Recipe Rave Review: Broccoli, Cheese, and Rice Casserole
Oh boy. If you are a broccoli and cheese lover (like I am) and need a quick, SUPER easy recipe to make the TH one happy dude, then this Cooking Light recipe is SO for you!
I was first introduced to this delightful dish in college by a dear friend and roommate Pearce. She was quite the chef and when this TW was not so thriving, surviving on a diet comprised of PB&J, Mac & Cheese and alcohol, I NEVER turned down her offer for a bit of her amazing nightly meal. Pearce not only loved to cook, but loved to share... so I was happy to help her out enjoy an amazing home cooked meal.
This recipe was one she took from Cooking Light. The ingredients are easy to find, store and use at a moments notice. This casserole is not only great for a family dinner, but also as a potluck sharer or meals on wheels donater. It is a total crowd pleaser and low in fat and calories too!
"Thriving" Ingredients (personal touches that differ a bit from the recipe listed here):
- 1 cup uncooked instant brown rice
- 1/2 cup chopped and grilled onion
- 1/4 cup organic fat free milk
- 4 oz lowest fat Velveeta you can find
- 2 tbs butter or margarine
- 2 (10-oz) servings of frozen broccoli, thawed
- 1 (10 3/4 oz) cup of low sodium, low fat mushroom soup
Combine all ingredients into a bowl, throw into a 2 quart dish (or vintage Pyrex if you are me) and bake for 45 minutes at 350 degrees.
If you are a carnivore and need an added kick, throw on some chicken and enjoy. But if you can get away with the vegetarian version... you won't be disappointed!!
Now isn't that just the most baked, smeared and cheesy broccoli goodness you've ever seen?!