Broccoli and Rice Casserole

I don't usually make comments on my recipes since this blog is pretty much for me and I know what I think about my recipes. But for those few who may, use these recipes, please, please, please try this one. It is creamy and rich without being heavy. From the first bite I knew this recipe would become a favorite, and the more I ate of it the more I was sure. I got the recipe from Mel's Kitchen Cafe, and adapted it very slightly. I did less broccoli than it calls for, since neither Ry nor I are big fans but I wanted the nutrition. I also cut the pieces smaller, and added chicken I salted, peppered and cooked on the stove in a little olive oil. It was a delicious meal and I am so excited to make it again.


2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.

Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Chicken and Rice Casserole

2 cups cooked rice
2 cups shredded monterey jack cheese
1 1/2 cups cooked, chopped chicken*
1 can (12 oz) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbsp butter or margarine
1 Tbsp diced jalapenos

Preheat oven to 350 degrees.  Lightly grease a casserole dish.  Combine all ingredients into bowl and stir well.  Pour into prepared casserole dish and spread evenly.  Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean.

*For some more flavor I marinated the chicken in a Southwest marinade.  I cubed the chicken into approximately 1 inch pieces then marinated for several hours.  Brown the chicken in just a little olive oil.  Chop with food chopper and it's ready to go.  The marinade adds a nice kick to the overall flavor of the casserole.

Father's Day Breakfast Casserole

I asked my husband what he wanted for his Father's Day breakfast and this casserole was his request. There are so many possibilities for fillings, so have fun and make it your own.

24 oz. shredded potatoes
1/3 cup butter or marg.
2 cups diced ham
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
4 eggs
1 cup half and half
1/2 tsp salt

Press potatoes into 9x13 baking pan and pour butter over top. Bake at 425 degrees for 25 min. Layer ham and cheese on top of potatoes. Mix eggs, half and half, and salt and pour over top. Cook for 30-40 min. at 350 degrees. This can be cooked the night before and put in refrigerator and warmed at 350 degrees for 15-20 min.

I use a spicy sausage instead of ham and use a variety of veggies, such as zucchini, red and green peppers, green onions. Yummy!