This box includes six pouches of Simple Kitchen's (a ReadyWise Company brand) Creamy Cheddar Broccoli Soup. Pour over cooked macaroni. It worked perfectly. If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine. We could never have “fun” cereal. ;). My mom was a good cook. This recipe was so delicious my husband wants me to make it every week! My oft-requested but never served childhood food was mac and cheese from a box (the kind with straight noodles instead of curved). Oh boy, was visiting them a treat! Cheddar, Gouda, anything with a high milk content. My first ever broccoli rice casserole! How do I make that yummy broccoli cheese casserole?” Dad: ” you go to the store, get a jar of cheese sauce and some frozen broccoli, mix it up and stick it in the oven.” It was just loads of broccoli, cheese, and bacon. It’s still my favorite cold.). Hamburgers and a frosty mug of root beer at the A&W were a special treat. Sometimes I make it now when I need a nostalgia fix…. So my mom re-named it Brazilian Rice and I ate it without complaint. (She did sneak it into the turkey stuffing at Thanksgiving though). So you can imagine my horror when, at a friends house for dinner, I was served a large stalk of steamed broccoli…and that’s it! I thought perhaps I could use the big bag of frozen broccoli and the arborio rice I have in my pantry… what adjustments would you make to accommodate those changes? why not. Made as a trial run for Thanksgiving & it definitely made the cut! Short version: My Mom cooked from Joy of Cooking and all my friends got to eat prepared foods. The recipe calls for 2/3 cup of stock that is never mentioned in the recipe, unless I missed it reading poorly on mobile? We never had any can-of-cream-of-whatever-soup casseroles when I was growing up, either, but my mom did make something that in the mid-eighties, at least, was called Brazilian Spinach. Oreos! Stir. I did use heavy cream instead of whole milk. Thank you! Definitely something I would make myself. I hate all pasta to this day because my grandmother over cooked it and thought tomato juice could be substituted for marinara sauce. Stir in the garlic and cook until fragrant, 30 seconds. How I love your posts and the way you express yourself!! This looks sooo good. I’m not sure that the proportions here are entirely accurate. I can’t wait to make this again soon or try the version in your original cookbook! I guess everyone has something they’re envious of! Does it freeze well. Needless to say, this version is far more appealing…especially since broccoli cheddar wild rice casserole + fried egg + hot sauce = dinner. I’ve been a vegetarian for almost 30 years now and would do anything to taste that mint jelly again (store bought is not the same) but it’s funny how well I remember the look and smell of those forbidden subs! We were denied what seemed like everything. She and my dad both worked full time, and she subscribed to the school of healthy-ish convenience food- lots of chicken breasts and last minute salads and wheat bread. What a delicious way to get your veggies in during the day! I’ll make this again with the changes listed above. I love broccoli cheese soup and don’t think I could ever get tired of it (or any soup for that matter) especially during the cooler winter months. I found out the rice and the not mild cheese were strange when I got married. Yum! FABULOUS, will be putting this in the “keeper” file! Crunch, and Lucky Charms. Made it again tonight and roasted the broccoli instead of boiling to reduce the moisture. Yum! The cauliflower is beautiful and cheap in the markets right now and it’s so so good roasted in this casserole. I followed the recipe exactly (except cauliflower) and true to Smitten Kitchen it’s spot on. Just cook them the same way (with the sauteed onion). Made this tonight. If you had to pick a substitute vegetable, what would it be? My Grandmother made it for her family, it was my family’s meal at least once, if not twice a week (even still!) In generous moments, he gave me 1 chip, just 1. It might be my favorite brown OR white rice EVER; it was so plump and round, like farro, but no germ. My rice did seem like it had too much water after cooking. Words I thought would never cross my lips. I used all wild rice and that is great in the casserole because it stays nice and firm. ollie — I do and don’t. I am looking forward to working my way through your website winter/fall recipes in the upcoming months!! My broccoli cheese rice dish has a dash of cider vinegar and leftover turkey. Bisquick pancakes with fake maple syrup, microwave popcorn, pop tarts, toaster strudels, gusher candies…the list goes on and on. How lucky we were. I have weird kids I know. Someone recently gave my son some Hostess products and I am threatening to try a bite of a Twinkie. Then, if I give in, we can polish off a box of sweet cereal in a day!! So delicious!! We love the wild rice gratin from your cookbook so much, I’m sure this will be a hit as well. Also added some kale sauteed with garlic and red chili flakes for added veggies. First let me say that my mom was a great mind and a huge bundle of various talent trapped in a wife/mom prison. We made this for dinner a couple of days ago. I added sautéed mushrooms, just because I had some