Broccoli Rice Bake Recipe

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We start thinking about creamy casseroles like this when the seasons start to change. It's warming and comforting, plus getting it ready for the oven takes only minutes.—Naomi Cross, Owenton, Kentucky

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Broccoli Rice Bake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 6-8 Servings

20 35 55

Ingredients

1 cup chopped celery
1 medium onion, chopped
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup process cheese sauce
1 cup uncooked quick-cooking rice
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 packages (10 ounces each) frozen broccoli cuts, cooked and drained

Directions

In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the soups, cheese sauce, rice and mushrooms. Stir in broccoli and the celery mixture.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 267 calories, 16 g fat (10 g saturated fat), 38 mg cholesterol, 1,216 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Broccoli Rice Bake in Casserole Cookbook , p238