Broccoli Cheese Casserole

• 1 (16 ounce) package frozen chopped broccoli
• 2 tablespoons water
• 1 (16 ounce) jar process cheese sauce
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (8 ounce) cans sliced water chestnuts, drained
• 4 cups cooked white rice
• 1 (2.25 ounce) package blanched slivered almonds

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 2-quart casserole dish.
3. Place broccoli in saucepan with 2 tablespoons water.
4. Bring water to a boil; reduce heat to medium.
5. Cover; cook 5 minutes.
6. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally.
7. Drain well.
8. In a small pot, cook cheese and soup together until smooth.
9. Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish.
10. Cover with almonds.
11. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.

broccoli, water, process cheese sauce, condensed cream, water chestnuts, white rice, almonds

Taken from allrecipes.com/recipe/broccoli-cheese-casserole/ (may not work)