Sides & Salads

Broccoli-Rice Casserole

Name: Broccoli-Rice Casserole
Ingredients: 1 medium onion, chopped; Butter; 10 oz. frozen chopped broccoli; 1 can cream of mushroom soup; 8 oz. jar pasteurized process cheese spread; ½ tsp seasoned salt; 2 c cooked rice

From the kitchen of Mary Ringlein

Broccoli and rice casserole with processed cheese became a staple of American church and community cooking in the 1960s and 70s ÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ practical, filling, and easy to scale for a crowd. Its presence in nearly every NE Ohio church cookbook of that era reflects how thoroughly it had been adopted into the community's food culture, far from any corporate test kitchen.

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Ingredients

1 medium onion, chopped
Butter
10 oz. frozen chopped broccoli
1 can cream of mushroom soup
8 oz. jar pasteurized process cheese spread
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ½ tsp seasoned salt
2 c cooked rice

Instructions

Stir in soup and simmer for 5 minutes.
Mix in cheese spread, salt, and rice.
Pour into 7ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ11" glass baking dish.
Bake at 350ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ° for 30 minutes.