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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from a Church cookbook in Michigan. I like it because it is the best I have ever made, and that is a lot of trial and error. Ingredients:
2 tablespoons oil |
10 ounces frozen broccoli |
1/2 cup chopped celery |
1/2 cup chopped onion |
1 cup minute rice |
1 cup water |
3 ounces evaporated milk |
1 (10 3/4 ounce) can cream of chicken soup |
1 (8 ounce) jar cheez whiz |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Saute broccoli, celery, and onion in oil. Cover and steam 10 minutes.
2. Bring remaining ingredients to a boil, mix together and put in a 2 quart, buttered casserole dish.
3. Bake 25 minutes at 350°F Sprinkle with paprika if desired.
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