Our Very Own Broccoli Cheese Casserole

Broccoli Cheese is a popular dish that is served at many family gatherings

Broccoli Cheese Casserole is easy to throw together and is a perfect dish for larger gatherings. You'll find several variations on the original recipe and we are including ours here.

Because we like the casserole to form a "crispy" bottom, we leave it in a bit longer than recommended. As long as the cheese is not runny in the middle, you can remove it from the oven at any time after the first 45 minutes.

We have experimented with the processed cheeses and find that the jarred product still tastes somewhat better than the boxed kind. Also, we have used reduced fat cheeses and soup, but the taste just does not quite deliver like the less-than-healthy recipe. If you are wanting to reduce fats, by all means go with the less-fat cheese.

Broccoli Cheese Casserole
Serves 6

2 cups cooked rice (1 ½ cup pre-cooked)
1 can mushroom soup
1 standard-sized jar processed cheese
½ medium onion, diced
1 box frozen broccoli (2 cups)
1 cup grated Monterey Jack cheese
½ teaspoon ground black pepper
1 jalapeno, minced (optional)

-Cook rice according to instructions on package
-Let broccoli come to room temperature
-In a large bowl, mix processed cheese, mushroom soup, onion, Jack, black pepper, and jalapeno.
-Add rice after it has cooked.
-Add broccoli and stir thoroughly.

Preheat oven to 350 degrees. Coat a casserole dish with cooking spray and add the mix. Cook for about 45 minutes to 1 hour uncovered. Test middle before removing; it should not be too runny. Do not over-bake or cheese will begin to break up and "disappear."

The Jack cheese seems to add a flavor depth to this traditional dish that we really enjoy.

We make this dish for holidays and often just because it's a great side dish for grilled chicken and pork chops. The leftovers are wonderful, too.