JACKIE LINDLEY: Most ingredients for casserole in your pantry

By Jackie Lindley
Special to the Tribune-Star

TERRE HAUTE April 12, 2008 07:13 pm

— I have a granddaughter who likes broccoli.
She would eat it every day if she could.
Ashley has not always liked vegetables.
As she has gotten older, she is into veggies.
This recipe is an extra easy one. You always have most of this recipe’s ingredients.
This recipe came from the Newman United Methodist Church Cookbook. Becky K. Alexander put this recipe in.
I have used it for years.

Broccoli Casserole
3 cups cooked rice, regular (not Minute Rice)
1 package frozen chopped broccoli, cooked and drained
2 tablespoons butter
1⁄3 cup chopped onions
1⁄3 cup chopped celery
• Mix all ingredients together.
• Then mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar Cheese Whiz
1 jar chopped pimento (optional)
• Mix all together, then add to broccoli mixture.
• Bake in a 9x13 prepared pan at 400 degrees for 20 minutes.
Note: The third and very important step was omitted from the March 31 recipe for Banana Split Cake. Jackie Lindley’s Tried ’n’ True recipe should have stated: Mix 1 cup sugar, 11⁄4 sticks butter or oleo and 2 eggs. In a saucepan over medium to low heat, blend all ingredients with mixer for 15 minutes or until thick. Cool. Then spread over the bananas.

Photos