Broccoli Delight Friday, November 10, 2006


20 ounces frozen chopped broccoli
3 cups cooked rice
1 2 oz jar chopped pimientos, drained
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
½ cup shredded Cheddar cheese (optional)


Cook broccoli as directed on package. Drain then combine with the cooked rice, pimientos, sour cream, soup, salt, and pepper. Transfer to a 2-quart casserole; sprinkle cheese over top. Bake at 325̊ for 20 to 30 minutes, until heated through.


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