Broccoli Casserole II


  • 1 (10 oz) can cream of chicken soup
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 small box frozen chopped broccoli (cook and drain)
  • 3 tbsp margarine
  • Half a block of Mexican Velveeta cheese
  • 2 cups cooked rice
  • 1 cup of milk


Step 1

Preheat oven to 350.

Step 2

In a medium pan, sauté onions and celery in margarine. Mix in the cream of chicken soup and milk.

Step 3

Stir in cheese then add the broccoli and cooked rice. Season to taste with black pepper (remember the soup is already salty).

Step 4

Pour into a 2-3 quart casserole dish. Cover and bake for 30 minutes.

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