This is the way my grandmother, Flora, makes her rice and broccoli casserole at Thanksgiving and Christmas..

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