"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 Rice Casserole Recipe

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

Contributor:  
Contributor:  
Lisa Powell
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
1 rib celery, chopped
1/2 stick butter
1 10-ounce package frozen chopped broccoli, cooked and DRAINED WELL
2 1/2 c. cooked rice
1 can cream of chicken soup
4 ounces Cheese Whiz
dash Tobasco
Pepper to taste (no salt)

Directions:
Directions:
Saute onion and celery in butter until tender. Combine onion and celery with remaining ingredients. Pour into greased 1 1/2 quart baking dish. Bake at 350 for 45 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Better if prepared a day ahead. Can be frozen.

 

 

 

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