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Broccoli and Rice Casserole Recipe

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This recipe for Broccoli and Rice Casserole is from The Hutchinson Family Cookbook Project, 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:  
2 (10 ounces) packages chopped broccoli cooked and drained
1 cup rice, cooked and drained
1 (10 3/4 ounces) can of cream of chicken soup
1 (10 3/4 ounces) can of cream of celery soup
1 stick of butter, melted
1 (8 ounces) jar cheese whiz
chopped onion (optional)
Directions:
Directions:
Mix all ingredients, adding a little milk if necessary.
Do not cover
Bake 325 degrees for 1 hour
If you think it's drying out cover and finish baking.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe came out of the Taste of Georgia Cookbook given to me by Barbara Toifel back in the 1970s. I have loved this cookbook... Taylor Nelson our grandson who passed June 13, 2012 loved this recipe every since he was a little boy. He would call me to make it for him even when he got older. He wanted this Broccoli Casserole for his graduation June 1, 2012. I have made this for many years and most all our family loves it.

 

 

 

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