Title: Rice and Broccoli Casserole
Categories: Vegetable Casserole Rice
Yield: 6 Servings

1/2	c	Onion; chopped
1/2	c	Celery; chopped
2	tb	Oleo
1	c	Rice
1	pk	Broccoli; frozen
1	cn	Soup, cream of mushroom
1	cn	Soup, cream of chicken
1/2	lb	Pasteurized process cheese

Servings: 6

Saute onion and celery in oleo until soft. Cook rice and broccoli sepa- rately according to package directions. Mix all ingredients together in a two-quart baking dish. Bake at 375 F. for 30 to 40 minutes.

This may be prepared in advance and stored in the refrigerator.

Alda Arthur Comanche Study Club Cookbook Comanche, TX, 1987

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