Broccoli Rice Casserole

Ingredients

Add 2  cups uncooked regular long-grain white rice to 4 c. water and  1 t. salt. Bring to a boil uncovered. As soon as it begins to boil, cover with a tight-fitting lid and reduce heat to low. Cook for 20 minutes without lifting lid. Steam cooks the rice so keeping the lid tight is important (don't use a lid with vent). Remove from heat but don't uncover for 5 minutes as steam continues to cook the rice. 

While rice is cooking and using a very large skillet (I use my iron skillet):

Melt 6 tablespoon butter on medium heat and add 1 large chopped onion and 4 stalks chopped celery. Saute till tender. 

Add to sauteed veges over low heat and stir as cheese melts:

1 loaf (16 oz) Velveeta cheese product, cut into cubes 

1 can (10 3/4 oz) condensed cream of mushroom soup 

2/3 cup milk 

1 teaspoon pepper (you may not need any salt, so taste first. Your rice was salted and velveeta contains salt.)

2 cups fresh broccoli florets (1/2 inch) (or you can use frozen,thawed) 

Put in greased casserole and add optional topping.

1 cup fine soft bread crumbs (about 1 1/2 slices bread) optional topping

1 tablespoon butter or margarine, melted

Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish (larger if doubling recipe) with cooking spray. Cook rice in water as directed on package.

Meanwhile, in very large skillet, melt 1 tablespoon butter over medium-high heat. Add chopped onion and celery; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.

Stir in broccoli and rice. Spoon into greased or sprayed casserole baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.

Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

I usually double this recipe because it's so good and leftovers are awesome!