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Hi! I am Betty. Welcome to Betty’s Kitchen! We’re going to be doing a Cheesy Broccoli-Rice Casserole. This recipe came to me from one of my sisters-in-law. She’s a great cook and it’s a wonderful recipe. It makes a lot, so if you want to use it for Holidays or for potluck dinners, it’s a great thing. Also, it tastes so good; you’ll want to use it just for everyday.
We’ll start by doing our broccoli. What I have here is a package of frozen chopped broccoli. Now, this is a one pound package. It’s frozen. I really don’t need more than half of that. So, if you find 8 oz. box of frozen chopped broccoli; that would be enough to buy but if you get the 16 oz. container like this, just use half of it. You pour it into about an inch of rapidly boiling water.
Over here, I have some water that is just coming to a boil. It is two cups of water. What I plant to do with it is to use minute rice. That is rice that has been treated in such a form that it will cook very quickly. I have two cups measured out. To go with those two cups of minute rice, I need two cups of water and I need the water to be rapidly boiling; it’s almost getting there. As soon as that boils, I am going to be putting my two cups of rice in there. Covering it with a lid and then, I can just turn it off and forget about it. In five minutes, it will be plumped up and done.
So, I think it’s about ready. I am going to go ahead and pour the rice in. I didn’t have a spoon over here, so I just kind of shake that until it looks good. Put the lid on it. I am going to turn it off and that will cook on its own. So, give it a minute to get these two cooked and then we’ll be back with this wonderful casserole together.
My broccoli and rice are done. You could see that I’ve already poured off the water. I have poured the broccoli through a colander in a sink and I’ve saved the broccoli in a drained form. So, we’ll be using that and just come in. I want to let it sit here for a while. The rice has set for five minutes, in that way, that was three minutes on the cooking of the broccoli. You just flap it with a fork and it’s nice and done.
So again, we’re just going to let this sit and prepare the rest of the casserole. Those are ready. I am going to begin with this casserole by using two well beaten eggs. So, I’ve already put those in a very large mixing bowl. As I’ve said, this makes a large casserole, so you don’t want to start with a little bowl and then run out of space as you’re trying to mix up your ingredients.
I have some skim milk next and what I have is 2/3 of a cup. So, just add that in with your beaten egg. Next is cream of chicken soup. This is just a standard size can; condensed soup, 10.75 oz. I have to pick the kind that is 98% fat-free. You can find various kinds, so whatever you like. What I need is that. I am going to borrow my spoon of the milk here and get this removed from the container and into my blend.
Next item—and I don’t have to be in this order necessarily; it’s oil. I’ve chosen canola oil. You could rather use another type like peanut oil, raisin oil, anything. It just needs to be oil that you put in as ½ cup. So, let’s remove the oil.
Next, I have one medium onion which has been chopped and you can see it’s been done in kitchen chopper because it’s still in there. So, let me get that out. That was just one medium onion, finely chopped. You don’t want big, coarse pieces in this casserole; not of onion at least.
Now, I have another ingredient coming over, a few more ingredients coming up but I think I will start blending this and getting the broccoli and the rice incorporated into this. So, let’s just stir this around. Remember, those are hot right now. It’s preferable that you cool them down but if you’re kind of trying to get this together, then you may proceed; just try not to cook the egg as you’re adding the hot rice and the hot broccoli but if you have plenty of time during the day as you’re making this, just get those two things prepared ahead of time. Let them sit at room temperature and they will cool down to the point where they won’t be a problem at all.
So, let’s grab our broccoli and just put that in and stir quickly so that the egg will be heated on all parts, not just in one spot. I don’t want to come up with just cooked eggs. Get rid of that. And then, our rice, put that in. It should’ve absorbed all of its water. It might be a little watery at this point but it will be absorbed as it bakes in the oven.
So, you see how this is growing into a very large casserole. Those yellow chunks are not cooked egg. They are chunks of the chicken soup. So, I just need to mash a little bit to get those blended in and this is working great. It’s going to be pretty when it’s finished. That green of the broccoli, you want to cook it just for three minutes so that it’s sort of tender crisp because it’s going to bake in the oven, that it will maintain that nice, green look. It’s very pretty in this casserole. That’s somewhat blended; you could keep working on that but this will be fine since it’s going to be baked in the oven.
Now, I have one pound of shredded sharp cheddar cheese; that’s the same as four cups. That’s a lot of cheese but this is a cheesy casserole. It is a large casserole, so it takes all four cups. Now you see why I needed a big bowl. I am going to need a big baking dish. So, I’ve got a 13×9×2 dish which I’ve already sprayed with cooking oil. Actually, I used canola oil to spray that and it’s in there ready and waiting for this. So, I just need to do a little more stirring and I’ve got a little bit of spices that I am going to add in.
I save it for last, it is to taste. I don’t actually taste of it but you have an idea of how much you or your family would like. So, we’re going to salt, pepper and we’ll use garlic salt as well. So that’s pretty well mixed, not quite done. Let me grab my salt and just give a good shake over the top because I’ll be blending a little bit more and then the pepper, just a little bit. You can either leave that out if you don’t want to see black specks in there. It’s not essential but I do have garlic salt and to taste, this comes out heavier, so don’t put too much of that in. Now, stirring a little bit more. The main idea here is to get that cheese spread out evenly. We don’t want a big clump of cheese in one spot.
And now, we’re ready to pour it into our casserole dish. Spread this out. I have an oven that is preheated to 325° and I am expecting that it’s going to take this one hour and a half. Now, we’ll check the time. I’ll set a timer and I’ll know exactly how long it has taken. Put this in the oven at 325° and I’ll be back in about one and one-half hour.
It’s been only an hour but I’ve been checking and this is ready to come out. We can leave it longer but I like it when it’s nice and juicy. I don’t like it dried out. So, I am going to go ahead and take it out of the oven at one hour but it would not hurt if it stayed longer. It just probably doesn’t need the full hour and one-half.
To let you see the texture of it, if I just dip it to this, it’s nice and crunchy but not burned or anything like that on the edge but you can see that nice brownness. It’s just a lovely casserole.