Broccoli & Rice Casserole

Broccoli & Rice Casserole

A vintage handwritten recipe for a Broccoli and Rice Casserole


1 package frozen, chopped broccoli
1 can cream of mushroom soup
3/4 can milk
1 cup chopped onion
1 cup shredded Velveeta cheese - 1/2 pound
1/2 teaspoon salt
1 (7-ounce) minute rice, 1 cup ?cooked? after measuring
1 stick butter

1 cup celery, if desired


Melt butter, add broccoli, onion, salt, and cheese.

Mix all togehter.

Bake at 350-degrees for one hour.

If rice and broccoli are cooked ahead of time, only need to bake 1/2 hour.


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