Broc­coli and Rice Casse­role

Recipe from the kitchen of Mary Ann Lasater Coun­try Clas­sics

The Times (Northeast Benton County) - - OPINION -

1 (20 oz.) pkg. chopped frozen broc­coli

1 (8 oz.) plain Cheez Whiz

1 1/3 c. Minute rice, un­cooked

1 can golden mush­room soup

1/2 c. (1 stick) mar­garine

1/2 c. finely chopped onion

1/2 c. chopped cel­ery

Cook broc­coli ac­cord­ing to pack­age di­rec­tions; drain and set aside.

Heat Cheez Whiz and mush­room soup in pan over low to medium heat.

Mix rice in cheese and soup mix­ture.

Saute onion and cel­ery in mar­garine un­til ten­der. Mix with the above in­gre­di­ents and let set for 30 min­utes.

Op­tional: 1/4 c. al­mond sliv­ers may be sprin­kled on top be­fore bak­ing.

Bake in 12- by 8- by 2-inch dish at 350 de­grees for 20 min­utes.

Sub­scribers — The Times would like to share read­ers’ recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to prt­news@nwadg.com.

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