Casserole #17 - Lemonchick's Broccoli Rice Casserole

 The Year of Casseroles

Casserole #17 - Lemonchick's Broccoli Rice Casserole

    I made up this recipe myself, and I hope you like it. It is simple and I thought pretty tasty. I used a 1 1/2 quart casserole dish. You may want to use a 2 quart dish, as the 1 1/2 quart dish was really, full. I give a 30-45 minute window for cooking time; you'll want to keep an eye on the casserole. You want it golden brown on top, not burned!

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 - 3/4 cup chicken broth

1 cup Stove Top stuffing mix, crushed or bread crumbs

salt to taste

pepper to taste

1 1/2 cups shredded cheddar or Monterrey Jack cheese

2 cups cooked white rice

12 oz frozen broccoli, cooked

chili pepper flakes, optional

Directions:

Pre-heat oven to 350 degrees. Cook broccoli. Combine rice, broccoli, chicken broth and soups in a large mixing bowl. Stir in seasoning, followed by 1 cup of the shredded cheese. Spray your casserole dish with cooking spray and pour the broccoli and rice mixture into dish. Top casserole with remaining half cup of cheese. Sprinkle with bread crumbs/crushed stuffing mix. Bake for 30-45 minutes. Remove from oven and cool slightly before serving. Serve with baked chicken or pork. 

Lemonchick's Broccoli Rice Casserole

Lemonchick's Broccoli Rice Casserole

Lemonchick's Broccoli Rice Casserole

Casserole #8 - Broccoli Supreme

 The Year of Casseroles

Casserole #8 - Broccoli Supreme

    I love community cookbooks in which individuals in a community, club or church group submit recipes. This recipe is from the 2009 Richardson Citizen Fire Academy Alumni Association cookbook. This is my favorite casserole so far in this Year of Casseroles!! This casserole could be made with cream of celery soup, not cream of chicken if you want a totally vegetarian casserole. Use vegan cream, cream soup and stuffing mix for a vegan casserole. Alternatively, this could also become a main dish, with the addition of chicken breast. The original recipe says you can substitute  zucchini or asparagus in lieu of broccoli. 

Ingredients:

1 1/4 lbs fresh broccoli or a 10oz package of frozen chopped broccoli

1 can cream of chicken soup

1 tbsp flour

1/2 cup sour cream

1/3 cup diced onion

1/4 cup grated carrot

1/8 tsp pepper

3/4 cup herb seasoned stuffing mix (or use plain stuffing mix and add 1 tsp Italian seasoning)

2 tbsp butter, melted

Directions:

Pre-heat oven to 350 degrees. If using fresh broccoli, cut broccoli into 1-inch or so sized florets. Cook 5 to 8 minutes in boiling water. If using frozen broccoli, cook according to directions. In a mixing bowl, mix together soup and flour. Add sour cream, carrot, onion and pepper. Stir until combined. Drain broccoli completely and add to the soup mixture. Stir completely and pour into a greased 2-quart casserole.  In a small bowl, mix stuffing and melted butter (adding the Italian seasoning if using plain stuffing mix). Sprinkle around the edge of the casserole dish. Bake for 30 to 35 minutes. Remove from the oven and cools slightly before serving. Serve with rolls and salad alongside chicken, pork or steak. 

Broccoli Supreme

Broccoli Supreme

Casserole #7 - Hurry-Up Broccoli Casserole

The Year of Casseroles

Casserole #7 - Hurry-Up Broccoli Casserole

 I'll start off by saying that for a little twist, I used a combination of cauliflower and broccoli. You could also make this with a different vegetable mixture, with chunks of chicken added in, or with a bread crumb topping. This recipe is in from The County Fair Cookbook, published in 1994. My modifications are in Italics. 

Ingredients:

20 oz (2 10oz packages) frozen cup-up broccoli, thawed (I used a cauliflower/broccoli mix)

8 oz cottage cheese

6 oz (1 1/2 cups) Cheddar (or Monterrey Jack), grated

3 eggs, lightly beaten

3 tbsp flour

1 tsp salt

1 tsp dry mustard

1/4 tsp pepper

1 tsp spicy seasoning (optional)

1 chicken breast, cut into chunks and cooked (optional)

Optional - Bread Crumb Topping:

  3 tbsp melted butter or olive oil

  1 cup bread crumbs (Seasoned or add your favorite seasoning to crumbs)

Bread Crumb Topping Directions: Stir together oil/melted butter and bread crumbs until thoroughly combined. Sprinkle over top of casserole before baking.

Directions:

Preheat oven to 350 degrees. Grease 8x8 square baking dish or equivalent casserole. Mix all ingredients, until combined. Do not over mix. Spoon mixture into greased dish/casserole. Top with bread crumb mixture if using. Bake for 30 minutes or until bubbling and browned on top. Sprinkle with spicy or other seasoning if desired. Serves six. 

Hurry-Up Broccoli Casserole