"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 Cheese Casserole Recipe

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This recipe for Broccoli Cheese Casserole, by , is from The Puhalsky Family Cookbook, 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!

Dawn Puhalsky


½ cup uncooked long-grain rice
6 slices bacon
1 large onion, chopped
1 (10 oz.) package chopped frozen broccoli, thawed
1 (10.5 oz.) can condensed cream of chicken soup
1 cup milk
1 (16 oz.) jar processed cheese sauce

1. Preheat oven to 350º
2. In a saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover
and simmer for 20 minutes.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside. Sauté onions in bacon drippings over
medium heat.
4. In a 9x13 inch baking dish, combine cooked rice, bacon, onions, broccoli, soup, milk
and cheese sauce
5. Bake in preheated oven for 30 minutes, or until golden brown.




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