Now I like broccoli, rice, and especially cheese as much as the next person, but I can’t say I particularly love them all mixed together. However, this rice and broccoli casserole was not a bad way to mix them. This particular casserole was introduced to Marguerite by an elementary school colleague, Sylvia Camp.
Here is what Marguerite’s cookbook had to say:
As you can see, this rice and broccoli casserole is another extremely simple recipe which includes quite a few of the same ingredients that a lot of Marguerite’s recipes employed. Casseroles were a staple of hers. This must have made making any number of different recipes easy depending on what she had on hand. Mixing all these “cream of” soups together went a little better for us than it did for our Chicken and Broccoli Casserole.
Like I mentioned earlier, I am not a huge fan of casseroles. This one was just okay, in my opinion. Aaron also enjoys carbs and cheese, and at times only wishes to tolerate vegetables. He had this rice and broccoli casserole along with our protein of choice for a few meals, but he didn’t necessarily feel the urge to go up for seconds. For two people who, outside of Marguerite’s meals, were used to having a pile of vegetables next to a pile of starch, this was a clever change of pace. Aaron found some value in a casserole as a different way to prepare these accompanying food groups, and will likely want to try this again with some improvements.
- 2 packages broccoli cook as directed
- 1 cup rice cook as directed
- 1/2 cup chopped onion
- 1 cup cream of mushroom soup
- 1 cup cream of celery soup
- 1 cup cheddar cheese soup
- Butter the bottom of a casserole dish.
- Put cooked rice in casserole dish.
- Sauté onions in butter until light brown.
- Mix the onions with the cooked and drained broccoli and the three different soups.
- Pour the mixture on top of the rice.
- Bake at 350 degrees for 20 minutes.
