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November 21, 2018
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Johnna's Mom's Favorite Casserole

I make this casserole every holiday. It's quick, easy (almost impossible to screw up) and you can make it the day before. I always double the recipe. -- Johnna Pro, PG staff writer.

1 stick butter
1 small onion (chopped), see note
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 can cream of mushroom soup
1 cup Minute rice (uncooked)
8 ounces Velveeta (cut into cubes)

In a large skillet, melt butter over medium heat. Add the onion and broccoli and stir together for 2 or 3 minutes. Add the soup and rice and stir until well mixed. Add the cheese and stir through the mixture.

Pour mixture into a a deep casserole dish. Cover and bake 25 to 30 minutes at 350 degrees or until bubbly. This casserole is great served hot or even at room temperature, so don't be afraid to let it sit out on your buffet. If made the day before, cover and refrigerate. Before serving, heat thoroughly on low or in the microwave.

Note: I'm not a fan of a lot of onion, so even if I double the recipe I use 1 small onion or half a medium onion).

Thursday, November 15, 2001

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