Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Broccoli Cheese Casserole

This recipe is a real hit with anyone, especially kids. Great for a potluck dinner.





List of Ingredients



• 2 (10 oz) pkgs frozen chopped broccoli
  
• 2 T water
  
• 1 (16 oz) jar processed spreadable cheese
  
• 2 (10.75 oz) cans cream of chicken soup
  
• 2 (8 oz) cans water chestnuts, drained and sliced
  
• 4 cups cooked rice
  
• 1 (4 oz) pkg slivered almonds
  






Instructions



1. Preheat oven to 350 degrees. Grease a 2-quart casserole dish.
   
2. Place broccoli in saucepan with 2 T water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 minutes, separating broccoli occasionally. Drain well.
   
3. In a small pot, cook cheese and soup together until smooth.
   
4. Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.
   
5. Bake at 350 degrees for 30 minutes, or until the casserole is bubbly.
   






Final Comments


Makes 8 to 10 servings.

NOTE: Buttered bread crumbs may be substituted for almonds as a topping.