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Broccoli Rice Casserole

11/2 c. water
½ c. butter, cubed
1 T. dried minced onion
2 c. uncooked instant rice
1 pkg (16 oz.) frozen chopped broccoli, thawed
1 can (10 ¾ oz.) mushroom soup, undiluted
1 jar (8 oz.) process cheese sauce

In a large saucepan, bring the water, butter onion to a boil. Stir in rice. Remove from heat; cover and let stand for 5 minutes or until water is absorbed. Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2 qt. baking dish. Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.

Serves 8

Edna Patterson

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