Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Dawn Burt.
►
methodSlow Cooker Crock Pot
Ingredients For dawn's broccoli and rice casserole
1 sm
onion, chopped
1/4 c
butter, melted
2 c
quick cooking rice
2 c
water
1 can
cream of mushroom soup
1/2 tsp
salt
1 jar
(5 oz) sharp processed cheese spread
2 pkg
(10 oz ea) frozen broccoli
corn flake crumbs, browned in butter
How To Make dawn's broccoli and rice casserole
1
Combine all ingredients except corn flake crumbs, in a greased baking dish that will fit inside your crockpot/slow cooker. Cover the baking dish with foil. Cook in covered crockpot on LOW 7 to 10 hours, or on HIGH 2 to 3 hours.
2
Just before serving, sprinkle top with corn flake crumbs. If desired, brown under broiler for extra crispness.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Dawn's Broccoli and Rice Casserole: