Broccoli Rice Casserole

May 22

Adapted from a recipe in Talk about Good…

2 cups cooked rice (do not use instant)
3 Tbsp. butter
1 box frozen chopped broccoli or fresh florets from 1 large stem
1 can cream of chicken soup
1 soup can of milk
3/4 cup cheddar cheese
1 small onion, chopped
1 stalk of celery, chopped
Salt and pepper to taste

Thaw frozen broccoli or wash and chop fresh broccoli. Saute onion and celery in butter. Add soup and soup can of milk to vegetables and simmer until everything is dissolved. Then add cheese and simmer until melted. Remove from heat and mix with cooked rice, chopped broccoli and seasoning. Bake 30 minutes at 350 in a 9 x 13 casserole. Makes 8 – 10 side servings.

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