I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Broccoli and Rice Casserole

2 (10 oz.) packages frozen chopped broccoli, thawed
1 can cream of chicken soup + 1 soup can water
1 can water chestnuts, drained and chopped
1 (8 oz.) jar Cheez Whiz
1 cup Minute Rice
1/2 cup grated cheese

Mix all ingredients except cheese.  Put in 2-quart casserole. Sprinkle with grated cheese.  Bake 30 minutes at 350 degrees.  Double recipe for 9 x 13 inch pan.

Linda Westendick was a friend from church who used to live in our neighborhood on North Monroe.  She also grew up in Madison.  Her family loved this casserole.  She made it in double batches and they heated it up in the microwave for meals on the run all week.
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