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1 to 1 1/2 lb. broccoli (fresh
or frozen), cooked
8 oz. Velveeta cheese, cubed
1/4 to 1/2 c. milk
1 small onion, chopped
1 can cream of mushroom soup
salt and pepper
2 to 3 c. rice, cooked

Saute onion in 1 tablespoon butter. Add milk and stir
in mushroom soup, until slightly boiling; reduce heat and add
cubed cheese, until cheese is melted. Meanwhile combine rice
and broccoli in casserole dish. Add salt and pepper. Slowly
stir in cheese-soup mixture.
Top with paprika and bake in 350 degrees oven for 10 to 15
minutes until lightly brown.
Note: May use green beans, lima beans, in place of
broccoli or other vegetables.

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