Wednesday, October 13, 2010

Eat In. Mom's broccoli cheese casserole [Guest Post].

We've done quite a few casserole posts here on the BEAT. But their easy, filled with veggies, and all kinds of goodness. For me, no casserole can compare to my mom's broccoli cheese casserole, so here it is, in her own words. -- Lauren

Broccoli Cheese Casserole


1 box of Uncle Bens long grain and wild rice (the one that take 25 minutes to cook)

1 pkg of frozen broccoli

1 can cream of mushroom soup

1 jar of Cheez Whiz or a jar of cheese sauce that is for nachos

1 cup chopped celery

1 cup chopped onion

1 cup sliced mushrooms

1 can jalapeno peppers (can be omitted for a milder version)

What you'll do:

Sauté celery, onions, mushrooms until firmly tender, and set aside

Cook Uncle Bens rice according to pkg directions. During the last 10 minutes of

cooking, add the frozen broccoli. When done cooking, if there is extra water, drain it off.

Mix in celery/onion/mushroom mixture, and all of the remaining ingredients.

If desired sprinkle cracker crumbs, or bread crumbs on the top of the casserole before baking.

Bake at 350 for 30 minutes—longer if you double the recipe.

NOTE: as with any casserole, ingredients can be added, substituted or omitted. …that is part of the fun in making casseroles.)

-- Rhonda Williams

Photo credit: Stephen Williams for the BEAT.

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