Description
Passed down from a few generations, this broccoli and cheese casserole is a classic and a favourite in my family!
Ingredients
- 4 heads (Large Size) Broccoli, Cut Into Florets
- 2 cups Minute Rice
- 2 Eggs, Lightly Beaten
- 2 cans (10 3/4 Oz. Size) Campbell’s Cream Of Mushroom Soup
- 2 Tablespoons Mayonnaise
- 2 cups Grated Cheese (cheddar Or Mozzarella, Or Both!)
- ¼ cups Milk
- 4 Tablespoons Butter, Melted
- 1 cup Bread Crumbs
- 4 Tablespoons Parmesan Cheese (Optional)
- 1 Tablespoon Herbes De Provence (optional)
Preparation
Preheat oven to 350 F.
Steam the broccoli for approximately 8 minutes or until florets are soft and tender.
While the broccoli is steaming, prepare the rice mixture. In a large bowl combine the rice, eggs, cream of mushroom soup, mayonnaise, cheddar cheese and milk. Stir the mixture until it is completely blended.
Once the broccoli is ready, toss it into the baking dish you’ll be using (I used a 13x8x3-inch dish). With a knife and fork, cut the florets into bite size pieces and ensure that the bottom of the pan is evenly covered. Dump the rice mixture on top of the broccoli and spread it evenly.
In a small bowl, combine the melted butter and breadcrumbs. (You can also add Parmesan cheese and/or herbs to the bread crumb mix. This is optional, makes makes it oh so delicious!)
Once the buttered breadcrumbs have a nice crumbly texture, evenly spread the breadcrumbs on top of the casserole evenly. Press down on the crumbs a bit, just so that they cook into the dish and don’t become a loose, crumbly mess.
Bake for approximately 40 minutes or until the breadcrumbs start to turn a nice golden brown colour.