in the fridge that needed to be used. I bet they were the sort of people who frowned upon food-colouring packed candy too? This works best with a VitaMix or other high powered blender. I made this tonight for dinner. It was ingrained, I guess! (forever bowing to the meals you put on my table!!). Our recipe comes from a Charlotte, NC Junior League cookbook and uses mayonnaise, eggs and cheese as the base and it’s delicious! Great casserole and we’re enjoying it immensely–thank you. I am grateful for those parents of friends who fed us. (It certainly wasn’t in my South African mother’s repertoire.) We devoured this last night! Looking forward to making this recipe this weekend. Jeannie — I think that should work just fine. Ever since I have not been able to put any sugar on yoghurt on coffee on tea etc… so yes, I get it too now mom… but sugar cubes? Squishy white bread and margarine! Didn’t have any milk so just used 1.66 cups of broth. Broccoli cheddar soup, serves 4-6. Followed the directions to the letter and it worked perfectly! Just about anything processed. I made it with 500ml of full fat milk for my 1 year old twins this evening and the adored it! I had no idea what her mother was doing, nor what those things were. And I thought white rice was only available at a Chinese restaurant. I will show him your version and give this a whirl–it looks delicious and satisfying (and more for me if hubby won’t try it!). Author: Meagan; Print Recipe. My mom deprived me of all of these (which I eventually binged on in college) but gave me a deep love of cooking real food and making things from scratch. But not in a blend. I was mostly obedient to this Red 40 ban; I say mostly because I remember one time in second or third grade when my teacher was handing out Twizzlers and it occurred to me, “Hey! Then I spent a year as a high school exchange student in Canada and by the end of the year was crying out for my mum’s cooking, given that our standard fair consisted of Kraft dinner with chicken wieners and tomato ketchup mixed in, or KFC, or some with Campbells soup as a base, or this horrible fried sausage swimming in grease. And guess what? I’m sure most of us would agree we’d love to get more veggies in our diet. Add a bit of water when browned with a lid just in until tender then crisped up a bit with the gravy. Love that your recipe uses wild rice. I only had short grain brown Japanese rice in the house so I cooked it separately and then added in the sauteed onions. Very good. It was a relief to her not to have to come up with an idea for that day. My mom used to make the “original” version with the Cheez Whiz — feeding that to my kids with the processed ick was hard enough, so when I was diagnosed with the allergies–there was just no way. No, and just to clarify, I use a wild rice “blend” which has all sorts of other rice in it and I find all sorts of wild rice-haters love this. Time is at a premium on Thursday:-) How awful of your parents to deprive you of such delights! Delicious! That said, it’s delicious! Was good and would be delicious with the addition of the Wild Rice! Now there are recipes for “Not your Mom’s Green Bean Casserole,” some of which are quite good (even without the cream of mushroom soup). Sausage sounds like a great idea. Not for me. Or you can just stream it! Made this last night for family dinner – SO GOOD! I made this Friday night and it was great! It is a lot like this, but with chicken on the bottom layer. Deb, I’ve not read through the comments so apologise if this has a;ready been asked, but is making a cheese sauce with half milk and half stock a usual thing? Mom wins. Ugh. Just throw the cooked sausage in with the rest of the cooked ingredients to be broiled? Once melted, add onion and saute until translucent, about 5 minutes. It’s delicious. This looks so good! Website. Will it restore my love for broccoli casserole?! I used regular rice, coconut oil to replace the butter and a cashew cream cheese sauce because I didn’t have any milk. My frugal mother mixed powdered milk sometimes twice a day for four milk-loving kids. But then we had things no one else had tasted at that time (and I’m talking the 60’s in Italy) : hummus bi tahini – now simply known as hummus – falafels, small pita breads cooked in a skillet, and the cakes I baked from the age of 8! Had this for dinner last night – really, really delicious. I never got to drink Kool-Aid or chew bubble gum. She also denied us all sorts of sweet treats that came individually wrapped in plastic, forcing us to eat homemade cookies instead. My son, age 13, requests this meal on a regular basis. I LOVED going to other people’s houses for meals. I’ve never had hamburger helper, spaghettios, bologna, and all sorts of other typical kid foods. As always, I was not disappointed. Thanks so much! It sounds good to me pretty much year round! Just making sure I am not missing something – making it NOW! The items that caused the most pain (and I still have never had to this day) were marshmallow fluff and the cheese that would spray from a can. While it tasted good, it was watery and not creamy at all.What did I do wrong and how to improve? In turn, broccoli makes classic cheddar crackers a smart snack you can really feel good about. I was not allowed