Ingredients
6 cups converted long grain rice (ie Uncle Ben’s)
3 quarts cold water
2 tbl butter
2 cups diced yellow onion
1 cup cold water
6 broccoli crowns, chopped
2 pounds Velveeta, cut in 3/4" cubes
1 pound sliced water chestnuts
1 pound sliced fresh mushrooms
2-1/2 cups cream of mushroom soup, un-diluted
Preparation
Cook the rice and set it aside. Preheat the oven to 350F
In a large (twelve-inch minimum, fourteen-inch is better) skillet, melt the butter and saute the onion until it’s wilted and beginning to brown. Add the water and broccoli to the skillet and cook over a medium flame, stirring it occasionally, until the broccoli is slightly softened - about five minutes.
Remove the broccoli-onion mixture from the heat and mix in the cheese, water chestnuts, mushrooms, soup and the cooked rice. Pour carefully into a large-ish casserole (two large-ish casseroles might be better, considering how much food this is) and bake for about 25 minutes.
Stir and bake 25 minutes longer.
Makes 10 BIG servings.
