Did you ever have broccoli, cheese and rice casserole at your family Thanksgiving? My Nana made it nearly every year – it was a favorite of most everyone’s but when she passed away in 1999, it was forgotten. Until this year. Sometime around October I began trying to find a recipe – her recipe – the one we all loved. I couldn’t find it until I casually mentioned to my mom who said she thought it was written in a cookbook of hers – and thank goodness she was right! It was fun to see my Nana’s handwriting and although it doesn’t photograph well, it was delicious. I made it before Thanksgiving to make sure it WAS the correct recipe and to try out a set of bowls that Le Creuset sent me to review. Let’s review the bowls first and then on to the recipe.
Le Creuset sent me the bowls in October asking that I review their usability – so I got the bowls for free but I’m pretty sure y’all are smart enough to know that. I thought about how to use these bowls – which are a part of Le Creuset’s Black & White Collection – for a while and decided that I would use them to make the casserole because if it could dress up Southern Broccoli and cheese casserole, then it could dress up any table – and it did!
Broccoli, Cheese and Rice Casserole
2 Bunches of fresh broccoli with heads cut off and those heads steamed until tender
3 Cups Instant Rice
1 (10.75 oz) Can of Cream of Celery Soup
1 (10.75 oz) Can of Cream of Chicken Soup
1 ¼ Cups water
1 (16 oz) package of Velveeta
1 Tablespoon Butter
1 Small Onion, chopped
Salt and Pepper to taste
Steam the broccoli until tender
Cook the rice as package directions show
In a pan, mix and heat up the 2 cans of soup and the water
Melt the butter in a pan and cook the onion until tender
Cut up the Velveeta into cubes
Mix everything into the big Le Creuset bowl or put in a 9×13 Pyrex dish.
Bake in a preheated 350F oven for 45 minutes. Take it out and let it sit for about 15 minutes and then serve!
Happy Thanksgiving~! See you next week!