Growing up, one of our holiday dishes was my mom’s broccoli casserole. The casserole only made an appearance once a year at our Thanksgiving meal. I assumed my mom avoided it because it was difficult to make. Then she sent me the recipe: frozen broccoli, a can of this, a can of that and Velveeta cheese. Nope, not bad at all!
Of course, I don’t really do “canned” anything so I “fixed” it. I decided to leave in the Velveeta cheese. After thirty plus years of eating this casserole, I have definite opinions as to how it should taste and part of that expectation is Velveeta cheese. Surprisingly, the ingredient list on Velveeta cheese isn’t nearly as bad as I expected, either.
Mom’s Broccoli Casserole
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 small onion, diced
- 3 Tablespoons butter
- 3 Tablespoons four
- ½ cup chicken stock
- ½ cup milk
- 1 stick butter, melted
- ½ cup evaporated milk (or 6 Tablespoons dried milk and ⅓ cup water)
- ½ lb Velveeta cheese, diced
- 1 cup cooked rice
- 2, 10 oz bags of frozen chopped broccoli
- Cracker crumbs (about 1-2 cups, usually Ritz-type)
Instructions
- Melt 3 Tablespoons of butter in a large pot.
- Add onion and cook until translucent.
- Whisk in flour and cook for 2 minutes.
- Whisk in milk and then stock, whisking constantly to avoid lumps.
- Stir in melted butter and evaporated milk.
- Add in Velveeta cheese and stir until melted.
- Stir in rice and broccoli. Stir to combine.
- (If making prior to cooking, put in to a gallon bag and freeze. Thaw before proceeding.)
- Put mixture in to a 2 quart baking dish. Top with cracker crumbs.
- Bake at 375 degrees for 45 minutes.
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Hello! Welcome to Growing Up Gabel - I am so glad you are here! I am a wife and homeschooling mom to my two young kids. This is the place where I share recipes, crafts and other DIY projects. I hope you will follow me on Facebook, Pinterest or Twitter! Just use the icons at the top of the page!
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I feel much the same way about Green Bean Casserole. As an adult I don’t think it tastes all that great, but it is SUCH a tradition, a memory, and a way of eating at the holidays that I just can’t do with out it.
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