Thanksgiving Broccoli Casserole (Adapted from Helen Roberts' recipe.)

HELEN'S:  (Josie and I resurrected this at Tampa Thanksgiving 2019 = TOTAL HIT!)

1. Brown a medium sized onion in a little butter.
2. Then add:
• 2 pkg. frozen broccoli (or a big bag), cooked only until thawed
• 1 pkg. chicken rice-a-roni; made-up, first (light on the water)
• 2 cans cram of mushroom soup (I'm guessing the small size)
• 1 large jar Cheese Whiz (yes, they still make this)
3. Mix well, and pour into buttered baking dish.
4. Top with slivered almonds (matchstick)...OR (my preference) crispy fried onions!
5. Cover and bake, 350 degrees for about 30 minutes. (Ha!)

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ROSEMARY'S: (A similar recipe; make whichever you like!)

• 2 pkg. Frozen Broccoli
• 1 c. sharp cheddar, shredded
• 1 can cream of mushroom soup
• 1 sm. can evaporated milk
• 1 can dried onion rings

1. Boil broccoli until tender (4 mins).
2. Place in bottom of a casserole dish.
3. Sprinkle cheese over the top.
4. Mix soup and milk together; pour over the top.
5. Top with onions, and bake at 350 degrees for 30 minutes, covered.