Of course, I have to test some of these recipes too you know! What better time to try them than for our Family Recipes event! Laura of The Spiced Life and I have hosted the Family Recipes event for a few months now. We have invited Lynda of Lynda’s Recipe Box to be a co-host and she has gladly accepted! Lynda will be our host next month! Thanks and welcome Lynda! The deadline to submit for this month is November 30th, 2009. Many of you may have a family recipe you make for the holidays – if you do, please do submit! The information on who and how to submit can be found HERE. I hope to hear from many of you this month!
A couple evenings ago when I arrived home from work and after the toss up of whether to go to the store for some things and get dinner out or stay home and eat dinner in – we ended up staying home. I went to work on making a casserole. The paper that Nanny wrote this recipe on called it “Best Broccoli Casserole”. I remember, as a child, calling it Broccoli, Rice and Cheese Casserole. I’m not sure who the recipe originated from – but I remember my mother, my Aunt Marlene and Nanny making this recipe. I threw it together, baked it in the oven, warmed up some lean ham steaks to go with and served to myself and Grumpy. It has been a long, long time since I’ve had this casserole and it was really warming and comforting. I’m not sure if any of my cousin’s who do read this blog will remember this dish, but I remember my mom making it often! If you haven’t tried it you really should because kids love it and will gobble it right up! Good way to get their veggies!
Before I end this post I will share with you a photo from the weekend. This photo is going to be very special to me as it is a reminder of the weekend spent together with my aunts and the start of compiling our family recipe cookbook. We are hoping the next time my mom gets to join us also!
- Best Broccoli Casserole
- HoneyB's family recipe
- 1 cup water
- 1/2 teaspoon salt
- 1 cup instant rice
- 1/4 cup butter or margarine
- 1/4 cup onion (diced)
- 1/4 cup celery, chopped
- 1-10 3/4 oz condensed cream of mushroom soup, undiluted
- 1-10 3/4 oz condensed cream of celery soup, undiluted
- 1-10 oz package frozen chopped broccoli, thawed
- 3/4 cup diced processed American cheese (Velveeta)
- Bring water and salt to a boil. Add rice, remove from heat and let set for 5 minutes.
- Melt butter in skillet. Saute onion and celery until tender. In large mixing bowl combine rice, celery and onion with remaining ingredients. Pour into greased (I used cooking spray) 1-1/2 quart casserole. Bake at 350 for 1 hour. 6 servings.