To make this an even easier dish to make and take, you can prepare it as suggested here, and then put it in the crock pot to take with you. Just put it on a low setting and in a few hours it should be ready to go. You will just have to check the tenderness of the broccoli. You can also just cook the vegetable through all the way first and then it will be done as soon as you toss it all together. Keep it on low and you will have a great potluck dish to pass. Check out what they are saying about this recipe over at Group Recipes:
“This was very good . Nice and creamy.”
You can always add more rice if you don’t want it quite so creamy. You can reduce the amount of soup as well.
Ingredients
1.5 lb bag frozen Bird’s Eye broccolit florets
2 Cans Campbell’s cream of celery soup, approx. 10.5 oz can
2 Cups Kraft Shredded cheddar cheese
1 Cup milk
3/4 Cup butter, melted
1 Cup cooked rice
Instructions
Boil broccoli until just slightly cooked. Drain between paper towels.
Mix in balance of ingredients and place in greased baking dish.
Bake at 300 degrees for 30 minutes or until bubbly.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Toss in some sliced water chestnuts for added crunch.
Thanks again to Group Recipes for this traditional and tasty recipe.