Okay, so it’s after Thanksgiving, but this recipe is great for Christmas too. And some families, like mine, couldn’t get everybody together for Thanksgiving until Saturday, so there’s still time. Every time you comment, your name goes in the drawing for a copy of Rodeo Dust and the drawing for Angela Breidenbach’s Creative Cooking for Simple Elegance e-book.
Also, in case you haven’t gotten your copy of Novel Morsel’s, here’s the link for a free e-book: http://www.nicoleodell.com/novel-morsels. The link is good through Christmas. No drawings, just go get your copy of a great cookbook including your favorite authors’ recipes, including mine.
2 cups broccoli ( shredded)
2 cups cauliflower (shredded)
2 cups rice
16 oz Velveeta
10 oz 97 percent fat free Cream of Mushroom soup
Boil broccoli and cauliflower in large saucepan until tender and drain. Cook rice according to package directions. Mix with broccoli and cauliflower. Stir in soup. Cover with slices of Velveeta and cook in microwave until cheese melts. Stir often, stirring cheese in as it melts. Can serve as is or pour into casserole dish and top with shredded cheese and crushed ritz crackers. Bake at 350 until cheese melts.
Come back Nov. 28th for Historical Romance author, Melanie Dickerson.