Grateful Grits

Here’s another gem from the cherished pages of my family’s cookbook, a dish that holds a special place in my heart, even if it doesn’t quite win the unanimous approval of my children. Yet, despite their indifference, this casserole is a star whenever it makes its entrance at potluck gatherings, earning accolades for its simplicity and the way it warms hearts. Broccoli, often unjustly maligned in my household, takes center stage in this recipe, proving that it can be a hero in its own right.

Let’s embark on the journey of preparation, ensuring that every element is prepped to perfection. Whether you opt for the convenience of frozen broccoli or the freshness of the farm-picked variety, the first step is crucial. If fresh is your choice, a quick blanching session ensures optimal tenderness, followed by a plunge into ice water to halt the cooking process. On the other hand, if frozen is your go-to, a stint in the microwave’s defrost section brings it to a softened state. Once the broccoli is ready, it’s time to transform it into bite-sized pieces, a delightful precursor to the symphony of flavors that awaits.

Now, let’s turn our attention to the aromatic duo of onion and celery. A medium onion and one to two celery stalks, finely chopped or minced according to your preference, dance together in a buttery sauté until they attain a translucent allure. A sprinkle of salt and pepper accompanies them on this flavorful journey, infusing the kitchen with a tantalizing aroma.

While those veggies are sizzling away, you can multitask and get your rice ready. Measure out ¾ cup of rice using a generous measuring cup and give it a good rinse. This helps release the starches and ensures your rice turns out nice and fluffy. Remember, for rice, it’s a 2:1 water ratio. So, for every ¾ cup of rice, you’ll need 1.5 cups of water. Bring the water to a boil, adding a pinch of salt and a touch of oil. Once it’s bubbling away, introduce your rice to the pot and give it a gentle stir. Lower the heat, cover the pot, and let it simmer for around twenty minutes.

Now comes the fun part – assembling your creation. Take a spacious mixing bowl and combine the broccoli, rice, sautéed veggies, a can of cream of mushroom soup, a cup of cheddar cheese, and a touch more salt and pepper. I personally enjoy using cream of mushroom with roasted garlic, but some folks lean toward cream of chicken. Go with your gut on this one. Give all those goodies a good mix, then transfer everything to a trusty casserole dish. Slide it into the oven set at 350 degrees and let it work its magic for around 20 to 30 minutes, or until it’s gloriously bubbly.

Broccoli Rice Casserole

Ingredients

1 stick of butter                                                     

1 cup of grated cheddar cheese

1 medium onion, chopped                                 

1.5 cups of cooked rice

1-2 ribs of celery, chopped                                 

1 package of frozen broccoli

1 can of cream of mushroom                             

Salt and Pepper

Directions

1. Thaw out the broccoli, and chop into bite size pieces
2. Sauté onion and celery in butter until translucent
3. Combine all ingredients
4. Bake at 350 for about 30 minutes, or until bubbly