Recipe - Cheesy Broccoli Rice Casserole

This is a recipe that my mom got at some point down the line and something that she made when I was growing up. It’s best served with a cut of beef–we always had it with flank steak or (last night’s pairing) filet mignon with a glass of red wine.

Ingredients

• 1 1/2 cups Onion, chopped
• 1 1/2 cups Celery, chopped
• 2 tablespoons Shortening (you can use butter or olive oil, I stick to tradition though!)
• 1 cup Minute Rice, uncooked (this may need tweaking, I thought it could have used more rice last night, but probably no more than 1 1/4 cups)
• 10 ounces Chopped Broccoli, frozen
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 1 jar (8 ounces) Cheese Whiz

Process

1. Saute the onion and celery in the shortening.
2. Cook rice per box directions (it should be a 1:1 of water to rice).
3. Steam broccoli.
4. Mix everything together (I just folded all the ingredients together in the skillet I sauteed in and tossed it in the oven–make sure your skillet is oven safe!).
5. Bake at 375 20-30 minutes or until bubbly around the edges.

From the Kitchen of Linda Blake

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