"Broccoli Rice Casserole" - Cookbooks4sale, brought to you by Morris Press Cookbooks.

Broccoli Rice Casserole

1 sm. onion, chopped
1/2 c. chopped celery
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 T. butter or margarine
1 jar (8 oz.) process cheese spread
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
3 c. cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325° for 25 to 30 minutes or until hot and bubbly. Yields 8 to 10 servings.

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