Dawn's Broccoli and Rice Casserole

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

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By Claudia McClaran
@cjmcclaran

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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Comments:

3 Comments

Method:

Slow Cooker Crock Pot

Ingredients

1 small

onion, chopped
1/4 c

butter, melted
2 c

quick cooking rice
2 c

water
1 can(s)

cream of mushroom soup
1/2 tsp

salt
1 jar(s)

(5 oz) sharp processed cheese spread
2 pkg

(10 oz ea) frozen broccoli
·

corn flake crumbs, browned in butter
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How to Make Dawn's Broccoli and Rice Casserole

Step-by-Step

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

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