Broccoli Rice Casserole Recipe
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Broccoli Rice Casserole

2 cups cooked white rice
2 or 3 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 (10-3/4 ounce) can cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (8-ounce) can bamboo shoots, drained
1 (8-ounce) jar Cheez Whiz
1/2 cup butter, melted
8 ounces cheddar cheese, grated
1 (2-ounce) jar pimientos, drained

Preheat oven to 325 degrees. Combine all ingredients except cheddar cheese and pimientos. Pour into a greased 3-quart casserole. Sprinkle cheddar cheese and pimientos over the top. Bake 30 to 40 minutes.

SERVES 8 to 10


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