"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Broccoli Rice Caserole Recipe

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

Contributor:  
Contributor:  
Eleanor Swartz
Added: Sunday, February 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
I box frozen broccoli or 1 bunch of fresh broccoli steamed and chopped
1 c. long grain rice (see "Perfect Rice From Scratch" recipe)
2 c. water
3 to 4 Tbsp. chopped onion
1/2 stick of oleo
1 can cream of mushroom or chicken soup
1-4oz jar of cheese whiz or 1 c. diced veleveta cheese
salt and pepper
milk or chicken broth if needed

Directions:
Directions:
Cook rice until almost done (see "Perfect Rice from Scratch" recipe). Drain off any remaining water. Saute 3 to 4 tbsp. of onion in 1/2 stick of oleo. Add 1 can cream of mushroom or chicken soup. Add cheese whiz or velveta cheese. Add salt and pepper and mix all together. Bake at 350 degrees for 30 to 40 minutes. Add mile or chicken broth if too dry.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from Dorothy Howell.

 

 

 

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