Rice Broccoli N Cheese Cups Recipes

Steps:

• Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.
• Spoon mixture evenly into 8 greased muffin cups.
• Bake 25 min. or until lightly browned.

Steps:

• Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.
• Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
• Bake 25 min. or until lightly browned.

Steps:

• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Steps:

• Preheat oven to 350 degrees.
• Prepare rice using the chicken broth for the liquid as directed on package.
• Place slightly cooled rice into a large bowl and add the remaining ingredients mixing well.
• Grease a muffin tin and spoon mixture evenly into 8 of the cups.
• Bake 25 minutes, or until lightly browned.