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Broccoli, Cheese, Rice Casserole
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Hi,

I have searched the board and can't really find a recipe for broccoli, cheese, rice casserole. Does anyone have one that they wouldn't mind giving me? I would really appreciate it. Thanks!

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Well, I seldom have a "recipe" for anything I make. I just throw in whatever sounds good at the moment. By "casserole", I'm guessing you mean something you put in the oven, but I use a stovetop pot-type thing which the manufacturer calls a casserole. What I will describe is enough for one person, or two if you aren't a big eater :)

For this type of meal, I'd just cook the rice as usual, which is about ten mins short of actually being done (about 25-30 mins). Turn down the heat. This gives me time to toss in the veggies, which will then have enough time to heat up, but not get all mushy. I like my veggies with flavor and nutrients intact. If it wasn't for the wilting, fresh would be best of course, but in the interest of not having to throw out veggies all the time, I get frozen. Broccoli florets are best, which are the top parts, so you don't get a whole bunch of just stems.

Now, there's no reason to stop with broccoli! Corn goes great with this dish, and some onions would be nice too. Frozen peppers and onions work well. Carrots, peas, whatever suits you.

For seasoning, my favorites are celery seed, oregano, paprika, and a few other things like cumin. So again, whatever seems like the ones I want get added. I don't like a lot of "spiceyness", so these always go in very sparingly, and only one or two in any given meal is typical.

Last but not least, throw in the "white american cheese food", and don't forget the margarine. Yeah, I know, margarine may not be so healthy, and junk food cheese probably not either, but if we stop consuming everything that has some kind of potential downside, we can't even drink water. I recommend Imperial margarine, which tastes so much better than any other I've tried, I can actually eat it right from the stick! I don't do no watered-down "spead" stuff. Those are so lacking in flavor you end up adding three times as much, and still you aren't satisfied, while your food ends up with a bunch of yellowish water on it. (sorry for the rant)

Just yesterday, I tried my first soy cheese. It was flavorful, and melted well, so I've no complaints on that. However, I don't yet have a good fix on whether there might be some gluten because of modified protiens someplace. I hope to make sure soon. I don't think I am sensitive to dairy, but I just don't like what typically ends up in such products. All those hormones and junk they pump into the animals, and the feed is so disgusting I won't go into it in the same discussion with a healthy recipe.

The amount of cheese is usually 3 to 4 slices, and two or three tablespoons of margarine is probably what I put, but again I don't actually measure anything. It's enough to make it start to get a creamy "sauce", but you can plainly see what you are eating. Salt to taste of course.

I actually can't be too sure on how much rice I put, but it looks like about 2/3 to 3/4 of a cup dry. The amount of water is like usual - 2 to 1 ratio over the rice, which I just guestimate since I cook rice nearly every day. Always seems to be the right amount :) Cook on low stovetop or nuke it for 15-18 mins, then let stand with the cover on for a few minutes - it will be so hot it cooks the rest of the way.

Anyway, that's usually about it. Generally this would take about 40 mins total for more than one person should eat at once.

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BROCCOLI RICE CHEESE CASSEROLE

1 (6 oz.) box long grain and wild rice (long cooking)

1/2 lb. fresh sliced mushrooms

1 (10 oz.) box frozen chopped broccoli

10 to 12 oz. Monterey Jack cheese/Cheddar and Pepperjack (shredded)

1 3/4 qt. casserole dish

Recipe can easily be double for party size crowd.

Wash, drain and dry mushrooms. Slice mushrooms and cook over medium low heat in butter and garlic salt. Cook rice according to package directions. Cook frozen broccoli according to package. In a casserole dish arrange layers of rice, mushrooms, broccoli, and cheese until all ingredients are used. Heat casserole in 350 degree oven for 20 minutes or until cheese is melted.

I also add garlic and gluten-free breadcrumbs on top (and sometimes bacon :)

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BROCCOLI RICE CHEESE CASSEROLE 

1 (6 oz.) box long grain and wild rice (long cooking)

1/2 lb. fresh sliced mushrooms

1 (10 oz.) box frozen chopped broccoli

10 to 12 oz. Monterey Jack cheese/Cheddar and Pepperjack (shredded)

1 3/4 qt. casserole dish

Recipe can easily be double for party size crowd.

Wash, drain and dry mushrooms. Slice mushrooms and cook over medium low heat in butter and garlic salt. Cook rice according to package directions. Cook frozen broccoli according to package. In a casserole dish arrange layers of rice, mushrooms, broccoli, and cheese until all ingredients are used. Heat casserole in 350 degree oven for 20 minutes or until cheese is melted.

I also add garlic and gluten-free breadcrumbs on top (and sometimes bacon :)

<{POST_SNAPBACK}>

Hey! Thanks! I was looking for one all night last night!! You think I can leave out the mushrooms? I am not fond of them....might need to add something else though to make it go further.....

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Hey! Thanks! I was looking for one all night last night!! You think I can leave out the mushrooms? I am not fond of them....might need to add something else though to make it go further.....

<{POST_SNAPBACK}>

Well, for what it's worth, I'd DEFINITELY leave out the fungi. Toxic like you would not believe, and with a compromized gut, eating such doesn't seem very good. I say add in whatever you like, as long as it's not bad for you :)

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