Broccoli and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in a Church cookbook years ago. It is always requested for family dinners. I like to use fresh broccoli but cooked frozen broccoli works fine. I sometimes add sliced water chestnuts. If you can't find Chickeny Mushroom soup, you can use either Cream of Mushroom or Cream of Chicken soup. Ingredients:
1 onion, diced |
1/2 cup butter or 1/2 cup margarine |
2 cups minute rice |
1 teaspoon salt |
2 cups water |
2 1/2 cups cooked fresh broccoli |
1 (8 ounce) jar cheez whiz |
1 (10 3/4 ounce) can chicken mushroom soup |
corn flake crumbs |
Directions:
1. Saute onions in butter.
2. Add rice and brown with the onions about 5 minutes.
3. Add salt and water and cover until water is absorbed.
4. Mix rice, cooked broccoli, Cheez Whiz, and soup together and pour mixture into a large well greased casserole.
5. Top with corn flake crumbs browned in a little butter.
6. Bake at 350 degrees for about 45 minutes.
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