Chewin'

the News

January 2003

Broccoli, Rice & Cheese

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Serves:	12	24	36	48	60	72
Makes:  9 x 13 pan	1	2	3	4	5	6
Ingredients:
Small onion, chopped	1	2	3	4	5	6
Butter or margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Cream of Mushroom soup	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Water, measured in soup can	1/2 can	1 can	1-1/2 cans	2 cans	2-1/2 cans	3 cans
Cheez Whiz	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
On Hand:
Minute Rice, uncooked	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.
Chopped frozen broccoli, thawed	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.

Assembly Directions:
Sauté onion in butter in a skillet or saucepan until tender. Add soup and water. Turn heat to low. Heat jar of Cheez Whiz in the microwave without the lid for 30 seconds to make it easier to get out of the jar. Add Cheez Whiz to the saucepan or skillet. Stir to mix, until cheese is melted. Set aside to cool.

Freezing and Cooking Directions:
To Freeze: Freeze cheese mixture in a freezer bag. Keep broccoli in the freezer with the sauce mixture.

To Serve: Thaw bag of cheese sauce and bag of broccoli overnight in the refrigerator. Combine sauce, broccoli and rice in a large bowl, stirring until well mixed. Dump mixture into a 9x13 pan. Bake for 20 minutes at 325 degrees. Serve hot.

Comments:
I got this recipe from my neighbor Sherry. I don’t normally like rice, but this is a great dish! Even the kids like it! Low-fat or fat-free soup and Cheez Whiz work fine in this recipe.
 

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