Rice and Broccoli Casserole

Dorothy Byrnside, FMS

  • 1 cup cooked rice
  • 1/4 to 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • Butter
  • Grated Parmesan cheese or paprika
  • 1 or 2 package chopped broccoli, cooked
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 small jar Cheez Whiz®

Form rice into crust in large greased casserole dish. Sauté onion and celery in butter; combine with broccoli, soups and Cheez Whiz®. Pour over rice; sprinkle with Parmesan cheese or paprika.

Bake at 350° for 10 to 20 minutes or until bubbly and lightly browned.





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