Pour the broccoli mixture into an 11x8x2-inch baking dish. See more ideas about broccoli and cheese, cooking recipes, broccoli cheese rice. Stir the broccoli in the skillet and cook until its tender crisp stirring occasionally. Fold together until the sauce is evenly incorporated. When water returns to a boil, remove from heat, pour broccoli in colander and rinse with cold water. Pour mixture into a lightly greased 8×8-inch casserole dish. Stir in the rice, chicken/ham, cream of chicken, cream of mushroom, evaporated milk, garlic salt, pepper and half of the grated cheese. Add the cooked rice and broccoli, and stir to combine once more. Melt 1 stick of butter and pour into Ziploc bag with crackers. Sprinkle the remaining ⅓ cup of the cheese and cracker crumbs evenly over the top. Transfer to a greased 2 quart baking dish.
Combine the cheese sauce with the broccoli and rice. 1 (15 ounce) jar pasteurized process cheese spread (such as Cheez Whiz®) ⅓ cup prepared horseradish, or to taste: 1 teaspoon Worcestershire sauce: ½ teaspoon dry mustard: ¼ teaspoon garlic powder, or more to taste Season with salt and pepper.
cream of mushroom soup, minute rice, cheez whiz, french fried onions and 2 more. Now, spray a small casserole dish with oil spray, pour in the broccoli-Cheese Whiz mix, and smooth it out at bit. Cheese: Velveeta or Cheez Whiz are traditionally used in this recipe.
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