I have written about this idea in the past but it bears repeating. When planning your menu, always develop your menu with your guests in mind. It took me a long time to figure this out. When I first started cooking, I always wanted to try new recipes and types of food I thought I would really like. Problem was that my guests, often, my parents, were not nearly as adventuresome with their palates as I am. When, I finally started making dinners that they would like, I kept getting the comment after the meal of “that is the best dinner you have made us.” This Broccoli Cheese Rice Casserole had my father’s name all over it.
How many times do you think I had to hear this comment before the lesson sunk into my thick skull. Too many! When I finally got it, the whole experience was great, not just the dinner. You see, so many of us Food Bloggers, are ultimately cooking for others. Our enjoyment comes from having other people enjoy what we create. Lightbulb! Make things that your audience will like. OK, I think I am getting it. I love the planning stage as much as I do the cooking. I love letting my imagination work to come up with ideas. I love exploring the internet for inspiration and insight into ideas I am developing. Then, after the meal, the validation of a job well done is reinforcement that it was the initial planning phase that was the secret to the success of the meal.
As for this recipe, it was developed for a dinner I made for my parents. My parents really enjoy comfort food and do not like food that is too spicy. So when I think about my meal plan for them, I try to keep it simpler but still tasty. There are certain steps or ingredients we add to recipes that we know will be a winner. Adding 2 types of cheese and baking the cheese on top is sure to please almost every palate. The flavor of this dish is deepened by the saute of the celery and onions. The broccoli adds good texture and the rice holds it all together. This Broccoli Rice Cheese Bake is as homey as it gets.
- 20 ounces packages frozen chopped broccoli florets
- 3 cups instant rice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/4 cups water
- 6 slices processed American cheese
- 1 - 2 cups sharp cheddar cheese, shredded
- 1 tablespoon butter
- 2 stalks of celery, chopped
- 1 large onion, chopped
- salt and pepper to taste
- 1 teaspoon cayenne
- Cook broccoli and rice according to package directions.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
- Melt the American cheese into the celery and onions.
- Pour all the remaining ingredients into the skillet and heat through.
- Pour into a baking dish and top with the sharp cheddar cheese.
- Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
- Serve and enjoy!
Celery and Onion Saute.
Casserole Added to Baking Dish.
Broccoli Cheese Rice Casserole
- 20 Ounces Chopped Frozen Broccoli Florets
- 3 Cups Instant Rice
- 10.75 Ounces Condensed Cream of Mushroom Soup
- 10.75 Ounces Condensed Cream of Chicken Soup
- 1 1/4 Cups Water
- 6 Slices American Cheese
- 1 Cup Cheddar Cheese shredded
- 1 tbsp Butter
- 2 Stalks Celery chopped
- 1 whole Large Onion chopped
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cayenne Pepper
Cook broccoli and rice according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
Melt the American cheese into the celery and onions.
Pour all the remaining ingredients into the skillet and heat through.
Pour into a baking dish and top with the sharp cheddar cheese.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Serve and enjoy!