Mimi’s Broccoli-Cheese Casserole

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Mimi's Broccoli-Cheese Casserole
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Rating: 5
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Creamy, cheesy, broccoli deliciousness (with a gluten-free option) that keeps the family coming home for Thanksgiving.
Mimi's Broccoli-Cheese Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Creamy, cheesy, broccoli deliciousness (with a gluten-free option) that keeps the family coming home for Thanksgiving.
Servings Prep Time Cook Time Passive Time
24people 45-60minutes 35-45minutes 35-45minutes
Servings Prep Time
24people 45-60minutes
Cook Time Passive Time
35-45minutes 35-45minutes
Ingredients
Servings: people
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Ingredients
Servings: people
Units:
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Print Recipe
Instructions
  1. To make rice: Boil 2 C water. In 3.5 qt. Pyrex, place 1 C rice, 1 tsp salt, and 1 T butter. Add boiling water. Cover. Cook on defrost 17 minutes. x2 (Double: repeat rice preparation.)
  2. Prep veggies & saute: 2 C celery, chopped and 2 C onion, chopped; In saute pan or skillet, melt 1/4 C butter. Add celery and onion. Saute until transparent, but not wilted.
  3. Cook 2,10 oz. packages of frozen broccoli (according to directions on back). Drain.
  4. Make broccoli-cheese mixture: In Dutch oven or deep saute pan over medium-low heat, add 2 cans Cream of Mushroom soup, cooked, chopped broccoli, and sauteed veggies. Stir together well. 
  5. Add half of the cooked rice. Mix well.
  6. Add 2 large jars of Cheez Whiz (use 1 3/4 of the cheese). Mix well.
  7. Add the remaining half of the cooked rice. Stir well.
  8. Spray tall casserole dish with cooking spray. Add broccoli-cheese mixture. Bake at 350 degrees for 35-45 minutes until bubby. Delicious.
Recipe Notes

This recipe with instructions follows my Mom's (Mimi's) original recipe and how-to instructions.

Confession: I edit and tweak some parts of this recipe.

What do I do differently?

Rice--I use long grain brown rice instead of white Comet rice. I always cook my rice in chicken broth instead of water. I use the same proportions and my mom (1 C rice to 2 C water/broth). I follow Mama's directions re: order for mixing in the ingredients, so they will be evenly distributed and not clumpy.

Broccoli--I've used chopped, frozen boxed. I've used chopped, fresh steamed. As long as you cook (but not kill) the broccoli and remember to drain it, your recipe should turn out just dandy.

Cheese--I've used Cheez Whiz. I've used Velveeta. I wish I knew of a less processed version of cheesy deliciousness for this recipe, but have not found one. Let me know if you have a recommendation!

Cream of Mushroom soup--I'm trying to move away from overprocessed, additive- and preservative-rich, conventional canned goods as much as possible. Plus, some of our family members eat gluten-free and I needed an alternative. So . . . I searched for a recipe on Allrecipes.com and found this one by Karena: Cream of Mushroom Soup I.

My tweak: I substituted gluten-free flour for all-purpose flour. I was happy with the overall taste. Of course this added extra work (love) and time to my Thanksgiving cooking production. BUT I was able to make gluten-free Broccoli-Cheese Casserole for my family. As if that wasn't reward enough, I had plenty of extra soup to freeze and use at a later date. As a bonus, I thought the homemade soup added more depth, enhancing the already yumminess of this (Moore) classic Thanksgiving dish.

Delicious reheated again and again. Good till the last bite (and hopefully not too soon!).

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