Post by roseberri on Feb 20, 2019 17:51:11 GMT -5
1 cup long grain white rice, uncooked
1 onion, chopped
3 stalks celery, chopped
1 cup butter, divided
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (16-ounce) jar pasteurized process cheese spread
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 sleeve round buttery crackers, crushed
Cook rice according to package directions; set aside. Sauté onion and celery for 3 minutes in 1/2 cup butter. Mix all ingredients except remaining butter and crackers in a greased 2-quart casserole dish; top with crackers. Melt remaining butter and drizzle over crackers. Bake, uncovered, at 350°F for 35 minutes, or until heated through. Serves 8.
Servings 8
1 onion, chopped
3 stalks celery, chopped
1 cup butter, divided
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (16-ounce) jar pasteurized process cheese spread
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 sleeve round buttery crackers, crushed
Cook rice according to package directions; set aside. Sauté onion and celery for 3 minutes in 1/2 cup butter. Mix all ingredients except remaining butter and crackers in a greased 2-quart casserole dish; top with crackers. Melt remaining butter and drizzle over crackers. Bake, uncovered, at 350°F for 35 minutes, or until heated through. Serves 8.
Servings 8
