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Broccoli-Rice Casserole

Source of Recipe


Taste of Home Magazine






List of Ingredients



• 1 small onion, chopped
  
• 1/2 cup chopped celery
  
• 1 10-oz. package frozen, chopped broccoli, thawed
  
• 1 tablespoon butter or margarine (I always need more)
  
• 1 8-oz jar process cheese spread (Cheez Whiz®)
  
• 1 can, 10-3/4 oz., condensed cream of mushroom soup, undiluted
  
• 1 5-oz. can evaporated milk
  
• 3 cups cooked rice (1 cup dry = 3 cups cooked)
  






Instructions



1. In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth.
   
   
2. Place rice in a large mixing bowl. Pour cheese mixture over; mix well.
   
   
3. Pour rice/cheese mixture into a greased 8-in. square baking dish.
   
   
4. Bake, uncovered, at 325°F for 25-30 minutes, or until hot and bubbly.
   
   






Final Comments


I usually serve this with pork chops or chicken from the oven. This is a terrific dish for potlucks - just double the recipe and bake in a 9x13" casserole dish.


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