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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Betty's BROCCOLI CASSEROLE Recipe

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This recipe for Betty's BROCCOLI CASSEROLE is from Drew's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Minute rice
2 (10 1/2 oz. each) cans condensed cream of mushroom soup
3/4 c. chopped celery
3/4 c. finely chopped onion
20 oz. frozen chopped broccoli, cooked until tender; well drained
1 lb. Velveeta cheese
1/2 c. butter, melted
1 small can sliced water chestnuts, drained
Directions:
Directions:
Slice a few slices of Velveeta cheese to put on top of casserole; set aside. Combine remaining ingredients, mixing well. Pour into a lightly greased casserole dish & bake at 350º for 45 minutes. Remove from oven; place reserved cheese on casserole to melt.
Personal Notes:
Personal Notes:
Betty was a co-minister with her husband, Claude, at our church in Texas. Sometimes the church would fellowship with a pot luck meal. Always good food & a good time.

 

 

 

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