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"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 is from The Mize & Marsalis Family & Friends , 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 small onion, chopped
1/2 cup chopped celery
3 cups cooked rice
1 T butter/margarine
1 5 oz can evaporated milk
1 10 ounce package frozen chopped broccoli, thawed
1 8oz jar process cheese spread
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted

Directions:
Directions:
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-in. square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 for 25-30 minutes, or until hot and bubbly.

Personal Notes:
Personal Notes:
Serve this with pork chops or chicken from the grill or oven.

 

 

 

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