Broccoli and Cheese Casserole

No one ever tried to promote broccoli and cheese casserole as a health food. I can personally confirm, though, that a steaming hot helping fresh out of the oven does wonders for morale. I made this during finals week this past semester, and it was even tastier than normal! Maybe it was just the pressure of exams, but either way, this broccoli and cheese casserole is high on deliciousness and low on nutrition! Shhh! Enjoy!

IMG_0788 (2)
(It’s a little difficult to get an attractive photo of broccoli and cheese casserole, but I did my best!)

Ingredients
3 cups cooked white rice
1/2 onion
2 large broccoli crowns
1 10 oz can condensed cream of chicken soup
3 tablespoons mayonnaise
1 cup of water
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Method
1. Dice the onion. Clean and separate the broccoli into stems and florets. Dice the stems and cut the florets into small pieces.

2. Sauté the onion and the broccoli stems until soft.
3. Add the broccoli florets and cook until they begin to soften.
4. Add the rice and mix well.
5. Add the cream of chicken soup, mayonnaise, and water. Stir until well combined and completely heated through.

6. Spread half of the mixture into a baking pan. Top with half the cheese. Spread the other half on top and top with the remaining cheese.
7. Bake at 350° F for 20 minutes.
8. Enjoy!

Serves 4 to 6

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Notes:
Adding mayonnaise might seem a little weird, but it makes the casserole rich and creamy.
People typically use cream of mushroom soup, but I don’t like the taste of it, so I use cream of chicken soup.
Layering the cheese prevents it from getting lost in the casserole like it would if it was just mixed in with everything else. This way, the cheese becomes melty throughout the casserole, and you’re still able to taste it after it’s been baked.

Print-Friendly Recipe
Broccoli and Cheese Casserole
by halite & piper

Ingredients
3 cups cooked white rice
1/2 onion
2 large broccoli crowns
1 10 oz can condensed cream of chicken soup
3 tablespoons mayonnaise
1 cup of water
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Method
1. Dice the onion. Dice the broccoli stems and cut the florets into small pieces.
2. Sauté the onion and the broccoli stems until soft.
3. Add the broccoli florets.
4. Add the rice.
5. Add the cream of chicken soup, mayonnaise, and water.
6. Spread half of the mixture into a baking pan. Top with half the cheese. Spread the other half on top and top with the remaining cheese.
7. Bake at 350° F for 20 minutes.
8. Enjoy!

Serves 4 to 6

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One Comment Add yours

  1. askagimp says:

    This looks awesome! I can’t wait to try it.

    Liked by 1 person

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