Broccoli Rice Casserole


4 1/2 cups rice, cooked

3 cups frozen chopped broccoli

1 cup celery, chopped

1/2 cup onion, chopped

2 cans cream of mushroom soup

1 cup milk

16 oz jar cheese spread (or 16 oz. shredded cheese)


Cook rice and steam your broccoli; set aside for later.

Cook celery and onion in butter until tender, then combine with soup, milk and cheese.

Stir rice, broccoli and celery mixture and pour into two 2 quart casserole dishes.

Bake at 350 degrees for 45 minutes.  Serves 12.

Recipe submitted by Julie Sumner, SWP customer since 1991.