Retro Recipe Revamp

One thing that I love more than anything is a good casserole.  I grew up on casseroles, from the sunday church dinner, to week nights before sporting events.  I think it is something about the amount of love I know went into making a delicious baked delight.

For a new series, I thought it might be fun to do a vintage recipe revamp.  Take some of my favorite recipes, that perhaps I know my grandmother made, or mother, and revamp them to make them more modern, healthier and enjoyable!




Broccoli Casserole
from Maria Miller


2 - Ten ounce packages chopped broccoli
2 cups minute rice, uncooked
1 package or 2 cups of shredded sharp cheddar cheese
2 cans cream of mushroom soup
2 cans water
1/4 cups diced onion
1 stick margarine, melted

Butter large casserole dish (2 1/2 to 3 quarts). Mix together all ingredients, stirring in margarine last.  Bake for 1 hour at 350 degrees.




Revamped Broccoli Casserole


2 cups of fresh broccoli, stems removed and cut into florets

2 cups of brown rice, uncooked
1/2 cup shredded sharp cheddar
1 1/2 cup shredded parmesean/asiago/romano mix
2 cups of Better Than Condensed Soup
2 cans water
1/4 cup diced onion
1 stick butter, melted

Butter large casserole dish (2 1/2 to 3 quarts). Mix together all ingredients, stirring in margarine last.  Bake for 1 hour at 350 degrees.  I like to top mine with a little sprinkling of toasted breadcrumbs, mixed with fresh parsley.  Put it under the broiler for a few second to crunch up the topping and serve immediately.



Stay Sweet,

Katty

1 comment:

  1. We make that same casserole every thanksgiving and Christmas.. its one of my faves, except we always just use cheese whiz.. REAL HEALTHY LIKE

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