Snappy Broccoli Bake
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| |
| 20 oz. | frozen chopped broccoli, thawed and drained |
| 2 cup | cooked rice |
| 1 | 16oz jar cheese whiz |
| 1 | 1034 oz.) can condensed cream of mushroom soup |
| 1 | 8oz can sliced water chestnuts, drained |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1 | 28oz can french fried onions |
| |
| preheat oven to 350 degrees |
| coat a 3-quart casserole dish with non-stick spray. in a large bowl, |
| combine broccoli, rice, cheese spread, soup, water chestnuts, salt and |
| black |
| pepper; mix well. pour into the casserole dish and sprinkle with french |
| fried onions evenly over the top. bake 30 to 35 minutes or until golden |
| and |
| bubbly. |
| |
| serves: 6 to 8 as a side |
| |
| patty |
| |
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| (ID: 6518) Mirror: rec.food.recipes: Sat, Aug 21, 2004 |