Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Water |
½ teaspoon | Salt |
1 cup | Instant rice |
¼ cup | Butter |
¼ cup | Chopped onion |
¼ cup | Chopped celery |
1 can | (10 3/4 oz.) cream of mushroom soup |
1 can | (10 3/4 oz.) cream of celery soup |
10 ounces | Pkg. frozen chopped broccoli, thawed |
½ cup | Diced process American cheese |
Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute' onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a greased 1½ qt.
casserole. Bake at 350 degrees for 1 hour.
Serves: 6 From: "Taste of Home" Magazine