2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice (for Keto, substitute cauliflower rice)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 cup mushrooms, chopped
1 large onion, chopped
salt and pepper to taste

2 (10 ounce) packages frozen chopped broccoli 3 cup s instant rice (for Keto, substitute cauliflower rice) 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 1/4 cups water 1 (16 ounce) package processed American cheese, cubed 1 tablespoon butter 1 bunch celery, chopped 1 cup mushrooms, chopped 1 large onion, chopped

Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.

In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.

Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Servings: 10
Yield: 10 servings