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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Broccoli, Cheese & Rice Casserole Recipe

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This recipe for Broccoli, Cheese & Rice Casserole is from The Hardin Family's Good Grub, 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
2 celery ribs, chopped
1 (10-ounce) pkg frozen chopped broccoli, thawed
1 T butter
1 (10.5-ounce) can condensed cream of mushroom soup
1 (5-ounce) can evaporated milk
8 oz American processed cheddar cheese (Velveeta), cubed
3 C cooked rice
Directions:
Directions:
In a large skillet over medium heat, cook onion, celery and broccoli in butter for 5 minutes. Add soup and milk and heat thoroughly. Remove from heat, add cheese and stir until cheese has melted. Spread cooked rice in a greased 8-inch square baking dish. Pour broccoli/cheese mixture over; do not stir. Bake, uncovered, at 325*F for 30 to 35 minutes, or until hot and bubbly.
Personal Notes:
Personal Notes:
This is one of the very few ways Alyson will eat broccoli!

 

 

 

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