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Broccoli Rice Casserole - Caroline's Broccoli Casserole
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Patty Johnson


  • 2 10-3/4 oz (301 grm). cans Cream of Mushroom Soup
  • 1 8 oz (224 grm). jar Cheese Whiz
  • 1/2 cup (125 ml) butter or margarine
  • 3/4 cup (175 ml) celery, chopped
  • 3/4 cup (175 ml) onion, chopped
  • 2 cups (475 ml) Minute Rice, uncooked
  • 1 can mushrooms, drained
  • 2 10 oz (280 grm). packages frozen broccoli (thawed)
  • Mix soup, cheese and butter (or margarine) in saucepan.
  • Cook over very low heat to melt cheese.
  • Stir to mix well.
  • Add other ingredients.
  • Pour into greased 2 quarts (1900 ml) casserole dish.
  • Bake at 325 degrees (175 C.) until bubbly, then reduce heat to 300 degrees (150 C.).
  • Continue cooking until most of moisture is gone, about 45 minutes to one hour.
This recipe comes from the OUT OF OUR LEAGUE Junior League Cookbook of Greensboro, NC. I have found many wonderful recipes in this cookbook over the past almost 20 years.

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