I just recently realized that some of my favorite go-to’s never make an appearance here, so I want to share one of the most requested side dishes from our family and friends.
As I’ve mentioned, my parents were in the restaurant business in Kansas City, and I think they were friends with the then-owners of Stephenson’s Apple Farm. I believe this recipe for Broccoli Rice Cheese Casserole originated from their Green Rice. It’s super easy and sooo amazingly delicious. The recipe below makes a 13 x 9 pan, but I usually cut it in half and that works great in an 8 x 8 or 9 x 9 pan. In any case, I know you will love it!
Happy Thanksgiving!
~Connie Kaye
Broccoli Rice Cheese Casserole
1 bag chopped broccoli
2 cans cream of celery soup
16 oz. cheese whiz
1 stick margarine or butter
1/4 cup diced onion
1 soup can milk
1.5 cups uncooked rice
Salt and pepper to taste
Preheat oven to 350 degrees. Grease or spray 13 x 9 pan. Stir all ingredients together and cook for 45 min to 1 hour. Note: about 1/2 way through the cooking time, I give it a stir as everything is starting to melt.
Connie Kaye's Kitchen 