to have lunchables of any kind and I’ve never tasted a frozen dinner. I used 100% wild rice, cauliflower instead of broccoli, half the called for cheese, plenty of crushed red pepper and dijon mustard, and added .75lbs Italian pork sausage. Might remake and make with soy milk. Loved it then but my tastes are more, ahem, mature nowadays. Oct 2, 2015 - broccoli cheddar soup, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ .. Alas and alack, it never worked. It just wasn’t the same. I was so excited to see this recipe posted! Added almonds & crunched up crackers on the top. Slowly drizzle in milk, whisking constantly, then broth. Ohemgee, delish — another knock out! Sigh. I once made the Enchanted Broccoli Forest also! Their ‘old’ packaging had a wonderful pilaf recipe on the back, which I make as often as possible. She was a very good cook, but was weary and frustrated by having to produce three meals a day for years and years. Post was not sent - check your email addresses! My mother cooked every vegetable to death. Everyone but me had rotisserie chicken with it. No Hostess snacks, no sugary cereal, no soda, no fast food, yet for some reason, my friends always wanted to eat at my house. I drained it well before hand. He is still adorable : ), I think i was literally bottle fed diet coke. Best wishes!!! I haven’t bought a jar in over a decade! And it would be journalistically irresponsible for me not to mention that the dish was called out by name by Cook’s Illustrated founder Chris Kimball in a New York Times op-ed in the days after my beloved Gourmet magazine folded as an example of the web failing to live up to its promise. We had a fair amount of convenience foods growing up — Kraft Mac & Cheese with hot dogs cut up in it was a perennial favorite, as was Baked Potato Night, which happened at least once a week, sometimes more, and my favorite potato topping to this very day as a result is cottage cheese (really, a perfect meal with some veg on the side!) If you had success, did you freeze before or after baking? Even now as (theoretically) an adult, I routinely hear about wondrous foods that I have never even once experienced, such as the broccoli-cheese casserole that someone (was it you?) All her casseroles called for Cream of something soup. The recipe says to use 2/3 cup chicken stock, but couldn’t find where that was supposed to be used. Cook in boiling, well-salted water for 2 to 3 minutes, then drain. He must have eaten an entire jar in one sitting once and wasn’t full so it got tossed on the banned list. I’ve made this a bagillion times! I’m originally from a semi-rural part of Canada, and I didn’t think I ate all that differently than most people, but after living in the States for more than a decade I am always finding new dishes that my parents totally deprived me of :). So I invented my own thing: I took Jell-o powder! I liked this a lot! I also wanted an Easy Bake Oven, but was turned down every time I asked. Mom made a bag of chips last weeks/weeks past the expiration date and we grew up on stale chips…lol. We added boneless/skinless chicken thighs and mushrooms to the mix. Even my picky vegetarian husband licked the plate. This recipe looks delicious and will make it onto my dinner table soon. Husband made this last night but it took him an hour and a half! Made this tonight only we didn’t have broccoli so used spinach. So good. Kraft mac and cheese however were a staple as was white bread. How can you go wrong with so many delicious things in one pan? I keep reading the recipe to see what I did wrong, but…soup. It’s probably for the best as it’s heart attack city. We add or take away as it suits our tastes or pantry—or our children. I just wanted to suggest to those of you who want a creamy mac-n-cheese for the stove top, but something that tastes amazing and more adult than the kraft box stuff, you should really try the Modernist Cuisine Mac-n-Cheese. When I tell friends about this custom, they can’t believe it. I have a head full of florets in the fridge. My parents, being Chinese immigrants, served white rice with stir-fried vegetables and meat for every meal. I had my first loaf of freshly baked bread when I was in college when I baked it myself and it was HEAVEN. Perfect with tea and butter. Or you could mix it with some brown rice or another grain for something more tender. Stir in the broccoli and cook for an additional 10-12 minutes or until broccoli is softened. I’ve actually been wanting to try wild rice and have some in my pantry. Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. I wasn’t denied much, but things like candies and sugary cereals were limited. My mother claimed it was too expensive. But she was a single mom raising three kids, and now as a parent myself, I’m impressed we actually had dinner on the table at all. I see only 3 tablespoons in the ingredient list and a total of 3 called for in the recipe. Subscribe to our email list, and never miss a single Recipe, Tip Guide, or Newsletter! So not just full on wild rice – do you have a brand/suggestion? To this day I’ll wander around the freezer section completely mesmerized by all the stuff you can get. We were not allowed to touch it. This is so, so delicious! 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