Post by April B. on Sept 30, 2003 12:09:44 GMT -6
Broccoli and cheese casserole
1 cup water
1/2 teaspoon Salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
10 ounces frozen chopped broccoli, thawed
1/2 cup shredded or diced process American cheese
Bring water and salt to a boil.
Add rice; cover and remove from heat.
Let sit for 5 minutes.
Melt butter in skillet; sauté onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients.
Pour into a lightly greased 1 1/2 qt. casserole.
Bake at 350° for 45 to 55 minutes, or until hot and browned.
1 cup water
1/2 teaspoon Salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
10 ounces frozen chopped broccoli, thawed
1/2 cup shredded or diced process American cheese
Bring water and salt to a boil.
Add rice; cover and remove from heat.
Let sit for 5 minutes.
Melt butter in skillet; sauté onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients.
Pour into a lightly greased 1 1/2 qt. casserole.
Bake at 350° for 45 to 55 minutes, or until hot and browned.
