Broccoli Rice Casserole
Here’s the recipe for the Casserole. If you need wine to go with your dinner, check in with Farley herself. In Farley’s own words:
Cook white rice–you’ll want to end up with 3 cups or so of the finished product. Meanwhile, sautee one chopped onion and 4 stalks of celery, also chopped with a couple tablespoons of butter in a large skillet or saucepan. Once they are soft and the onions translucent, add a can of cream of chicken soup and half a can of milk, stirring well. Then add half of a Velveeta log (I don’t know what else to call it!) that’s been cut into small squares. As the cheese melts, toss in a 10 oz. bag of frozen broccoli florets and continue to stir. When everything is combined, add the previously cooked rice.
Place mixture in a casserole dish, cover with foil, then put into preheated 350 degree oven. Cook until a nice golden color, probably 20-30 minutes.
I added sliced button mushrooms when I made mine to make it a little fancier, but they’re not necessary.
Note: Farley suggests - for us living in Velveeta-free-zones- that maybe a mild cheddar will do instead.
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