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Volume III
June 8, 2012

Weekly Home / Recipe Center

Broccoli, Rice, and Cheese Casserole

Serves 12


1 medium onion, finely chopped
2 (10-ounce) packages frozen broccoli, cooked and drained
1 stick butter
2 cans cream of chicken soup
6 cups rice
1 clove garlic
3 cups cheese

Preheat oven to 350°F.

In a skillet melt the stick of butter. Saute onions and garlic, until the onions are tender. Set aside to cool.

Steam the frozen broccoli until thawed, then drain well. Let cool.

Cook rice according to the directions.

It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.

When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (or 2 if needed).

Spread reserved 1/2 cup of cheese on top. Cover with foil.

Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

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