Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Onion; chopped |
1 cup | Celery; finely chopped |
6 tablespoons | Margarine; melted |
10 ounces | Broccoli, chopped; thawed |
8 ounces | Cheese, pasteurized process; cubed |
10¾ ounce | Soup, cream of mushroom |
⅔ cup | Water |
2 cups | Rice, regular; uncooked |
\N dash | Garlic powder |
\N dash | Parsley flakes |
\N \N | Salt; to taste |
\N \N | Pepper; to taste |
Saute onion and celery in melted margarine until clear. Add broccoli and cheese; heat until cheese melts. Add remaining ingredients and blend well. Spoon into a 2-quart casserole dish; cover and bake at 350 degrees for 45 minutes. Uncover; reduce heat to 300 degrees and bake an additional 10 minutes.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94