Community Cookbook Throwback Thursday–“Broccoli with Rice” (aka Broccoli. Cheese and Rice Casserole

To kick off the first installment of CCTT, I decided to play it fairly safe and select a recipe I was reasonably sure everyone in this house would eat. (For info about my CCTT project, read here).

This recipe comes from Cotton Country, which was published by The Junior League of Monroe, Louisiana in 1972. The book includes over 1000 recipes, and this particular recipe was submitted by Mrs. Armand E. Breard.

I made this following the directions exactly, and both the husband and the Heathens liked it. You really never can go wrong with a good broccoli rice casserole, and this version is a tasty, basic recipe that is also quick and easy to throw together.

**For CCTT, I will post the recipe exactly as written in the cookbook, but provide my notes and interpretations at the end.**

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Broccoli with Rice

Servings 0

Notes

Ingredients

• 1 stick butter
• 1 onion, chopped
• 1 rib celery, chopped
• 1 package frozen chopped broccoli
• 1 can cream of chicken soup
• 1 cup grated cheese or one small jar Cheese Whiz
• 1-1/2 cups cooked rice
• Tabasco
• salt and pepper to taste
• bread crumbs

Procedure

In a large skillet, sauté the onions and celery in butter until the vegetables are clear. Cook broccoli according to package directions; drain well. Mix broccoli with soup and cheese; add celery and onions. Stir in rice; season and mix well. Put into a greased casserole and top with bread crumbs. Bake at 350 degrees for 45 minutes. This cam be mixed ahead and frozen.

My Notes

• I used a package of steam-in-the-bag frozen broccoli and I think it was about 10 or 12 ounces
• You can easily substitute cream of celery in this
• I used Cheese Whiz, and I think a small jar is about 8 ounces. If you can’t find a small jar, just use half of the 15-ounce jar. If you go with grated cheese, NEVER use pre-shredded cheese in casseroles and sauces. The anti-caking agent they put on pre-shredded cheese to prevent sticking also prevents it from melting evenly and you won’t get the best result in any recipe.
• I only added a couple of dashes of Tabasco to keep the Heathens from fussing too much.
• I’d say I probably added 3/4 tsp. salt and 1/2 tsp. of pepper for the seasoning, but just play it by ear.
• When she says “clear” in reference to the veggies, she just means translucent/softened.
• You can use seasoned breadcrumbs for this or plain.
• Usually, the term “casserole” means a 9×13 dish, but when I added the mixture, it ended up being a pretty thin layer in the pan. Next time, I will use a smaller dish or double the recipe.
• This would be a great potluck dish or side for a big gathering.
• You could turn this into a full meal by adding cooked chicken, but I would consider increasing the sauce by half to accommodate the chicken.