"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion --chopped
1/2 cup celery -- chopped
10 ounces frozen broccoli -- thawed
1 tablespoon butter
8 ounces processed cheese spread
1 can cream of mushroom soup
5 oz. evaporated milk
1/2 cup bread crumbs

Directions:
Directions:
In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F degrees for 20 minutes. Remove from oven and top with bread crumbs. Return to oven and back an addition 10 minutes or until hot and bubbly.

Personal Notes:
Personal Notes:
This was always Nana’s dish that she made for our holiday gatherings at Grandma and Grandpas house when you two were little girls. I loved this stuff and this was one thing I could always depend on y’all to eat!

 

 

 

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