Mountain Measures · 1974

Rice-Broccoli Casserole

Name: Rice-Broccoli Casserole
Yield: Serves 6
Ingredients: 2 cups cooked rice (not instant); 1 (10 oz.) pkg. frozen chopped broccoli; ¼ cup chopped onion; ½ cup chopped celery; 3 Tbsp. butter or margarine; 1 (10½ oz.) can cream of chicken soup; ½ cup milk; 1 (5 oz.) can water chestnuts; 1 (8 oz.) jar pasteurized process cheese spread, softened

From Mrs. Thomas H. Edelblute, Jr. The book didn't print a hometown.

CourseVegetables & Sides
Oven350°F
Time40 minutes
MakesServes 6
Ingredients9
Steps6

Ingredients Tick as you go

Method

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Step 1: Cook enough rice to yield 2 cups. Thaw broccoli and drain thoroughly.
Step 2: Sauté onion and celery in melted butter.
Step 3: Blend in soup, milk, water chestnuts, rice, broccoli and 1/3 of the cheese spread.
Step 4: Turn into a 10 x 7 x 2-inch glass baking dish.
Step 5: Soften the remaining cheese by setting the jar in hot water, then spread it over the top.
Step 6: Bake at 350°F for 40 minutes.

What we changed or couldn’t read (1)

Ingredient line cut off as 'water chest-'; read as water chestnuts. Draining/slicing not stated.