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Mom's Broccoli and Rice Casserole Recipe

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This recipe for Mom's Broccoli and Rice Casserole, by , is from Cooking With The Timm Family!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Timm

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (10 oz. each) frozen chopped broccoli thawed
1 cup instant rice
1 can cream of mushroom soup
1/2 cup process cheese spread or shredded cheddar cheese
1/3 cup milk
Pinch of black pepper or hot pepper sauce
1/2 cup shredded cheddar cheese for top

Directions:
Directions:
Place rice, mushroom soup, 1/2 cup cheese spread or cheddar, milk and pepper in large mixing bowl. Stir until well combined. Spread broccoli in 9 x13 baking dish and spoon other mixture over it. Sprinkle cheese on top. Bake in preheated oven at 375 for 25-30 min.

Number Of Servings:
Number Of Servings:
8 - 10 servings
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Large, naked raw carrots are acceptable as food to those who lie in hutches eagerly awaiting Easter. - Fran Lebowitz

 

 

 

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