Broccoli Rice Casserole – From Virginia’s Kitchen

From Virginia’s Kitchen

Broccoli Rice Casserole

3 (10 oz.) packages frozen chopped broccoli
3 cups cold cooked rice
2 tablespoons butter
1 large onion, chopped
1 cup chopped celery
1 (10.5 oz.) can cream of chicken soup
1 (8 oz.) jar cheese spread
1/4 teaspoon nutmeg
1/2 cup milk
1/2 cup slivered almonds

1. Preheat oven to 350 degrees.
2. Place the broccoli in a colander. Thaw and drain.
3. Mix the broccoli and rice together in a 9 x 13 pan.
4. Melt the butter over medium heat in a saucepan.
5. Add the onion and celery to the butter and cook, stirring until vegetables are soft.
6. Add the soup, cheese spread, nutmeg, and milk to the butter mixture. Cook, stirring until sauce is smoothly blended.
7. Pour sauce over broccoli mixture and stir gently to mix. Cover and chill, if made ahead.
8. Bake covered for about 40 minutes (1 hour, if cold) or until hot and bubbly.
9. Uncover and sprinkle with almonds for the last 15 minutes.