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Texas Broccoli and Rice Casserole

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Bet you didn't know that the Lone Star State produces both broccoli and rice. Well, it does, and when we put them together so easily? WOW!!

Serves: 8

Cooking Time: 1 hr

What You'll Need:
  • 3/4 cup chopped celery
  • 3/4 cup minced onion
  • 1/2 cup (1 stick) butter
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1 can (10-3/4 ounces) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 3 cups cooked rice
  • Paprika for sprinkling
What To Do:
  1. Preheat the oven to 350°F.

  2. In a large skillet over medium-high heat, saute the celery and onion in the butter until tender, 3 to 5 minutes.

  3. Transfer to a large bowl and mix in the remaining ingredients, except the paprika; place the mixture in a 7" x 11" baking dish that has been coated with nonstick vegetable spray. Sprinkle the top with paprika.

  4. Bake for 45 to 55 minutes or until firm and light golden.

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