Talk about cheesy!

Tonight I felt too lazy to get out of the extremely comfortable armchair I'm sitting in, so to find a topic for today's post, I did a search for "cream of mushroom soup." And can you believe it--this was the first recipe that came up.

It just goes to show you that whenever you go looking for your heart's desire, you shouldn't go any further than your own back yard.

And now with a tip of the hat to the lovely and talented Judy Garland, I bring you:

Broccoli-Rice Cheesy Bake

INGREDIENTS:
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice (I use 3 cups of plain rice, which cooked is about 6 cups. It's a lot.)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
salt and pepper to taste

DIRECTIONS:
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

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This is almost Horrifying Foodstuffs nirvana. I mean--two cans of condensed soup? Not to mention instant rice and processed cheese?

However, I'm sorry to say that this recipe's purity was sullied by the inclusion of frozen chopped brocolli. Oh well ... nothing's perfect. It's a fallen world we live in, after all ... but at least I can take comfort in the fact that the brocolli was frozen.

Also, the one and a quarter cups of water? Let's hope it's polluted.