dawn's broccoli and rice casserole

Name: Dawn's Broccoli and Rice Casserole
Cuisine: American
Ingredients: 1 small onion, chopped; 1/4 cup(s) butter, melted; 2 cup(s) quick cooking rice; 2 cup(s) water; 1 can(s) cream of mushroom soup; 1/2 teaspoon(s) salt; 1 jar(s) (5 oz) sharp processed cheese spread; 2 package(s) (10 oz ea) frozen broccoli; - corn flake crumbs, browned in butter

28 Pinches

Claudia McClaran

Lawton, OK

Updated on Nov 7, 2013

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.

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method Slow Cooker Crock Pot

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Ingredients

1 small onion, chopped
1/4 cup butter, melted
2 cups quick cooking rice
2 cups water
1 can cream of mushroom soup
1/2 teaspoon salt
1 jar (5 oz) sharp processed cheese spread
2 packages (10 oz ea) frozen broccoli
- corn flake crumbs, browned in butter

How To Make dawn's broccoli and rice casserole

Step 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.

Step 2

Just before serving, sprinkle top with corn flake crumbs. If desired, brown under broiler for extra crispness.
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