This recipe has been around our family for at least thirty years, and it often shows up when we’re all together. Even those that don’t usually like broccoli can’t turn it down. When served, it often sparks a family debate between mothers and children, so help us out.  Does it count as a vegetable since it has broccoli, or is there too much rice and cheese?

If this is not enough broccoli for you, Nana has shared a unique broccoli salad with purple onions and golden raisins.  She’s also shared a short experience she’s had growing broccoli in West Texas that forced her to try brining broccoli for the first time.

 

Ingredients

• 1 small onion
• 1 tablespoon butter
• 1 teaspoon salt
• 1 – 10-ounce can cream of mushroom soup
• 1 – 8-ounce jar Cheez Whiz
• 1 – 16-ounce package broccoli florets
• 1 2/3 cup Minute rice, uncooked
• ½ soup can of milk

 

Instructions

•Preheat oven to 400 degrees Fahrenheit.
•Chop onion and sauté in the butter in a skillet. Add salt.
•Spray a 9×13 with oil.
•Add sauteed onions and remaining ingredients to the 9×13. Stir well.
•Bake for 30 minutes.

 

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8