Source: Terry Vance

Servings/Yield: 4 to 6 servings


1 cup rice

1 onion, chopped

1 Tbsp. oil

½ cup sharp cheddar cheese, grated

¾ cup milk

1 teaspoon salt

1 can cream of chicken soup

1 package frozen chopped broccoli

sliced mushrooms


Cook rice in 2 1/2 cups boiling salted water until tender.  Brown onion in oil; add cheese, milk, salt and soup; heat, stirring,  until cheese melts.  Place  rice in greased casserole.  Cook broccoli according to package directions until partially done; drain.  Arrange broccoli over rice.  Pour soup mixture over broccoli mixture; top with mushrooms.

Bake at 350 degrees for 30 minutes.

© Barbara Deitch 2020