4 c. fresh broccoli florets
1/2 c. butter, melted
1/4 c. chopped onion
1 – 10 oz. can of cream of mushroom soup
8 oz. Velveeta, cubed
1 c. cooked rice
In a large covered sauce pan, cook broccoli in small amount of boiling water for 6-8 minutes and then drain. Sauté onion in melted butter for 2-3 minutes. Add soup, Velveeta, broccoli and rice. Mix well. Place in lined 9X13 inch baking dish and freeze, using foil and plastic.
On serving day, unwrap and return to original baking dish. Thaw completely. Bake uncovered at 350 degrees for 30 minutes or until heated through.
From Don’t Panic More Dinner’s in the Freezer.
- cream of mushroom soup