Thanksgiving is right around the corner and my mother and I are starting to think about our family meal. It's always a huge effort to cook for our growing family and certain dishes are traditions each year.
This year, as in the past, I will cook my newest recipe for 'Sure Is The Best' Broccoli Rice Casserole. This recipe was recently posted on the Sure Champ November Blog Post along with some other favorite holiday favorites from around our ranch.
This cheesy rice dish with broccoli and onions is one of my husbands favorite sides and usually a part of his birthday dinner. It's a southern staple dish at holiday dinners.
For this recipe I switched from the jar of processed cheese to 1/2 lb. of Velvetta and liked the difference it made. I usually use more cream of mushroom soup and felt that only one can was needed. Instead of frozen broccoli, I used fresh and chopped them finely. I also used sweet white onions, instead of the harsher (eye tearing) white cooking onions. You could leave the onions out, but I think it's a huge part of this dish.
Once your rice is cooked, throwing this casserole together is easy. I've also included with this recipe how to cook the perfect rice. I thank my mom for that huge lesson.
It's great to have as the next day as leftovers or to send home with family. A lot of the time I put the casserole together, cover tightly with foil, and do the final baking the day of Thanksgiving (or Christmas & Easter) to help take some stress away from my day.
You can also click here for the recipe for 'Sure Is The Best Broccoli Rice Casserole'
Hope you enjoy it as much as we do!
Alise - The Ranch Kitchen