Broccoli Rice Casserole
- 1 small onion, chopped
- 1/2 cup chopped celery
- 1 pkg (10 oz) frozen chopped broccoli, thawed
- 1 tbs butter
- 1 jar (8 ounces) process cheese sauce
- 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (5 oz) evaporated milk
- 3 cups cooked rice
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese sauce, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees for 25-30 minutes or until hot and bubbly.
Yield: 8-10 servings.