Tuesday, March 22, 2011

Mrs. Estelle Barnett's Broccoli & Rice Casserole

2 cups cooked rice

1 bag frozen chopped broccoli (12 or 16 oz.)
1 can cream of chicken soup
1/2 cup milk
1 cup chopped onion
1/2 cup oleo
8 oz. jar cheese whiz
1 tbsp lemon juice
Salt & pepper to taste

Cook broccoli in 1 cup boiling water. Saute onion in oleo. Mix soup, milk, lemon juice and cheese whiz and simmer until cheese is melted. Add broccoli and rice and mix well. Bake 30 -35 minutes in buttered casserole dish.

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