We’ve got some picky eaters in this house (mostly Jake), so one of my major goals in life is to get veggies into tummies. I’ve found the solution to this: cook veggies along with a variety of other ingredients, so that they take on the flavor of the dish. Jake pretty much hates broccoli, but for some reason he still likes cheesy broccoli rice, even thought broccoli is the key ingredient (I’m pretty sure the cheese is to thank).
***Another picky eater tip: When Jake and the kids don’t like a certain vegetable, they’ll often like it if it is either prepared in a different way (hot vs. cold, steamed vs. baked, grilled vs. stir-fried). And if that doesn’t work, then you can always sneak fresh spinach into fruit smoothies. You can’t even tell it’s there!
This recipe came from my grandma, but I’m pretty sure that the original recipe came from a Campbell’s Cream of Mushroom Soup label. I fancied it up a bit from the one I wrote down from her recipe box: the original version uses frozen broccoli, minute rice, and cheese whiz. I think you’ll agree that my alterations make a big difference.
Cheesy Broccoli Rice
1/2 yellow onion, diced
1 Tbsp butter
broccoli florets from two stalks of broccoli, chopped
1 box rice pilaf, prepared
1 can of cream of mushroom soup
1/2 cup of milk
1/2 cup shredded mild cheddar cheese
salt and pepper to taste
Preheat oven to 350 degrees.
Cook rice according to package instructions.
Brown onion in butter over medium heat in a medium sized saucepan, about 4 minutes. Add broccoli and cook until slightly softened, about three more minutes. Season to taste.
Add mushroom soup, milk, and cheese. Stir.
Combine rice and broccoli mixture and spread evenly in a 9×13 baking dish. Season to taste.
Bake at 350 for 1/2 hour.
This was so delicious! We served it up along with grilled chicken tenders that we marinated in the leftover creamy horseradish sauce from this dish.
Have you been eating/making anything delicious lately?
Find more recipes from the Nerd Nest here.