Seems like “retro week” here on Salad in a Jar. In addition to Ice Cream Balls with Hot Fudge Sauce for dessert, we need a vegetable side dish for Easter dinner. This is one of my oldest son’s favorite dishes so this recipe is for my lovely-both-inside-and-out daughter-in-law if she chooses to accept the task. My son will be excited to see it on the buffet…and I think you will be pleased with it too, especially if you are a broccoli fan. I’m guessing many people go for it judging from its frequent appearance at potlucks in these parts.
You may be familiar with the version using cream of mushroom, celery or chicken soup. Some call for Cheese Whiz too. Yikes! Not my style–although I’m not averse to keeping a few cans of soup in the pantry for emergencies. I wanted a recipe that was fresh all the way. By making the sauce from scratch, I could control the fat and salt content. (Don’t worry–it’s not hard.)
A few sidenotes:
1. If you are feeding reluctant broccoli eaters, chop the broccoli finely. Personally, I like bigger pieces for textural interest.
2. Add milk or cream a tablespoon at a time to broccoli-rice mixture if it seems too thick before you bake it.
3. Any kind of rice will work. Jasmine is my favorite.
Besides cleaning and chopping the broccoli (you can substitute frozen–cooked and drained), the sauce is the most labor-intensive step. I make sauces in my microwave so I don’t have to worry about burning or sticking. But for those of you who would rather stand over a hot stove, I’ve included instructions both ways.
In regards to the microwave, I want your opinion. I know many chefs and restaurants are negative about them but I personally think they are a modern miracle for the home cook WHEN USED CORRECTLY AND CAREFULLY. In fact, I have two of them in my kitchen. They are one of my skinny secrets because they help make healthy eating convenient–a very important principle for me.
Am I the only person who feels that way? Please tell me in the comments.
How do you normally use your microwave oven? Do you use it to store pots and pans, reheat your coffee, or dry the cat? (just kidding)
Do you care about seeing cooking directions adapted for the microwave?
Layered Broccoli-Rice Casserole
INGREDIENTS:
4 cups (10 ounces) fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
Juice of 1/2 lemon
1/4 cup chopped onions
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
3/4 cup minced mushrooms
1 tablespoon flour
12-ounce can 2% or regular evaporated milk
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups shredded Cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available)
1 1/4 cup cooked rice
DIRECTIONS:
First: Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Before and after cooking
Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt.
[Microwave directions] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
Making sauce in microwave. Last picture compared to making in a skillet
Third: Combine broccoli, rice, and cheese sauce. Turn into 1 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees F until bubbly.
{ 16 comments… read them below or add one }
A great dish and a great post! I love broccoli, although I’ve never had the cheesey-broccoli Campbell’s soup.
This looks like a terrific side dish (and not just for Easter). I need to try some rice milk – that will be a first! My microwave is a beast – it has 2 oven racks and a myriad of cooking buttons. I heat water for espresso, melt chocolate (on low – otherwise I burn it), warm potatoes, defrost frozen egg whites, defrost chicken (and a pair of icy gloves once). I’ve never actually cooked a dinner (per se) in it though…. I need t look at the manual. Oh – it makes GREAT pastry cream!
This looks fabulous! I’m definitely gonna give this a try soon.
Very nice ! Always nice to leave out the ‘processed’ – makes things taste so much better
This looks and sounds great. I detest those cream soup recipes and have been searching for a suitable alternative. Thanks for posting this.
I really like the idea of not used canned soup- it’s always sad (and gross) to see soup come out in a glop. Also I definately use the microwave to cook because I live in a dorm at school and the only time I have access to a stove/oven is at home!
This looks good, I’ll have to try it – it looks like something Allen would really enjoy. For some reason, I prefer cooking on the stove rather than in the microwave, although I should probably try more microwave cooking. I do cook sweet potatoes in the microwave, and last week cooked potatoes in the microwave for potato salad. I also make tapioca pudding in the microwave. Other than that, I generally use it for reheating food.
Broccoli is my favorite vegetable – so I’m looking forward to trying this, without the gloppy and heavy-sodium canned soup!
I’ve never practiced using my microwave to actually cook most foods, so I don’t have a lot of confidence. I do love it for steaming veggies, melting chocolate & butter, heating leftovers, etc. I enjoy seeing instructions for using the microwave and the bread machine. Both are very under-used in my kitchen.
Could you make this ahead? I too am having Easter dinner after church – will be cooking the potatoes when i get home – thought I could have this made up and cook at the same time. How well do you think it would hold up in the fridge over night? Or is it quick enough to make when we get home using the microwave instructions?
You can make this ahead then refrigerate or freeze. Wrap well. Just be careful not to overcook the broccoli in the beginning.
I like the idea of using the microwave for as much as possible, but it’s definitely not a method of cooking that I would first think to use. I’m learning from you though, and trying to incorporate more microwave use into my meal prep.
Having not utilized the microwave for anything other than reheating leftovers until I began frequenting your site, I don’t have much cookware well suited for microwave use (Love your glass batter bowl with lid, I need to find one of those).
For example, I’ve started making your greek yogurt at least twice a week (God bless you for sharing that recipe, by the way!!!!!!!!!!) and I always use one of my big ceramic mixing bowls (covered with cling during the incubation stage in the oven). But, the bowl is really too tall in the microwave to be able to reach a spoon into it and stir. I think I’d enjoy using the microwave a bit more if I found a few pieces of suitable cookware.
sounds yummy! i will have to give this a try sometime. for now, i’ll enjoy yours on easter!
This looks marvelous! LOVE that there’s no condensed soup
Looks fabulous! We love broccoli here and I can’t wait to try this for dinner one night.
This looks great. I have been looking for a recipe that does not have canned soup!! I will br trying the recipe today. Thanks for the post
Thank you so much! I have terrible food allergies- (soy, corn, yeast, etc.) all of which are in those “cream of…” soups in a can. But this is one of my favorite dishes, and I’ve been missing it. Now I can make an even better version! Yea!
good post….nice recipe….looks yummy…..i’ll try it soon.