1/4cupoleooleo is an old name for margarine. Butter will work for this recipe.
10.5ouncesCream of Mushroom Soupor Cream of Chicken, canned
1cupwater or milkor chicken broth
10 ouncebox frozen broccoliUse broccoli florets, or broccoli pieces. A 12 ounce bag of broccoli works fine for this recipe.
Pam non-stick spray
Let the package of frozen broccoli partially thaw. Preheat oven to 350 degrees.
In a fry pan, saute the onion and celery in the oleo (butter or margarine) until soft.
In a large bowl, combine all ingredients and stir together.
Turn into a 2-quart casserole pan which has been coated with Pam. Bake uncovered for 30 - 40 minutes.
This recipe is very old and calls for a box of frozen broccoli, which is hard to find. I have used a 12 ounce bag of broccoli florets and it works just fine.This casserole can be assembled the day before. Just assemble the ingredients and add to your casserole pan. Cover tightly and store in the refrigerator until ready to bake.If you can, choose a 2-quart casserole dish that is wider with low sides. As pictured in this article. Of course a deeper casserole dish will work fine, but the lower sides and wider base of a shallow baking dish helps the casserole cook quicker and more even.Fresh Broccoli? You can use fresh broccoli to make this recipe. Purchase broccoli heads and trim them into florets to equal about 10 - 12 ounces. Blanch the broccoli by placing it in a pan of rolling boiling water. Cook for about 1 - 2 minutes. Drain in a colander and rinse with cold water. Proceed with the recipe.Brown Rice: Minute Rice, Brown rice can be substituted. Since brown rice takes longer to cook, cook the rice first before adding to the casserole.