![]() I also have used brown rice successfully with this recipe, and frozen broccoli cuts instead of chopped. Add bacon bits to the mixture for some extra flavor, or add a couple teaspoons of hot sauce for some heat. This recipe is very adaptable as well - add crushed Ritz crackers or panko crumbs on top during the last 5 minutes of cooking for a crunchy topping. My now-grown son would request this when he came home from college. No Cheese Whiz, just real cheddar cheese. My sister-in-law served this at a family function and it's been a hit ever since. My sister-in-law served this at a family function and its been a hit ever since. Don’t let it go too long, obviously, but it’s a pretty resilient casserole and it’s hard to mess up.No Cheese-Whiz Broccoli Rice Casserole Recipe. I have also covered this with foil and let it bake in the oven with other things at a slightly higher temperature.You can cover this with foil and stash in a warm oven until you are ready to serve.Frozen broccoli is best with the 30-40 minute bake time this heats everything all the way through, but the broccoli is not overcooked.If you are using fresh broccoli, add about 10 minutes to the baking time (so err on the 40-50 minute side instead of 30-40 minutes).I make my pie crusts, bake sweet potatoes for mashing, cube butternut squash for roasting, and I mix up my broccoli casserole and cover, so all I have to do the day-of is bake.īroccoli Rice Casserole will keep, refrigerated, for up to 3 days before baking. ![]() Because of that, I am a huge advocate of getting all the things I can possibly manage done ahead of time. There are a thousand things that need doing before a big holiday meal, even if you are not the host. Can I Make Broccoli Rice Casserole Ahead? She left out salt, which at first I really thought was a simple error, but just in case I made as-is. When I decided I should share my mom’s version of this recipe (here’s my from-scratch version of Healthy Broccoli Rice Casserole ), I text her for the specifics, because as simple as it is, I was certain I’d forget an ingredient. Slowly stir in milk a bit at a time while whisking and cook until thick and bubbly. It’s really not even necessary when you saute the onions, which was weird for me, but trust. Let the butter and flour cook for a few minutes before adding milk for the best flavor. Unless you are some sort of glutton for high blood pressure punishment, please do not add salt. ![]() In this casserole you will also find sauteed onions, instant rice, black pepper, and broccoli – obvi. I think we can safely blame my Midwest roots for that. cup butter 1 large onion, chopped 1 (16 ounce) package frozen chopped broccoli cup milk 1 (10.75 ounce) can Campbells Condensed Cream of Chicken Soup. There’s also canned Condensed Cream of Mushroom Soup, which I never buy anymore, except to make this recipe, but I feel like when I was a kid, cream-of soup made its way into everything. Ingredients 2 (10.8 ounce) packages frozen broccoli cuts, steamed and then roughly chopped 1 small onion, finely chopped 1 (8 ounce) jar of cheese whiz 1. This is the version my mom made with the Cheez Whiz. When I think of holidays however, I think of cinnamon rolls (also out of a can still delicious, y’all) and this Classic Broccoli Rice Casserole. We are not really a family of homemade food traditions when I think of my grandparents, I think of canned biscuits, bacon, Puddin’ Pops, and Coke, not necessarily in that order, but probably all in the same day. You know how you have those foods that are just inexplicably tied to a holiday and overall feeling of nostalgia? This casserole is that for me. Classic Broccoli Rice Casserole is the version my mom made – the one with the Cheez Whiz! This quick-cooking and easy to make-ahead side dish is a holiday staple. ![]()
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