My Mother was one of 11 children. So when the entire family got together on a holiday for a visit and a meal, it meant scores of cousins, a bunch of aunts and uncles and dozens of great dishes to choose from served buffet-style. One of the casseroles I remember enjoying at every opportunity was Broccoli and Rice. You know this delight. It is full of broccoli, cream of chicken soup, rice and Velveeta.
It had literally been 20 years since I last found this treat on my plate, so I decided for this past Easter I would revive the recipe and see if it really was as good as I remembered it.
These days, I do not eat Velveeta … sorry Kraft, it is just too processed for me. Plus, if you have read my book or many of the recipes on this site, you know I don’t do canned cream soups either. Accordingly, some tampering with the time honored recipe was in order. Here’s my take on Broccoli with Rice Casserole. I believe you will enjoy it!
Chop the fresh broccoli into small pieces
Blanch the broccoli and carrots in water to cover
Drain the broccoli and carrots in a strainer and cool with tap water
Saute the onions and mushrooms in butter or olive oil
Stir in the flour until well combined then pour in the milk and broth
- 1 Cup Brown Rice Cooked According to Package Instructions and Cooled; Use Only 2 Cups of this Cooked Rice
- 1¼ Cup Milk
- 1 Cup Chicken Broth
- 10 Ounces (by Weight) Fresh Broccoli Spears Cut into Small Pieces
- ½ Cup Shredded Sharp Cheddar Cheese
- 4 Ounces (by Weight) American Cheese Cubed
- ½ Cup Finely Chopped Yellow Onion
- 4 Whole White Medium-sized Fresh Mushrooms Sliced
- 3 Tablespoons Butter or Olive Oil
- 3½ Tablespoons All Purpose Flour
- 3 Tablespoons Coarsly Chopped Carrot
- 4 Twists of the Black Pepper Grinder
- ⅛ Teaspoon Salt
- Place the broccoli and carrots in a pot and fill with water to cover. Bring to a boil over high heat and cook for 4 minutes to blanch. Pour the contents of the pot into a strainer and rinse with cool water to cool. Set aside.
- Put the butter or oil in a pan over medium high heat. Add the onions and mushrooms and saute for 3 or 4 minutes until the onions are tender. Sprinkle the flour over the vegetables in the pan and stir to combine it with the oil and veggies; salt and pepper. Pour in the milk and broth and reduce heat to medium. Cook until the sauce begins to simmer and simmer for 2 minutes.
- Add the cheeses to the hot sauce and stir in. Turn off the heat and continue to stir the cheese sauce mixture until all of the cheese is melted and combined.
- Combine 2 cups cooked/cooled rice (add another ½ cup rice if sauce mixture is too thin), broccoli, carrots and cheese sauce in a 9" x 9" casserole dish and mix thoroughly; correct for salt and pepper if needed. Bake in an oven preheated to 350 degrees for 20 - 25 minutes or until the sauce bubbles and the top begins to brown a little. Cool for 10 minutes before serving.
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