Beazell's Cook Book

Cheesy Broccoli Rice Casserole

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Cheesy Broccoli Rice Casserole  




1 tablespoon butter

1 small onion , chopped

1/2 cup chopped, celery

3 cups frozen chopped broccoli, thawed

1/2 teaspoon Beazell's Cajun Seasoning

1 (8 ounce) jar processed cheese sauce

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (5 ounce) can evaporated milk

3 cups cooked rice

1/2 cup shredded cheddar



In a large skillet, sauté the onion, celery, broccoli and Beazell's Cajun Seasoning in butter for 3-5 minutes to get the veggies a little tender. Stir in the cheese sauce, soup and milk until smooth. Add rice. Stir well.

Place in a greased 8-in. baking dish. Sprinkle with shredded cheddar. Bake, uncovered, at 325 degrees for 25-30 minutes or until bubbly.


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