"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Broccoli Casserole with Rice Recipe

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

Contributor:  
Contributor:  
Laurel Clausing
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 oz. Velveeta (can use any cheese even Kraft American slices)
1 pkg frozen broccoli (unfortunately, I don't know what size - 9 oz. I am guessing.)
1 c. rice
1 can cream of mushroom soup - cream of broccoli is good too
1/2 c. chopped onions
1 stick butter

Directions:
Directions:
Cook rice and steam the broccoli. Combine the soup, Velveeta, onions and butter. Melt until smooth. Combine all ingredients in a casserole dish. Top with bread crumbs or Durkee onions. Bake at 325 for 25 minutes. When doubling the recipe, you could try not doubling the butter. It was good without more butter.

 

 

 

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