Sunday, March 3, 2013

Broccoli Rice Casserole (No Canned Soup)

I don't know about you but there is something special about being able to cook something from scratch that really makes me feel good about myself. It seems like most recipes these days call for cream of soups and processed cheese, or as my husband would say, fake cheese.

We have made a version of this recipe for quite some time now and after a few alterations this is how we make it now. Perfect for family gatherings and pot lucks!

Don't laugh, I have my own pictures for this one! I do have a great camera, but the lighting in my kitchen is horrible and my photography skills aren't much better. Lets hope I can master the art before my newborn arrives in July. Wish me luck :)

Broccoli Rice Casserole (No Canned Soup)
Serves: 10

4 cups fresh broccoli florets and stems, chopped.
juice of 1/2 a lemon
1/2 cup chopped onions
2 cloves garlic, minced
2 stalks celery, chopped
3 tablespoons butter
3/4 cup mushrooms
1 tablespoon flour
12-ounce can regular evaporated milk
1/2 teaspoon salt
pepper to taste
2 1/2 cups shredded cheddar cheese
1/2 cup cooked rice

I have even added pre-cooked cubed ham to this before to make it more of a main dish verses a side dish.

1.) Steam broccoli. I have a rice cooker that has a top rack for steaming so I actually do my rice and my broccoli together.

2.) Squeeze juice of 1/2 a lemon over steamed broccoli.

3.) Melt butter in a skillet, add mushrooms, celery, onions and garlic and cook until soft.

4.) Add flour, stir frequently on low heat for about a one minutes to rid the raw flour taste.

5.) Slowly whisk in milk and cook on low heat until thickened, then add 2 cups of the shredded cheese. Stir until melted.

6.) Combine rice, broccoli and cheese sauce in a 2 quart baking dish and mix well. 

7.) Sprinkle the remaining 1/2 cup of shredded cheese over the top and baked at 350 degrees until warmed through and cheese is melted.

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