Easy Broccoli Rice Casserole

1 pkg of HEB Texas Style Queso Rice

2 cups chopped frozen broccoli, thawed and cooked

1/2 can water chestnuts, minced

1 cup Velveeta shreds

1 small can Hatch minced mild green chilies

Prepare Queso Rice per box instructions.

When cooked, stir in all other ingredients.

If you dont care for spicy, leave out the chilies.

This is a basic recipe. You can add lots of other ingredients.

Mushrooms, shredded carrots, black olives, baked chicken etc

Hopping John Souffle ( adapted from BHG)

 

 

Hopping John Souffle

2 TB  butter or margarine

1 cup frozen onions and peppers

1/2 tsp minced garlic

3 TB all-purpose flour

2 cups  milk

1/2  teaspoon  salt

2 egg yolks

1 cup cooked rice (instant is fine)

1 can drained Rotel tomatoes

one 14-ounce can black-eyed peas, drained

2 egg whites

 

 

For sauce, melt butter or margarine in medium saucepan over medium-high heat.

Add onions, peppers and garlic

Cook and stir for several minutes, until softened.

Add flour; cook and stir 1 minute more.

Add milk; cook and stir for  5 minutes or until sauce has thickened slightly.

Remove from heat and add salt.

Place 1/4 cup of the sauce into a small bowl; stir in egg yolks.

Stir sauce/egg yolk mixture back into saucepan with remaining sauce.

Add cooked rice, Rotel, and black-eyed peas.

Beat egg whites with an electric mixer on high speed until stiff peaks form.

Gently fold egg whites into black-eyed pea mixture in saucepan.

Spoon mixture into a buttered 2 1/2 quart  baking dish

Bake at 400 degrees  for 45 minutes, covering with foil halfway through.

Let cool a bit, making sure it is done in the middle.

 

 

 

Thanksgiving Broccoli Rice Casserole

2 cups instant rice

16 oz frozen broccoli, thawed and patted dry

1 jar Tostitos Cheese Sauce ( or 1 jar Cheese Whiz)

1 can cream of broccoli or celery soup

1/2 soup can milk

1/2 cup Velveeta shreds

1 small can water chestnuts, chipped fine

2 cups frozen onions and peppers

1 stick butter or margarine

 

Saute onions and peppers in butter.

Mix all ingredients well

Cook on low in crock pot for 4 hours.

Stir halfway through.