"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli Casserole Recipe

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

Contributor:  
Contributor:  
Dolene Bobbitt
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup water
3 cups rice (instant rice or other)
2 pkg (10 oz.) frozen chopped, broccoli, thawed
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery or chicken soup
16 oz Cheese Whiz
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 350.

Cook broccoli and rice according to package directions. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken/celery soup and 1-1/4 cups of water. Gradually stir in cheese until melted (be careful that cheese does not burn).
Melt butter in large skillet over medium to high heat; saute celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13-inch baking dish. Bake for 45 minutes (should be lightly brown).

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
approximately 1 hr
Personal Notes:
Personal Notes:
Angela Martin - Use two cans of cream of mushroom soup (deleting the cream of chicken soup) and increase the chopped onions to 3/4 cups. Bake for 35 minutes.

 

 

 

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