Shannon Taylor Vannatter – Recipe for Romance – Broccoli Casserole

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.

Brocolli Casserole

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.

 

4 Responses to “Shannon Taylor Vannatter – Recipe for Romance – Broccoli Casserole”

  • Sylvia M. says:

    I love broccoli casserole! That’s one of the first things I look for at potlucks. I’ll have to try this recipe. 🙂

  • Illene Stewart says:

    Three beautiful book covers!

    Illene Stewart

  • Sylvia,
    Hope you enjoy it.

    Illene,
    They are all nice. By the way, this broccoli casserole is for the noncook. It’s done on the stove top and microwave. Easy, the way I like it.

  • stvannatter says:

    Sylvia won the drawing for Angela Briedenbach’s Creative Cooking for Simple Elegance and Lynn Mosher won the drawing for Rodeo Dust. I appreciate Ane Mulligan and Angie for sharing their recipes and everyone for stopping by.

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