One of my favorite recipes that I have learned to make from my mom is her broccoli rice casserole. This is the only way she could get us to eat our nutritional and healthy broccoli, even as adults. I think the secret is the cheese. I usually only will get blessed with hers once a year for thanksgiving or if she decides to grace the dinner table with it when she comes to visit through-out the year. It never fails mom’s always make everything better no matter how precisely you follow their directions. As they say, it must be “made with love.”
- 1 cup water
- 2 to 3 celery sticks
- ½ white onion
- 1 8oz jar of cheese whiz
- 1 can of mushroom soup
- 1 pkg of chopped broccoli
- 1 cup minute rice
- 6 tablespoons of butter
First preheat your oven to 400 degrees. Secondly you’ll want to pull the package of chopped broccoli out and let it thaw. Next you will chop the onion and the celery till you have a ½ cup of each.
Now for the fun and easy part; you will mix the thawed broccoli and cheese wiz. Once you have a good blend of that you will add in the chopped onions and celery and continue to mix it together. Next I would add the water and the can of mushroom soup simultaneously and mix it all up. You want to wait till the last second to add your rice, so I would suggest waiting to mix it in till your oven is pre-heated at 400 degrees. Once your oven is preheated you will stir your rice in. Transfer your combination into an oven safe casserole dish. Next cut your stick of butter by the labeled tablespoon measures and dot it on top of your dish.
Lastly place your casserole in the oven and bake the dish at 400 degrees for 50 minutes.
The longest part about preparing this meal is waiting for the oven to preheat. Give it a shot and bring it to your next pot luck or summer-time BBQ. It will most defiantly be a hit.
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photo credit: Lisa @ thenextstepblog.com