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Posted October 29, 2010 | comments Leave a comment

Broccoli Rice Casserole

Serves 8-10
1 small onion, chopped
1/2 c. chopped celery
1 pkg. (10 oz.) frozen chopped
broccoli, thawed
1 T. butter or margarine
1 jar (8 oz.) process cheese spread
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
3 c. cooked rice

In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over rice. Do not stir. Bake, uncovered at 325º for 25-30 minutes or until hot and bubbly.

Elaine R. Burke - Front Royal, VA


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