"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 Casserole Recipe

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This recipe for Broccoli Casserole, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Werts, CPP - NFO Worldwide
Added: Sunday, July 6, 2008


1 small Onion, chopped
1/2 c. celery chopped
4 tbsp margarine
1 can Cream of mushroom soup
1 can Cream of celery soup
1 can Instant rice
1 can Water
Cheese - Medium cheddar works well

Place broccoli in 9x13 glass pan.
Saute onion and celery in margarine until tender. Add canned soups and 1 can of water, mix well.
Use soup can to measure rice and pour evenly over broccoli. Pour soup mixture over broccoli and rice in pan. Cover with aluminum foil and bake at 350 for 30 minutes. Remove from oven, take off foil and sprinkle croutons over casserole and grate cheese over all. Return to oven until cheese melts.




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