Broccoli, Cheese & Rice Casserole
This versatile broccoli and cheese casserole is terrific served either as a hearty side dish, or meatless main dish.
1 small onion, chopped
2 celery ribs, chopped
1 (10-ounce) package frozen chopped broccoli, thawed
1 tablespoon butter
1 (10.75-ounce) can condensed cream of mushroom soup
1 (5-ounce) can evaporated milk (2/3 cup)
8 ounces American processed cheddar cheese, cubed
3 cups cooked rice
- In a large skillet over medium heat, cook onion, celery and broccoli in butter for 5 minutes. Add soup and milk and heat thoroughly. Remove from heat, add cheese and stir until cheese has melted.
- Spread cooked rice in a greased 8-inch square baking dish. Pour broccoli/cheese mixture over; do not stir.
- Bake, uncovered, in a preheated oven at 325°F (160°C) for 30 to 35 minutes, or until hot and bubbly.
Makes 8 servings.