Broccoli Rice Recipe

• 5 cups precooked rice
• 2 (10 ounce) packages of frozen chopped broccoli, lightly steamed or 3 cups fresh chopped, steamed broccoli
• 1 can (10.75 ounce) condensed cream of chicken soup
• 1 can (10.75 ounce) condensed cream of mushroom soup
• 1 cup water
• 1 pound grated mild cheddar or American cheese
• 1 tablespoon butter
• 1 white onion
• Salt & pepper

1. Preheat oven to 350 degrees F.
2. Rice and broccoli should be pre-cooked.
3. In medium saucepan, cook minced onion in butter until softened and translucent. Add condensed soup and water and cook until it is hot.
4. Add 2/3 of the cheese and blend well until it is melted, stirring constantly to keep the cheese from burning and sticking on the bottom of the pan.
5. Blend rice, broccoli, and remaining cheese in a 13" x 9" baking pan. Pour the soup cheese mixture over it.
6. Add salt and pepper to taste.
7. Bake for 45 minutes until it is bubbly and golden in color.

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