Two things I absolutely love … rice and broccoli! This scrumptious casserole was given to me by
Sandy Mills, one of the public health nurses when I worked for the County Board
of Health. That was back in 1978 and it
has remained a constant favorite of everyone in my family. Mom loved when I made this, and I think it’s
the reason why she let me start cooking, when her kitchen had always been “off
limits” (as Linda well knows).
BROCCOLI CHEESE
BAKE
Cook as directed 1-1/2 c. rice
Mix together with:
1
box frozen chopped broccoli, thawed
1
jar Cheez Whiz
1
can cream of mushroom soup
1
small can mushrooms pieces
Bake 20 minutes at 325 degrees.
I had forgotten about Sandy Mills!! But I remember she was a good friend of yours---and we loved, loved, loved the broccoli cheese casserole!! Mom especially!! And you're right---it "opened" up the kitchen!
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