Broccoli Rice Casserole

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Broccoli Rice Casserole

Recipe Information
Source: Patty Johnson Serves/Makes:6 Ingredients 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) Preparation 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. Comments 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.

Recipe Information

Source:: Patty Johnson

Serves/Makes:6

Ingredients

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)

Preparation

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.

Comments

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.