A favorite of the Dronet family, Broccoli Rice is a hardy side dish that is frequently served when “The Vegetarians” are coming for dinner. The recipe is adaptable to what you have on hand.
by Elizabeth Savoie Dronet
5 Tbsp. butter
1 medium onion chopped
1 rib celery (may omit)
1 large or 2 small heads of chopped broccoli – may substitute 1 pkg. frozen
1 can cream of celery or cream of mushroom soup
1 cup Cheese Whiz: a small jar or 1/2 large jar
1 cup uncooked rice
Tabasco or Louisiana Hot Sauce
Salt and Pepper to taste
Cheddar grated for top
Cook rice in salted water. Chop broccoli into small florets and steam for about 7 minutes in the microwave. Drain off water. Set aside.
In a large skillet saute onions and celery in butter. Mix in broccoli, soup, and Cheese Whiz. Stir in rice. Season and mix well. If using Tabasco, a few shakes will do. Shake a little more if using Louisiana Hot Sauce.
Pour into a greased casserole and top with grated cheese. Bake at 350 for 45 minutes.
This can be mixed ahead and frozen or refridgerated. We also often freeze the leftovers in single servings for a quick lunch on another day.
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