I love when a recipe can wear different hats. Having something that is both delicious and versatile means I can make it again and again, and utilize it in different ways.
Case in point? Today's recipe. If you're doing Meat Free Monday, this could easily be your main dish tonight. (See note below!) Or, if you are like me and are always on the lookout for new side dishes, this could totally rock that too! It would be SO tasty with anything you're grilling up this summer. Oh, if your kids turn their noses up at anything green...this has so much cheese, they might not even notice!
Broccoli and Cheese are such classic flavors and this really lets them shine! You might not think it is hearty enough to be the center of a meal, but I assure you, it is! I served it with some fruit and crunch bread on the side and we were plenty full. Plus, the leftovers made a great lunch for the hubby the next day.
If your recipe box is in need of some dishes that you can pull out for different reasons, and enjoy them any way you serve them, start with this!
Case in point? Today's recipe. If you're doing Meat Free Monday, this could easily be your main dish tonight. (See note below!) Or, if you are like me and are always on the lookout for new side dishes, this could totally rock that too! It would be SO tasty with anything you're grilling up this summer. Oh, if your kids turn their noses up at anything green...this has so much cheese, they might not even notice!
Broccoli and Cheese are such classic flavors and this really lets them shine! You might not think it is hearty enough to be the center of a meal, but I assure you, it is! I served it with some fruit and crunch bread on the side and we were plenty full. Plus, the leftovers made a great lunch for the hubby the next day.
If your recipe box is in need of some dishes that you can pull out for different reasons, and enjoy them any way you serve them, start with this!
Cheesy Broccoli & Rice Casserole
2 TBS butter
2 c. instant rice, uncooked
2 (12 oz.) bags frozen chopped broccoli, thawed
1 small yellow onion, finely chopped
2 celery ribs, finely chopped
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (16 oz.) jar cheese sauce
1/4 c. sour cream
3/4 c. milk
1/2 c. shredded sharp cheddar cheese
Salt and Pepper to taste
Preheat oven to 350. Grease a 9x13 baking dish and a piece of aluminum foil big enough to cover it. In a large skillet over medium heat, melt butter. Saute onion and celery until soft, about 5-7 minutes. Add broccoli and cook another 5 minutes. In a medium bowl whisk together cheese sauce, soups, milk and sour cream. Add rice. Stir to combine. Add mixture to skillet. Stir well. Season with salt and pepper. Transfer to baking dish. Cover. Bake for 30 minutes, until rice is tender. Uncover. Sprinkle with shredded cheese and extra pepper. Cook 10-15 additional minutes. Stir well before serving.*NOTE* If you want to make this 100% meat free, swap out the cream of chicken for cream of celery soup. I think it would be delicious!
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