Best Broccoli Casserole Ever

I love broccoli. My daughter Brie loves broccoli. No one else in this family even likes broccoli.

Well, Phil will eat it if it is smothered in cheese and other things that will conceal the fact that it's broccoli. Therefore, he likes broccoli casserole.

And sometimes....on a really good day....I can convince Perri to eat this casserole, too.

Okay, rarely. Once in a blue moon she will eat it. But it is totally her hang-up and not a reflection on the delicious nature of this dish. ; )

Since this is a fairly straightforward recipe and easy to follow, I am going to forgo the step-by-step pics. I trust your ability to be able to boil, chop, mix and bake without benefit of illustrations. ; )

Just click on the title and you'll get the printable version. : ) The pic on the printable is not a pic of one I made, but it sure looks a lot like it.

Best Broccoli Casserole Ever

1 cup quick cooking rice, cooked to make 2 cups rice
¾ of a large block of Velveeta
32 oz. bag of frozen broccoli pieces (we prefer chopped) cooked and drained
1 can cream of mushroom soup
1 can cream of chicken soup
½ to ¾ cup milk
½ onion, chopped
2 Tablespoons margarine
½ sleeve of Ritz crackers, crushed

Preheat oven to 350*. Grease 13”x 9” pan.

In large saucepan, combine soups, milk and Velveeta. Cook, stirring constantly, over medium heat until Velveeta melts. If too thick, add a little more milk.
In small skillet sauté onion in margarine. Add to soup mixture. Add cooked rice and broccoli pieces. Stir to coat. Pour into prepared pan. Sprinkle with crushed Ritz crackers. Bake for 40-45 minutes or until bubbly around edges and cracker crumbs are lightly browned.

*This is a combination of several recipes plus my own touches, which finally turned it into the broccoli casserole of my dreams. I love this stuff and no one can ever get enough of it, so I guess I did okay. :)