This recipe for Broccoli Rice Casserole, by Edna Lemons, is from Lemons' Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small onion (chopped) 1/2 cut chopped celery 1 10 oz. pkg frozen broccoli 1 Tbsp. margarine 1 jar (8oz.) process cheese 1 can cream of mushroom soup 1 can (5oz.) evaporated milk 3 cups rice (cooked)
In large skillet over medium heat, saute onion, celery, and broccoli in butter 3-5 minutes. Stir in cheese, soup, and milk until smooth. Place rice in greased 8 in. square baking dish. Pour cheese mixture over all and do not stir. Bake uncovered at 325º for 25-30 min. or until hot and bubbly.
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