Broccoli Rice Casserole 3

2 tbs margarine
1 cup onions, chopped
1 can cream of mushroom soup
1/4 cup milk
Salt and pepper to taste
Dash of garlic powder
3 cups cooked rice
4 cups broccoli, raw
3/4 lb Velveeta cheese

Saute onions in margarine until clear. Add 1/2 cheese cut up, stir until melted. Add soup and milk then rest of cheese. Cut broccoli in small flowers and also stems into small slices. Mix cooked rice and broccoli. In a separate bowl mix cooked rice and broccoli with salt pepper and a touch of garlic. Spray two quart baking dish with pam. Put rice and broccoli in dish then pour soup and cheese mixture over. Bake 45 minutes to one hour covered in 350F oven.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana