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"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-Rice Bake Recipe

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This recipe for Broccoli-Rice Bake is from The Family Cooks, 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:  
½ C. Chopped celery
½ C. Chopped onion
½ C. Margarine (1 stick)
1 can cream of mushroom soup
1 (2oz) jar pasteurized processed cheese spread (Cheese-Whiz)
1 (10oz) pkg frozen chopped broccoli
1 (7oz) pkg precooked rice
½ C. Water
Directions:
Directions:
Cook celery and onion in melted margarine until golden. Combine soup, water, and cheese spread. Thaw broccoli over hot water in top of double broiler. Cook rice according to package directions. Combine all ingredients: place in greased 2 qt. casserole. Bake in moderate oven at 350º for 45 minutes. (Makes 6 servings).
Personal Notes:
Personal Notes:
This recipe can be varied some. Use two boxes of broccoli and never precook rice. Use Uncle Ben’s converted rice or brown rice. Cook 1 C. rice and use all of it. I also add canned mushrooms. Don’t add extra water, use the liquid from the mushrooms. Cook the broccoli in the package in the microwave about 3 minutes on each side, drain it as much as possible. Punch holes in the boxes (place dish under box) and turn them over after three minutes. I also add the large jar of Cheese Whiz which might be too much for cholesterol watchers. Excellent casserole for large groups.

 

 

 

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