Here it is! As promised, here is the recipe for Granny’s Broccoli and Cheese Rice Casserole. It is creamy. It is delicious. And it is definitely not something I would normally make.
(Here is my updated, cleaned up version of Broccoli Cheese Rice Casserole!)
After I recieved the recipe from Granny, I found myself wondering around the grocery store looking for a jar of Cheese Whiz, or however you spell it. I couldn’t find it, didn’t know what it looked like or where it would be. My first attempt led me to the cracker aisle staring at a bottle of spray can cheese thinking, now this can’t be right. Then that led me to my second thought which was, ok well what is Cheese Whiz? A condiment? It’s not in the condiment aisle. I found it on a shelf with Velveeta cheese.
Now, I’m not recommending you make this casserole on the reg, but I think every once in a while… like once a year, is ok. I’ve grown up eating this every year around the holidays and I turned out just fine. I got a ton of compliments on it at Friendsgiving, and will probably make it again. Although, I kind of thought of redoing the recipe and making it with fresher ingredients. You know, kind of like how Paula Deen’s son remakes a lot of her recipes.
Ok, now we are off to the recipe! I actually snapped these pictures right before my family ate Thanksgiving dinner. The Broccoli and Cheese Rice Casserole was disappering fast!
1 cup of rice
1 white onion- chopped
2 ribs of celery- chopped
1 stick of butter
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
10 oz of frozen broccoli
1 small jar of Cheese Whiz
3 cloves of garlic- minced
1. Preheat oven to 350 degrees and cook rice according to package. While the rice is cooking, mince and chop the fresh ingredients. Spray baking pan with non-stick spray.
2. Saute garlic, celery and onion with butter. Once vegetables are tender, add in frozen broccoli, soups and Cheese Whiz. Combine together until bubbling.
NOTE: I did this in a large stock pot. A large skillet with high sides would work too.
3. Smooth cooked rice into bottom of baking pan. Pour cheesy mixture over top.
4. Bake for 15 minutes, or until bubbly.
Load up those plates and enjoy!
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