Broccoli Cheese Casserole
Ingredients
- 1 package (16 ounce) broccoli, chopped, frozen
- 2 tablespoons water
- 1 jar (16 ounce) process cheese sauce
- 2 cans (10.75 ounce) condensed cream mushroom soup
- 2 cans (8 ounce) water chestnuts, sliced, drained
- 4 cups cooked white rice
- 1 package (2.25 ounce) blanched slivered almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease a 2-quart casserole dish.
Place broccoli in saucepan with 2 tablespoons water.
Bring water to a boil; reduce heat to medium.
Cover; cook 5 minutes.
Uncover; cook 2 to 3 more minutes, separating broccoli occasionally.
Drain well.
In a small pot, cook cheese and soup together until smooth.
Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish.
Cover with almonds.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.