INGREDIENTS
1 cup uncooked white rice
5 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) jar processed cheese spread
1 cup uncooked white rice
5 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) jar processed cheese spread
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
4. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
5. Bake in preheated oven for 35 minutes.
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
4. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
5. Bake in preheated oven for 35 minutes.
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