Title: Broccoli and Rice Casserole
Categories: Casserole
Yield: 4 Servings

6	c	Converted long-grain rice
2	tb	Butter or margarine
2	c	Diced yellow onion
6		Stalks broccoli, chopped
		Medium coarse (use florets
		And softer part of stalk)
2	lb	Velveeta, cut into 3/4-inch
		Cubes
1	lb	Water chestnuts, sliced
1	lb	Mushrooms, sliced
2 1/2	c	Cream of mushroom soup
		(undiluted)

Cook rice according to package directions, set aside. Preheat oven to 350F. In a large skillet, melt butter and saute onion. Add 1 cup water and broccoli to skillet. Cook over medium heat, stirring occasionally, until broccoli is slightly softened, about 5 minutes. Remove from heat and mix in cheese, water chestnuts, mushrooms, soup and cooked rice. Place mixture in large covered casserole dish and bake for about 25 minutes. Stir and bake 25 minutes more. Makes 10 big servings.

Per serving: Calorie 825 Fat 27 Cholesterol 74 Sodium 1,984 mg Percent calories from fat 29%

From Threadgill's Restaurant and the Dallas Morning News 10/16/96 Typos by Bobbie Beers

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