"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli and Cheese Casserole Recipe

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This recipe for Broccoli and Cheese Casserole, by , is from The Tobin Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Flueckiger
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stalk celery, sliced thin
1 onion, chopped
1 8 oz.can cream of chicken soup
1 8 oz. jar Cheese Whiz
1 bag frozen broccoli, cooked
4 cups rice, cooked
1 stick butter
½ to 1 cup bread crumbs

Directions:
Directions:
Sauté onion and celery in small amount of butter. Heat Cheese whiz and soup together. Pour over rice, onions and celery. Add broccoli. Stir gently. In small saucepan melt butter and add breadcrumbs until moist. Sprinkle over top of casserole. Bake at 350º for ½ hour.

 

 

 

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