"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Broccoli and Rice Casserole Recipe

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This recipe for Broccoli and Rice Casserole, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Robinson - Arlington Ward
Added: Monday, March 31, 2008


1 large fresh Broccoli (chop into small pieces - approximately 3-4 cups) OR 1 - 10 oz. box frozen chopped Broccoli
1/2 cup chopped Onions
1/2 cup chopped Celery
1/2 cup chopped fresh Mushrooms or (chopped Mushrooms in jar)
1/2 stick melted Butter
1 8 oz. jar Kraft Cheese Whiz
1 can Cream of Mushroom Soup
1 1/2 cups uncooked (raw) Minute Rice

Mix all ingredients in large mixing bowl until well blended.
Pour into 2 qt. baking dish. Cover tightly with aluminum foil.

Bake at 350 degrees for 60 minutes. Remove aluminum foil the last 15 minutes for browning.

NOTE: For doubling recipe, use 6 cups fresh chopped broccoli or 2 - 10 oz. boxes
frozen chopped broccoli. Double other items accordingly. Pour into
3 qt. (9 x 13 inch) baking dish. Baking time is the same!




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