Wednesday, June 17, 2015

Comfort Food - Broccoli Cheese Rice Casserole

This weekend we had surprise overnight guests.  Our friends live in Florida so it was super nice to see them.  We wanted to make a really nice meal since they had been living out of a suitcase for many days.  

For supper on Sunday, my hubby smoked a pork loin and some chicken. I was looking to make a side that wasn't our typical, boring baked potatoes and decided to make my husband's family's recipe for Broccoli Cheese Casserole (which has actually has rice in it so I added that to the title). This is always one of the first dishes to be emptied at our family dinners.  It's yummy and cheesy and is always a family favorite.  It goes as well with baked ham and turkey for winter meals as it does with summer BBQ; a year round dish!!

I called my sister-in-law on my cell while I was at Walmart to see if she remembered the recipe.  She was at a ball tournament out of town but this recipe is so easy, she remembered it right off.  

My sister-in-law's recipe makes a 9x13 dish of this casserole.  I only made half of the recipe since my two overnight guests and I would be the only eaters.  

This recipe is fast to prepare. You literally mix it all together and toss it in the oven.  I even mixed it right in the dish.

Our family recipe for Broccoli Cheese Rice Casserole uses Cheese Whiz and Minute rice. (eeek!  I know, LOL...)  I have yet to play with the recipe using real cheese and long grain or brown rice, but I'm going to try a few variations to see what I come up with.  For now, this will have to do!  Why mess with perfection when you're craving a family favorite?

Here's how I made Broccoli Cheese Rice Casserole AT HOME MY WAY:

Broccoli Cheese Rice Casserole

  • 2 bags frozen steamable chopped broccoli
  • 2 cans of cream of mushroom soup
  • 1 jar Cheese Whiz
  • 1 cup milk
  • 1 cup instant (Minute) rice (UNCOOKED)

Steam the broccoli.  Carefully open and place in a sprayed 9 x 13 dish.  Add all remaining ingredients.  Stir well and spread evenly in the pan.

Bake @ 350 degrees UNCOVERED for approximately 45 minutes to one hour - or until edges are browning and all bubbly/cheesy.

Remove from oven and let sit a few minutes before serving.

(** If making one-half of this recipe, bake in a regular square or round casserole dish.  Also an 8x8 square pan would work fine.)

I served this dish with the smoked pork/chicken, some corn on the cob, rolls, and another family favorite:

It was a feast, I yell ya!



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