This is my famous “Broccoli and Rice Casserole recipe. It is the first recipe that my mother gave to me when I moved out of the house and into my apartment back in 1981. It works great as a side dish with any kind of meat. I also double it and make it for pot luck dinners at work and church. Usually, I don’t have to worry about leftovers. Enjoy!
Broccoli and Rice Casserole
1 10oz pkg. chopped broccoli, cooked and drained
1 small jar or 1/2 of a large jar of cheese whiz
1 cup minute rice, uncooked
1 can cream of mushroom soup
2 tablespoons butter or oleo
Salt and pepper to taste
Preheat oven to 325
Grease a 1 quart casserole dish. (I usually use a bread pan.)
Cook and drain broccoli as per instructions on package.
Mix all ingredients in casserole dish.
Bake uncovered for 35-45 minutes.
Serve hot.
Since I originally posted this recipe, after talking to a former co-worker it was suggested that I try adding chopped onion. I tried it and really liked it.
