Broccoli Rice Casserole
Source: Homemade Christmas
by Mary Harvey Gurley, Anne Darrah
Servings: 12
Type: Vegetarian

1-1/4 cups rice
1/2 cup chopped onions
1/2 cup chopped celery
1/2 stick butter or margarine
1 10-3/4 oz can cream of mushroom soup* 		1 small jar process cheese spread**
1 package frozen chopped broccoli
1/4 cup breadcrumbs
1/4 teaspoon paprika

  1. Cook rice and set aside.

  2. Cook chopped onion and celetery in butter (margarine) until tender. Add cream of mushroom soup and small jar of cheese spread to onion and celery mixture.

  3. Cook frozen chopped broccoli according to package directions. After broccoli is cooked, mix broccoli, cheese mixture and cooked rice together.

  4. Place in a casserole dish and sprinkle breadcrumbs and paprika on top of casserole.

  5. Place in the oven at 350-degrees for 30 minutes.

NOTES: *The original recipe calls for cream of chicken soup; you can use a light cream of mushroom or cream of broccoli soup. **I've taken to using Old El Paso Reduced-Fat Cheese and Salsa processed cheese sauce in a jar. It reduces the fat and the salsa adds zip to this classic holiday recipe.

Per serving: Nutritional information not available.

DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.

1