Ingredients:
- 20 ounces frozen chopped broccoli
- 2 cups cooked rice
- 1 jar (2 ounces) chopped pimientos, drained
- 1 cup finely chopped celery
- 1 cup sour cream
- 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery or broccoli
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded Cheddar cheese
Preparation:
Cook broccoli as directed on package. Drain then combine with the cooked rice, pimientos, celery, sour cream, soup, salt, and pepper. Transfer to a 2-quart casserole; sprinkle cheese over top.Bake at 325° for 20 to 30 minutes, until heated through.
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