I feel fortunate for being able to say that my list of nostalgic childhood comfort foods is a lengthy one; my life has had no shortage of delicious meals. I’ve been able to indulge in it all – from authentic pierogi to modest spur-of-the-moment elbow macaroni cooked in canned tomato soup base (judge me, I don’t care).
One of the poster comfort foods for my childhood is broccoli and cheese casserole; I have a few long-time friends who can vouch for this as they remember eating quite a bit of it when staying for dinner. My husband-to-be is not too fond of casseroles, but that will never stop me from whipping this up. I’ll just have to eat it all myself – such a travesty!
Cheddar is more commonly used in a recipe like this, but mozzarella adds a stretchyness that cannot be matched. I love both versions. Heck, if you’ve got both cheddar and mozza kickin’ around, use the two of them and all is right in the world.
This casserole is perfect for potlucks (despite that whole sharing thing), it makes a great side, or you can enjoy it as a meal. That’s what I typically do – I’ll gladly pass on everything else to have me two helpings of the brocc and ched cass.
Broccoli and Cheese Casserole
- 2 cans of Campbell’s mushroom soup
- 2 cup of Minute Rice
- 2 egg
- 2 tbsp heaping . of mayo
- 1/4 cup of milk
- 2 cups of grated cheese cheddar or mozzarella
- 1 tsp sea or kosher salt
- 4-6 broccoli heads depending on size
- 1 cup of bread crumbs
- 4 tbsp . of butter melted
- 4 tbsp . of Parmesan cheese optional
- Herbes de Provence optional
- MATERIAL NEEDED:
- Large baking dish 12.75" Width x 8" Depth x 3" Height is a good example for size needed
Preheat oven to 350 degrees F.
Steam the broccoli for approx. 8 mins. or until florets are soft and tender.
While the broccoli is steaming, prepare the rice mixture by combining the rice, egg, the contents of the cans of mushroom soup, the mayonnaise, the cheese, the salt, and the milk.
Stir the mixture until it is completely blended.
Once the broccoli is ready, toss it into the baking dish you'll be using. With a knife and fork, cut the florets into bite size pieces and ensure that the bottom of the pan is evenly covered.
Dump the rice mixture on top of the broccoli and spread it evenly.
In a small bowl, combine the butter and bread crumbs (you can add parmesan cheese and/or herbs to the bread crumb mix. This is optional, makes makes it oh so delicious!)
Once the buttered bread crumbs have a nice crumbly texture, evenly spread the bread crumbs on top of the casserole evenly.
Press down on the crumbs a bit, just so that they cook into the dish and don’t become a loose, crumbly mess.
Bake for approx. 40 mins. or until the breadcrumbs start to turn a nice golden brown colour.