Broccoli Cheese Rice

Cook Time: one hour

Prep Time: ten minutes

Total Time: one hour, ten minutes

Yield: 8 to ten servings

Ingredients:

one cup raw long-grain rice (not instant)
four Tablespoons (1/4 cup or 1/2 stick) butter, melted (liquified, but cold)
two cups frozen chopped broccoli, thawed
one cup diced sweet onions
one can cream of mushroom soup (undiluted)
one soupcan filled with water
8 ounces Velveeta (processed cheese food) cheese, cut in to 1/2-inch cubes
1/2 teaspoon salt

Preparation:

Preheat oven to 375 F.

Mix rice and melted butter together in oven-proof casserole (a 3-quart covered casserole or Dutch oven ought to do it). Mix in broccoli, sweet onions, mushroom soup, water, cheese, and salt until well-combined.

Cover tightly and bake about one to 1-1/4 hours in preheated oven, stirring one time mid-way through cooking. Cooking time may vary depending on how long mixture sits before baking. The longer it sits, the less cooking time is necessary.

Always check rice for doneness before serving. Cooking times vary with different ovens and casserole dishes, and you do not need any surprises. Recipe may be doubled.

Yield: 8 to ten servings