This is one of THOSE weekends when I don't really have time to cook. Luckily I can hold off the pangs of Mother's guilt by knowing that the last time we made this recipe I took the leftovers and put them in kid size portion cups, and froze them. Bingo- kid friendly, healthy side dish on the run!
I am lucky in that my 2 yr old LOVES this casserole, so it definitely is on our frequent flier list! I don't remember where Mom found it, but it seems to be a pretty common recipe and everybody has their own version-most of the variation seems to be on the type of cheese binder used.
I forgot to take a pix when we made it the last time and was in a hurry and forgot again when reheated last night. Sorry
BROCCOLI and RICE CASSEROLE
1/2 c. chopped onion
1/2 c. chopped celery
note: we have access to Holy Trinity in the produce/frozen section- combo of onion, celery
and bell peppers. So we just use 1 cup (or so) of that instead of the first two ingredients
1/4 c. butter
1 (10 oz.) pkg. frozen chopped broccoli, thawed
2 c. cooked long grain rice (wild rice also tastes excellent, but not everybody in our family likes it)
1 can Cheddar cheese soup
1 can cream of mushroom soup
Grated Parmesan cheese
Preheat oven to 350 degrees.
In large pan, saute celery and onion(or trinity mix) in butter until tender. Combine broccoli, onion and celery (trinity) , rice and soups. Mix well.
Pour into a large casserole dish (time to use those casserole dishes of Grandma's!). Cover top with grated Parmesan cheese (we like alot, but it's your choice how much to add. Also taste great with French's Fried onions on top!)
Bake uncovered about 40 minutes, or until lightly browned and bubbly.
To reheat after being frozen:
Thaw in microwave about 4 minutes (depending on size of container). Heat on high for 1 minute.
I like to add some more cheese and reheat, if making for my daughter- freshes it up for her.
Bon Appetit!
I am lucky in that my 2 yr old LOVES this casserole, so it definitely is on our frequent flier list! I don't remember where Mom found it, but it seems to be a pretty common recipe and everybody has their own version-most of the variation seems to be on the type of cheese binder used.
I forgot to take a pix when we made it the last time and was in a hurry and forgot again when reheated last night. Sorry
BROCCOLI and RICE CASSEROLE
1/2 c. chopped onion
1/2 c. chopped celery
note: we have access to Holy Trinity in the produce/frozen section- combo of onion, celery
and bell peppers. So we just use 1 cup (or so) of that instead of the first two ingredients
1/4 c. butter
1 (10 oz.) pkg. frozen chopped broccoli, thawed
2 c. cooked long grain rice (wild rice also tastes excellent, but not everybody in our family likes it)
1 can Cheddar cheese soup
1 can cream of mushroom soup
Grated Parmesan cheese
Preheat oven to 350 degrees.
In large pan, saute celery and onion(or trinity mix) in butter until tender. Combine broccoli, onion and celery (trinity) , rice and soups. Mix well.
Pour into a large casserole dish (time to use those casserole dishes of Grandma's!). Cover top with grated Parmesan cheese (we like alot, but it's your choice how much to add. Also taste great with French's Fried onions on top!)
Bake uncovered about 40 minutes, or until lightly browned and bubbly.
To reheat after being frozen:
Thaw in microwave about 4 minutes (depending on size of container). Heat on high for 1 minute.
I like to add some more cheese and reheat, if making for my daughter- freshes it up for her.
Bon Appetit!
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