| | Directions | | In a skillet, over low heat, melt margarine add broccoli and onion cooking until broccoli thaws. In a separate bowl, combine soup mixture & seasonings. Set aside. Cook rice according to the pkg. Set aside. Grease deep casserole dish. Layer 1/2 C. crushed crackers, 1/2 of the broccoli, 1/2 of the rice, 1/2 of the combined soup mixture, and 1 C. of the cheese. Make a 2nd layer of the crackers, broccoli, rice, and soup topping with the remaining cup of cheese. Beat the 3 eggs and 1/2 C. milk. Pour over layers. Bake at 350 until bubbly & edges are golden brown. Freezes well to cook later. |
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| Ingredients | | - |  | 2 packages frozen chopped broccoli |
| - | | 1 tablespoon dried minced onion |
| - | | 1 can cream of chicken soup |
| - | | 1 can cream of mushroom soup |
| - | | 2 cups cooked minute rice |
| - | | 1 cup crushed Ritz crackers |
| - | | 3 eggs, beaten |
| - | | 1/2 cup Milk |
| - | | 2 cups cheddar cheese, grated (more if you like) |
| - | | 1 stick butter or margarine |
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