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Broccoli, Rice and Cheese Casserole

February 18, 2004

Preparation time: 35 minutes

  • 1 1/2 cups of uncooked instant rice

  • 1 (10-ounce) package frozen chopped broccoli

  • 3/4 stick butter (not margarine)

  • 3/4 cup celery, finely diced

  • 3/4 cup onion, finely diced

  • 1 (10 1/2-ounce) can cream of mushroom soup

  • 6 tablespoons Cheese Whiz

  • Cheese slices or grated cheese, to cover dish


Cook rice and set aside.

Defrost and cook broccoli in microwave until tender. Don't overcook. Drain all water.

Melt butter in large skillet or saucepan. Saut celery and onion in butter. Combine soup with onions and celery in skillet.

Mix in broccoli and rice until blended. Add Cheese Whiz to mixture in skillet, blending until melted.

Pour into a casserole dish (about 9-by-11 inches) and cover top with cheese slices or grated cheese. Cover with foil and bake for 20 minutes at 325 degrees.

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Serves 6.

Cooked chicken pieces or cooked ham cubes can be added for a dinner-in-a-dish idea.

- Recipe from Tamara Hoffman

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