Broccoli Rice Casserole - Caroline's Broccoli Casserole

• 2 10-3/4 oz (301 grm). cans Cream of Mushroom Soup
• 1 8 oz (224 grm). jar Cheese Whiz
• 1/2 cup (125 ml) butter or margarine
• 3/4 cup (175 ml) celery, chopped
• 3/4 cup (175 ml) onion, chopped
• 2 cups (475 ml) Minute Rice, uncooked
• 1 can mushrooms, drained
• 2 10 oz (280 grm). packages frozen broccoli (thawed)

1. Mix soup, cheese and butter (or margarine) in saucepan.
2. Cook over very low heat to melt cheese.
3. Stir to mix well.
4. Add other ingredients.
5. Pour into greased 2 quarts (1900 ml) casserole dish.
6. Bake at 325 degrees (175 C.) until bubbly, then reduce heat to 300 degrees (150 C.).
7. Continue cooking until most of moisture is gone, about 45 minutes to one hour.

cream of mushroom soup, jar cheese, butter, celery, onion, rice, mushrooms, frozen broccoli

Taken from online-cookbook.com/goto/cook/rpage/0002F0 (may not work)