Tuesday, September 15, 2009

Broccoli Rice Casserole - Rebecca Hampton

1/2 cup chopped onion
1 Tbs. butter or margarine
2 cups hot cooked minute Premium long grain rice
1 can (10 oz) cream of mushroom soup
1 pkg (10 oz) frozen chopped broccoli (I used more because I didn't want all the stalks so I bought the bag of florets), cooked and well drained. 
1 jar (8 oz) cheez whiz

Cook and stir the onion in 1 Tbs margarine in a large skillet on medium until tender.

Add the cooked rice while it is still hot, soup, broccoli and the Cheez Whiz to onion.  Mix lightly.  Spoon into 1 1/2 quart casserole.  (I filled my 2 quart to the brim and it worked ok.)

Bake at 350 for 35-40 minutes or until heated thoroughly. 

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