Tuesday, March 29, 2011

Broccoli Rice and Cheese Casserole Recipe

I'm always looking for a yummy side dish that everyone will eat, and this one definitely made the cut. I found the recipe a few years ago, and after many changes I finally got it how I like it...super creamy and cheesy and full of flavor! It makes 6 servings, but is so tasty that there are times it is gobbled up even brfore the actual main dish.

1 medium sweet onion finely chopped
1 10oz package frozen broccoli
4 tbl butter
1 can cream of mushroom soup
3 cups cooked wild rice
1 tbl minced garlic
2 stalks celery finely chopped
1 1/2 cups shredded Monterey jack/cheddar jack cheese
1 lb velvetta cheese, cut into 1" cubes
Celery salt

What to do:
Preheat oven to 350*
In a skillet, melt the butter and sauté the onion and garlic until onions are tender and lightly browned. Set aside to cool.
Steam the broccoli until thawed. Drain and set aside to cool.
Heat the velvetta until it is melted and smooth, and then mix into the rice. Let cool.
Add the cooled rice mixture, cooled broccoli, cooled onions, can of soup, celery, & 1 cup shredded cheese.
Add celery salt and pepper to taste.
Put into an oven safe baking dish or casserole dish.
Top with the remaining 1/2 cup shredded cheese and cover with either an oven safe lid or foil.
Bake for 20 minutes then remove lid/foil and bake an additional 10-15 minutes or until cheese on top bubbles.


Jasmine said...

I'll follow your recipe to the last detail and hopefully i can have it done perfectly. 'll try it and share with my family.

Meg Grant said...

It's also a great base for a casserole! Sometimes I'll take 4 chicken breasts, cube them up, sprinkle a little salt and pepper on them, and throw them in a pan with a little olive oil on medium high heat until they are cooked (the outside of the pieces will get a little seared, sealing in all the juices and flavor). Then toss them into the rice prior to putting it in the oven, add the remaining cheese on top and bake the 20 minutes. And one full meal ready to go!