- 1 1/3 cups [330 mL] minute rice
- 1/2 cup [125 mL] chopped celery
- 1/2 cup [125 mL] chopped onion
- 8 ounces [227 g] Cheddar cheese, grated
- 2 [10-ounce / 284-mL each] cans cream of celery or cream of mushroom soup concentrate
or
1 [10-ounce / 284-mL] can cream of celery soup concentrate
+
1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1 [10-ounce / 284-mL] can mushroom pieces, drained
- 10 ounces [284 g] drained boiled broccoli, chopped
- 3/4 cup [175 g] butter, into tiny pieces
|
- Preheat oven to 375°F [190°C].
- Into a bowl, mix together minute rice, chopped celery and onion, and grated Cheddar cheese.
- Mix in cream of celery or cream of mushroom soup concentrate, or cream of celery soup concentrate and cream of mushroom soup concentrate.
- Then mix in drained mushroom pieces and boiled chopped broccoli.
- Transfer mixture into a 6-cup [1.5-L] oven-safe casserole.
- Dot with tiny butter pieces.
- Bake into preheated oven for 45 minutes, stirring mixture after 20 minutes.
|
