Jeannette
1/2 lb cheddar cheese, grated
2 heads (2 lbs) broccoli
1 pkg Wild Rice
2 cans cream of mushroom soup
Cook rice according to directions on box. Cook broccoli until still crunchy. Mix soup and cheese together. Butter 3 qt casserole, alternate cheese/soup mixture, broccoli, and rice in layers. Sprinkle with additional cheese. Cook at 350 for 1 hour.
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