Wednesday, June 8, 2011

Broccoli and Rice Casserole / Mom's Cooking

Came across this article on the science behind why "Mom's cooking" tastes so good to us.

If the science doesn't convince you, there's always photographic evidence:

I obviously needed everything on that spoon to be in my mouth. Immediately.
While the dinner table I now sit at involves a lot less country blue, it involves just as much face-stuffing.

Of all of my mama's cooking, nothing makes me think of her quite like Broccoli and Rice Casserole. This was our special dish when I was growing up. Mostly because she and I were the only two in the house that would touch it with a ten-foot-pole. Every now and then she'd make it when most other members were out of the house for the evening (and usually the unlucky sister left at home with us got her choice of broccoli and rice or leftovers). When I moved to Indiana it was the first thing we made in my kitchen. She brought a lunchbox along with all of the pre-cooked parts and pieces and after a long day of unpacking, we cooked, then chowed down with plastic utensils on paper plates.

Omit the bacon and sub cream of celery with cream of chicken for a vegetarian version. Sub out the white for brown rice for a healthier version. But I'll let you in on a secret. This is one of those recipes that's just so, so much better with unadulterated bacon and intoxicatingly aromatic basmati rice. Maybe it's just my genes talking, but Mom's way is the best.

Mom's Broccoli and Rice Casserole
60 minutes (40 minutes unattended)
6 Servings
Mom’s Kitchen

  • 4 strips bacon
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 1 can cream of chicken soup
  • 1 cup of milk
  • 3-4 cups broccoli, chopped
  • 2 cups rice, cooked
  • 2 cups shredded cheddar cheese

1.         Heat oven to 350 degrees.
2.         In a medium skillet, sauté the bacon, celery and onion. Cook for 5-7 minutes, or until bacon is cooked and onions are translucent. 
3.    Place the broccoli in a medium saucepan and cover halfway with water. Cook over medium heat for 3-4 minutes, stirring occasionally. Drain broccoli.
4.         In a large bowl, mix the soup, milk, broccoli and rice. Stir in cooked bacon, celery and onion.
5.         Add mixture to the prepared casserole dish. Top with grated cheddar cheese.
6.         Bake for 30-40 minutes, or until cheese is melted and casserole is bubbly. 

1 comment:

  1. Can you please make Spaghetti and post the picture of Kathleen asleep face first? :)