By Joan Whetzel

I found the basic recipe for this rice dish in a cookbook and modified it as a side dish. It is exceptionally easy and delicious. It is one of my family’s favorite dishes any time of year.

Ingredients

1 1/3  cups         Raw Converted Rice (Uncle Bens)

1 cup               Frozen Chopped Broccoli, thawed out

2 cans              Cream Soup (mix and match the flavors) – chicken, celery, broccoli, onion,                                     mushroom

2/3 cups            Water

2 cups              Grated Cheddar Cheese

Steps

1. Preheat the oven to 3500.
2. Mix the rice, broccoli, cream soups, water and 1/4 of the cheese (1/2 cup) in a mixing bowl.
3. Spray an oblong baking dish (13″ x 9″) with nonstick spray. Spread the rice mixture into the dish.
4. Bake at 3500 for 40 Minutes.
5. Add remaining cheese to the top of the casserole. Bake another 10 minutes, until cheese is melty-gooey.

Serves 4 to 6 people.

This can be cooked a day ahead of time and reheated the next day for parties or get-togethers. But don’t add the cheese topping until the day it’s being served. If you need to double the recipe for a larger crowd, add 10 minutes to the base cooking time, saving the cheese for the last 10 minutes.