Friday, November 1, 2013

Broccoli Corn Bake!

 
 

It's that time of year when we start to think about holiday dinners, with all of the trimmings, which in the South, includes about a gazillion side dishes.   I sometimes think we actually put more time and energy into our sides dishes for these huge meals than anything else.  I enjoy all of the veggies and casseroles just as much as the main courses and desserts...most of the time!   There will usually be either a broccoli casserole or a squash casserole at any southern holiday meal or at our meal, probably both!

 This one is a recipe my mother came up with by combining several broccoli casserole recipes and it is so good!  It can also be prepared ahead of time, like a day or two ahead and then baked just before your meal.  I love things I can do ahead when I am cooking for a crowd so that the day of is not so crazy!  Here is what you will need for this casserole:
 
2  (10 oz.) pkgs, frozen chopped broccoli, thawed and drained (can use an equivalent amount of fresh broccoli, steamed and chopped)
1 small onion, diced
1/2 cup celery, diced
1 cup of corn niblets (frozen or canned)
1  1/2 cups instant rice, uncooked
1 cup milk
1  (10.5 oz.) can cream of mushroom soup
8 oz. Velveeta cheese
1/2 cup butter ( 1 stick)
1/2 tsp. black pepper
 
Topping
1 tube Ritz crackers, crushed
4 Tbs. butter, melted (1/2 stick)
 
Combine the broccoli, onion, celery, corn, and rice in a mixing bowl.  In another bowl combine the 1/2 cup butter, mushroom soup, milk and cubed Velveeta cheese.  Microwave until the cheese has melted, about 2-3 minutes and stir until smooth.    Pour over the broccoli mixture and mix until combined.   Pour into a 2 quart casserole dish that has been sprayed with nonstick spray.  
 
Combine the crushed Ritz crackers and butter and sprinkle evenly over the top.    Place in a 325 degree oven for 50 -55 minutes.  It will be just starting to brown. 
 

 

10 comments:

  1. Is the rice cooked or uncooked before baking?

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    Replies
    1. Not as long as you use instant rice.

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  2. Do you cook the rice first?

    ReplyDelete
    Replies
    1. No, but you have to use instant rice.

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  3. which onion is best with this dish ...white ,yellow or green? and thank you

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  4. the recipe says uncooked, anonymous .

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  5. I never use instant rice. I use Uncle Ben's Whole grain rice. Is it possible to use this kind?

    ReplyDelete
    Replies
    1. You could use quick cooking instead of instant. If you use regular long grain rice, you would need to cook it about half way through before adding it to this recipe and reduce the milk to about 1/2 cup, since the rice won't be taking up the liquid as much.

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