Serves: 9
Total Calories: 129

1 (10 1/2-ounce) can cream of mushroom soup condensed
1 cup milk
1 (8-ounce) jar pasteurized process cheese spread pasteurized process
1 (10-ounce) package frozen chopped broccoli partially thawed
1 (8-ounce) can water chestnut sliced, drained
1 cup instant rice raw
1/2 cup celery chopped
1/2 cup onion chopped

At least 1 1/2 hours or up to 24 hours before serving:

Grease a 2-quart casserole.* In a 2-quart saucepan over low heat, stir soup, milk and cheese spread until cheese is melted. Add broccoli, stirring to break up pieces. Remove from heat.

Stir in water chestnuts, rice, celery and onion until well blended. Pour into casserole. If making ahead, cover and refrigerate up to 24 hours.

Bake, covered, in a preheated 350° oven for 45 minutes. Uncover and bake 15 minutes longer or until rice and onion are tender and edges are set.

* Or, double recipe and pour mixture into a slow cooker. Cover and cook at high for 2 to 2 1/2 hours or until rice and onion are tender, stirring occasionally. Reduce heat to low for serving.

Nutritional Facts:

Serves: 9
Total Calories: 129
Calories from Fat: 66

More Recipes from the Make And Take Cookbook Cookbook:
Beef And Bean Bake
Beef And Nacho Casserole
Broccoli-Rice Bake
Corned Beef Bake
Green Chili-Rice Bake
Ham And Broccoli Dinner
Savory Pork Chops And Rice
Shrimp And Crab Supreme
Tuna Tetrazzini
Walnut Broccoli