Broccoli-Rice Casserole

• 1 (14 oz.) pkg. frozen broccoli florets
• 3 to 4 c. cooked white rice
• 3 cans cream soup (2 cans mushroom and 1 can chicken or 2 cans chicken and 1 can celery)
• 1 medium onion, finely diced
• 1 small can water chestnuts, drained and finely chopped
• 1 to 2 tsp. freshly squeezed lemon juice
• 1 1/2 c. grated Mozzarella cheese
• 1 1/2 c. grated Cheddar cheese

1. Preheat oven to 350u0b0.
2. Put diced onions and chopped water chestnuts in a 3-quart casserole dish.
3. Cook the rice per package instructions, then mix in casserole dish with the lemon juice, onions and water chestnuts.
4. If broccoli florets are too large, chop them into smaller pieces, then mix with other ingredients in casserole dish.
5. Mix about half of the cheeses, then the soups. Mix thoroughly, then add the last of the cheeses and mix again. Bake for 45 to 60 minutes, uncovered.
6. Remove from oven and cover. Serves 8.

frozen broccoli florets, white rice, cream soup, onion, water chestnuts, freshly squeezed lemon juice, mozzarella cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25964 (may not work)