Name: Broccoli-Rice Casserole
Cuisine: American
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

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Broccoli and rice casserole with processed cheese became a staple of American church and community cooking in the 1960s and 70s — 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.

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

Instructions

Sauté onion in butter. Add broccoli. Cook on medium until thawed.
Stir in soup and simmer for 5 minutes.
Mix in cheese spread, salt, and rice.
Pour into 7×11" glass baking dish. Bake at 350° for 30 minutes.