Broccoli-Rice-Cheese Casserole

by Holly
from Virtuous Daughters, September 2002~Volume 2, Number 6

• ​1 bunch broccoli- cooked just tender               
• 2 c. cooked rice
• ½ to 1 lb. Velveeta cheese                            
• 1 can cream of mushroom soup

 
Gently combine hot rice and broccoli with cheese and soup until cheese is melted.  I actually do it all in one large pot.  Cook the rice with a little extra water until about 15 minutes before done at which point add the cut broccoli.  I put the broccoli on top of the rice and cover with a tight lid.  After the rice and broccoli are cooked, turn off the burner, put in the cubed cheese and soup, and stir a little.  Give the cheese some time to melt, then stir again gently until mixed.