I’ve decided that casseroles must be a midwest thing. As long as I’ve been living on the West coast (four years now) I’ve never once had someone offer me a casserole dish. Though when I was living in Long Beach, Calif., my next-door neighbor did say she’s had my mom’s Cheesy Hash Brown Bake (known to her as Party Potatoes).
This casserole is one of the only ways my mom used to be able to get me to eat broccoli when I was a kid (of 16).
- 1 19-oz package of frozen broccoli or 16 oz package of riced broccoli (like Trader Joe’s)
- 2 10-oz cans of cream of mushroom soup
- 1/2 c. onion, chopped (use a whole onion if you like onion)
- 1/4 to 1/2 c. butter
- 3 to 4 c. cooked rice (I used brown)
- 1 8-oz jar Cheez Whiz (use 15 oz jar; I can’t find 8 oz these days)
- Cook onions in a microwavable bowl (with butter) to soften – about three minutes. Alternatively in a Dutch oven over medium heat cook the onions and riced broccoli together, covered, stirring occasionally, until softened.
- Steam broccoli according to package directions.
- Mix all ingredients together in a 3-quart casserole dish and bake for 45 minutes at 325 degrees.
- You can make this ahead of time and throw in the fridge until ready to bake. I would add about 15 or 20 minutes to the bake time.
In the above recipe, my mom’s original recipe is listed with my changes in bold. I modified the original recipe because I had a bag of riced broccoli I wanted to use. I also didn’t quite measure the rice. I actually made two different batches of rice after mixing the original ingredients together and feeling like there wasn’t quite enough rice-to-everything-else-ratio. This recipe is customizable in that you can approximate or eyeball the ingredients amount to a certain extent.