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Broccoli Rice Bake
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1 cup chopped celery
1 medium onion, chopped
1/4 cup butter or margarine
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
In a skillet, saute the celery and onion in butter until tender. In a
bowl, combine the soups, cheese sauce, rice and mushrooms. Stir in
broccoli and the celery mixture. Transfer to a greased 2-qt. baking
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |