Broccoli and Rice Casserole - Polly Timperley

1 stick of butter

1 container of fresh mushrooms (sliced) or 2 cans sliced mushrooms

1 good sized bunch of broccoli (chopped into bite size pieces)

2 bunches of green onions/scallions (sliced)

½ c Cheez Whiz

1 can cream of chicken soup

½ c milk

1 ½ c minute rice (prepared and set aside)

Salt to taste

If using fresh mushrooms Saute’ them in the butter with a little salt until liquid from mushrooms is gone then add broccoli and scallions and saute’ until tender. If using canned mushrooms Saute’ the broccoli and scallions in the butter with a little salt until tender then add canned mushrooms. Remove from heat and stir in Cheez Whiz, soup and milk. Add prepared rice and mix but be careful not to over stir or it turns into mush. Place in a baking dish. Bake for 20-30 minutes at 350 degrees.