Monday, 26 September 2011

Broccoli Casserole

While most cakers tend to shy away from vegetables—unless you consider the grey bits in Cream of Mushroom soup vegetables—there’s one that has found its way into the hearts of cakers everywhere. And that lucky vegetable is broccoli. 

It’s not really surprising when you stop to consider it. Broccoli is cheap. It doesn’t require a lot of chopping (especially if you buy it frozen). There's nothing to peel. And, best of all, it’s sturdy enough to withhold a smothering of cream-based soup, margarine and melted cheese. It’s like Mother Nature invented broccoli just for us cakers.

Having said that, this also explains why cakers don't linger around the table following a meal. Everyone bolts before the "broccoli backwind" kicks in.  (You know what I'm talking about.)

½ cup celery, chopped
½ cup onion, chopped
1/3 stick butter
1 can Cream of Mushroom soup
½ can water (more if needed)
1 8 ounce jar Cheese Whiz (about a cup)
1 10 ounce package frozen chopped broccoli, heated and drained
1 cup Minute Rice

Heat oven to 350°. Combine all ingredients in a baking dish. Bake for 30-40 minutes.


Source: The Best of Enbridge

2 comments:

  1. I have fond memories of that casserole.

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  2. This casserole - in one variation or another - appears in almost all of my caker cookbooks. It's right up there with the Green Bean/French Fried Onion casserole in popularity. I think I need to start a Caker Hall of Fame category.

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