When I listed thirteen of my favorite Thanksgiving foods last week, this broccoli and rice casserole was among them. I could eat it any time of the year, but since no one else in my family likes broccoli, I usually only prepare it when company is coming! I’ve tried it with both white and brown rice and think it’s great either way. It’s a simple and delicious comfort food that can be put together ahead of time, then refrigerated until you’re ready to bake it.
Cheesy Broccoli Bake
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (8 ounces) process cheese spread (Cheez Whiz)
3/4 cup uncooked instant rice
3 tablespoons seasoned bread crumbs
1 tablespoon butter, melted
In a bowl, combine broccoli, soup, cheese spread and rice. Transfer to a greased 1 1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over the top of the broccoli mixture. Cover and bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes.