Broccoli Rice Casserole (Freezer Method)

4 c. fresh broccoli florets
1/2 c. butter, melted
1/4 c. chopped onion
1 – 10 oz. can of cream of mushroom soup
8 oz. Velveeta, cubed
1 c. cooked rice

In a large covered sauce pan, cook broccoli in small amount of boiling water for 6-8 minutes. Drain and sauté onion in melted butter for 2-3 minutes. Add soup, cheese broccoli and rice. Mix well. Place in lined 9X13 inch baking dish and freeze, using foil and plastic.

On serving day, unwrap and return to original baking dish. Thaw completely. Bake uncovered at 350 degrees for 30 minutes or until heated through. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
broccoli
butter
onion
cream of mushroom soup
Velveeta
rice

Approximate Cost: $5.15