Broccoli and Rice Casserole

Name: Broccoli and Rice Casserole
Yield: makes 6 to 8 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish, or as desired; 3 cups broccoli florets or 1 10-ounce package frozen, chopped broccoli; 1 cup uncooked long grain white rice; 1 10.5-ounce can cream of mushroom soup; 1 cup chopped celery; 1/4 cup chopped onion

December 9, 2011

This side dish is as easy to put together as it is tasty; my mom made it for us at least once a week. It packs lots of nutrition and flavor into a single dish, it is a very successful way to get kids to eat broccoli, and it is great to eat with so many things. Try it with Tilapia with Citrus-Garlic Sauce (page 74), Lemon Fried Chicken (page 80), or Meat Loaf (page 115). Any amount of butter works here. I tend to use a lot, but feel free to use less.

Recipe notes

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