Recipe: Broccoli Casserole

It has been at least 3 months since I sat down and wrote a weekly menu and then went to the food store to get what we needed. It felt great this morning to sit down with the flyers, clip coupons and make our weekly menu. I have to share with you our meal for tonight because it was one Adam's favorites and possibly the easiest recipe, ever.

Broccoli Casserole

Preheat oven to 350 Degrees

2 Cans of Cream of Mushroom Soup

1 1/2 Cup Instant Rice

2 Packages of Frozen Chopped Broccoli

8 to 12 oz Valveeta Cheese

1/2 Cup of Milk

Pinch of Salt and Pepper

1 Stick of Butter

1 Sleeve of Ritz Crackers

Directions

1. Thaw the chopped broccoli in microwave

2. In a large mixing bowl, mix together soup, instant rice (uncooked), broccoli, cubed valveeta cheese, milk, salt and pepper.

3. Pour into 2 qt casserole dish (baking dish)

4. Melt a stick of butter over the stove and mix in a sleeve of crushed Ritz crackers and pour over the top of casserole.

5. Cook for about 40 minutes or until edges are a light golden brown.

(Note: I opt out of the stick of butter and salt because I try to make this dish as healthy as possible).