As I have written in previous columns, our kids will try almost anything that I would make for meals. I always grew cauliflower and broccoli in the garden and they liked them both; raw with a dip or cooked. The broccoli rice casserole is one that I make for holidays and other times just to dress up a meal. It is a favorite dish by all of them. The recipe has Cheez Whiz as an ingredient, but I seldom purchase it and I substitute about a cup of diced Velveeta that is melted; it works out fine. You may find some recipes that use minute rice, but I always cook regular long grain rice or brown rice. I use the microwave to saute the onions and celery in a 2 quart casserole and cook the broccoli in the package to save on dish clean up. If you are using fresh broccoli, you will need about 2 cups after it is cooked.

Broccoli Rice Casserole

2 Cups cooked rice

1/2 Cup diced celery

1/2 Cup diced onion

2 Tablespoons butter or margarine

1/2 Cup milk

1 10 Ounce package frozen broccoli, cooked and drained

1 Can cream of chicken or cream of mushroom soup

1 Small jar of Cheez Whiz

Saute onions and celery in butter in the microwave; add cooked rice, broccoli, soup, milk and melted cheese. Stir well to mix all together and bake in 2 quart casserole at 350 degrees for 30-40 minutes until bubbly.

Questions or comments:

marlisz@aol.com