From the kitchen of Lillian Crease

This casserole is an absolute favorite for the holidays. It has become a staple dish for Thanksgiving and Christmas. In our family, NOT serving this during the holidays would be the equivalent of not serving mashed potatoes with the turkey. The first time I went to my brother Craigs’ house for Thanksgiving, after my Mom had passed away, I almost burst into tears when my Sister-in-law Diane served this up. My Mom lives on in the traditions that she put in place during her life.

1 pkg. frozen, chopped broccoli,cooked and drained
2 T. oil
1/2 cup chopped celery
1/2 cup chopped onions
1 cup water
1 can cream of mushroom soup
3/4 soup can milk
1 to 1 1/2 cups Minute Rice
1 8 oz. jar Cheese Whiz

Saute onions and celery in oil. Meanwhile, cook broccoli, and drain, then dump all ingredients into the onions & celery. Bring to a boil, blending well, and put into a greased casserole dish. Bake at 350 for 30 minutes (will seem runny, but will thicken upon setting a few minutes).

Serves 6 – 8.

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