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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This hearty casserole is my favorite dish to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. Margaret Mayes, La Mesa, California Ingredients:
1 small onion, chopped |
1/2 cup chopped celery |
3 cups frozen chopped broccoli, thawed |
1 tablespoon butter |
1 jar (8 ounces) process cheese sauce |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (5 ounces) evaporated milk |
3 cups cooked rice |
Directions:
1. In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender. Stir in the cheese sauce, soup and milk until smooth.
2. Place rice in a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Yield: 8-10 servings.
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