Juanita Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 cup chicken broth
• 1/2 cup onion, chopped
• 1/2 cup carrots, shredded
• 1/2 cup celery, chopped
• 1 cup rice, cooked
• 3/4 lb ground beef, browned
• 1 can Cheddar cheese soup
• 1 soup can milk
• 1 lb milk Mexican Velveeta®, cubed

Simmer vegetables in chicken broth for 10 minutes. Add remaining ingredients and simmer until cheese is melted and bubby hot.

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