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Cook'n with Betty Crocker 
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Broccoli-Rice Bake |
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Serves: 9 Print this Recipe1 10 1/2-ounce can cream of mushroom soup condensed 1 cup milk 1 8-ounce jar pasteurized process cheese spread pasteurized process 1 10-ounce package frozen chopped broccoli partially thawed 1 8-ounce can water chestnuts sliced, drained 1 cup instant rice raw 1/2 cup celery chopped 1/2 cup onions chopped At least 1 1/2 hours or up to 24 hours before serving: Grease a 2-quart casserole.* In a 2-quart saucepan over low heat, stir soup, milk and cheese spread until cheese is melted. Add broccoli, stirring to break up pieces. Remove from heat. Stir in water chestnuts, rice, celery and onion until well blended. Pour into casserole. If making ahead, cover and refrigerate up to 24 hours. Bake, covered, in a preheated 350° oven for 45 minutes. Uncover and bake 15 minutes longer or until rice and onion are tender and edges are set. * Or, double recipe and pour mixture into a slow cooker. Cover and cook at high for 2 to 2 1/2 hours or until rice and onion are tender, stirring occasionally. Reduce heat to low for serving. Broccoli-Rice Bake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Nacho Casserole Broccoli-Rice Bake Corned Beef Bake Green Chili-Rice Bake Ham And Broccoli Dinner Savory Pork Chops And Rice Shrimp And Crab Supreme Tuna Tetrazzini Walnut Broccoli |
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