4 1/2 cups rice, cooked
3 cups frozen chopped broccoli
1 cup celery, chopped
1/2 cup onion, chopped
2 cans cream of mushroom soup
1 cup milk
16 oz jar cheese spread (or 16 oz. shredded cheese)
Cook rice and steam your broccoli; set aside for later.
Cook celery and onion in butter until tender, then combine with soup, milk and cheese.
Stir rice, broccoli and celery mixture and pour into two 2 quart casserole dishes.
Bake at 350 degrees for 45 minutes. Serves 12.
Recipe submitted by Julie Sumner, SWP customer since 1991.