"Rice" to the occassion

I decided to take Thanksgiving as another opportunity to cook through the alphabet. “R” provided me with several options, but I think the most fitting to bring to a potluck style meal was something that incorporated rice. This staple alone provides countless possibilities, from rice pilaf to risotto. I wanted something traditional so I made Broccoli, Rice, and Cheese Casserole.

I really like Paula Deen’s recipes, mainly because they are good and fattening! This recipe is a variation of Paula's and did not disappoint, as it came complete with butter and lots of cheese!

Ingredients

2 (10 ounce) packages of frozen, chopped broccoli

2 tablespoons of butter

1/2 cup of minced onion

1/4 cup of minced celery

1 can of condensed cream of mushroom soup

1 can of condensed cheddar cheese soup

1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional

1/4 teaspoon of garlic powder, optional

2 cups of cooked rice1 cup shredded Cheddar, Swiss cheese, Montery Jack cheese, or any combination, divided

Instructions
Preheat oven to 350 degrees. Butter a 9 x 9 inch baking dish. Place broccoli in a microwave safe bowl, add about 1 tablespoon of water, cover and microwave about 6 to 8 minutes. Drain and roughly chop, if needed. Can also parboil or steam broccoli just until barely fork tender but with a bit of bite, about 8 to 10 minutes.

Meanwhile, melt butter in a skillet and saute the onion and celery over medium heat until tender, about 5 minutes. Stir in the two cans of soup and mix until well blended; add the Cajun seasoning, garlic powder, rice and chopped broccoli. Stir gently until combined, taste andadjust seasonings. Turn out into the prepared baking dish. Sprinkle the top with 1/2 cup of the shredded cheese, cover with foil and bake at 350 degrees for 30 minutes. Remove the foil, sprinkle remaining cheese on top and return to the oven uncovered, for about 5 minutes or until cheese has melted.

I will say that when you buy the broccoli, try to get the florets and not the chunks because then you will end up with a bunch of ends. I will also say that although it doesn't say in the ingredients, I would add some salt and pepper to taste. I also doubled the recipe and it fit nicely in a 9X13 dish.

Happy Cooking!