Broccoli and Rice Casserole
Recipe from the kitchen of Mary Ann Lasater Country Classics
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 firstname.lastname@example.org.