Broccoli Rice Casserole Redo

I joke sometimes that I like to do everything the hard way. But it's not really a joke. The older I get, the more I prefer to do things that are not necessarily healthier, but that is often a happy coincidence. I just prefer things to be homemade. Not pseudo Sandra Lee style. So by that token it was my mission to make the classic holiday Broccoli Rice Casserole without the Cheez Whiz or Velveeta and Cream of Crap soup.

I started out as the original recipe I have starts out, by sauteing onions and celery in about half a stick of butter. I used half a large sweet onion (if you read my blog regularly you know I pretty much exclusively use whatever sweet onions are in season) and 3 ribs of celery, chopped.



After the onions are starting to get translucent, I added an 8 oz. package of mushrooms, chopped.



Be sure to season with salt and pepper as you go. Since you aren't using processed junk, you need to season more. You want to cook the onions, celery and mushrooms for a few minutes then add a 10 oz. package of frozen chopped broccoli. I don't have a problem using the frozen product here because a) the ingredients listed on the package are "broccoli" and that's it. And 2) it's all chopped and ready for you. Cook the veggies together until all the liquid comes out of the mushrooms and broccoli and evaporates from the pan. You do not want a watery casserole.


In meantime, you can be cooking your rice. I happen to really like the microwave method. The rice comes out perfect and fluffy every time. So in a microwave safe dish with a lid, add one cup of rice and 2 cups of water. Cook on high for 5 minutes then cook on medium high for another 10 minutes. Check it after this time. You may need another few minutes on medium high or you may not. When it's done, fluff it up and set aside to cool.

In another pan, we're going to make a simple bechamel sauce. Don't panic! It's really not any big deal. All you need is one quarter cup of butter and one quarter cup of flour.



On medium heat, whisk the butter and flour together as the butter melts then when completely melted and mixed, cook together, whisking the whole time, for another minute or so. It will give off a nutty aroma. I know, I know, chefs on TV say "nutty" for everything. But in this case it's really true. Then add 2 cups of milk.


Still on medium heat, keep whisking the milk mixture until it starts to thicken. Are you remembering to season? It's at this point that in addition to salt and pepper, that I added about a teaspoon of dried thyme. When the sauce is thick enough to coat the back of a spoon, then you are ready to add the good stuff.


The good stuff being, not Velveeta. Not Cheez Whiz. Certainly not. The good stuff is 8 oz. of shredded cheddar cheese. Mild, sharp, or extra sharp. You chose. I go with extra sharp.



Stir until smooth. It won't take long, so as soon as it's smooth or even close to smooth, take it off the heat. In a large bowl, combine the veggies and the rice.



Then pour that delicious sauce over the whole thing and stir to combine.



Then put the whole thing in a greased 9 x 13 inch baking dish.



Cover and cook at 350 for 30 minutes, then remove the cover and cook for another 10 minutes. The casserole should be browning on the sides and kind of bubbly.



Delish!



Now, when I figure out how to make this without using so many pots and pans, I'll let you know!

Turkey Casserole

Seriously? It's really been since November 20 since I posted a blog?? I can't believe it. Time really does fly. So allow me to apologize for staying away so long, and apologize in advance for the photos that go with this blog. I was just sizing them and noticed how incredibly dark they are. I realized that I had adjusted my flash so my Christmas tree photos with the lights on would be darker, and show the lights more. And apparently I forgot to change it back. I fixed them as best I could. The final product pictures actually turned out OK. It's the rest that are bit dark and weird looking.

So without further ado, this is a casserole I made with leftover turkey from Thanksgiving (actually a week or so after Thanksgiving when I had another dinner). If you shy away from butter, then read no further. This recipe is chock full of it. Everything is betta with butta.

First of all you want to make a pound of pasta or egg noodles. I used rotini pasta for this. At the same time, in the same pot with the pasta, cook a bag of a frozen vegetable medley. I used carrots, cauliflower and broccoli. You will also need about 2 cups of chopped/cubed cold leftover turkey. No bones please.




You will also need about a cup and a half of shredded cheese. I used cheddar.



I'm working from memory here, because like the dork I am, I didn't write down what I was doing. Shame too, because this casserole was really delicious! First you start with a classic white sauce, 1 stick of butter and 1/2 cup of flour in a large pot on medium heat. Cook them together until it's just starting to change color. Don't let it brown though. It should be a golden tan color.


Slowly add 1 cup of milk and 1 cup of chicken broth and stir until it starts to thicken. Stir in about a teaspoon of salt, pepper to taste and about a teaspoon of dried thyme. Then add in your cheese. You can turn the heat off at this point, the cheese will melt from the heat of the sauce.

Add the rest of your ingredients to the pot... pasta, veggies, and turkey. Stir to coat in the sauce.


Pour the whole mixture into a buttered (OK, you can use cooking spray here) casserole dish and top with bread crumbs and if you're feeling like you want to go for it, dot the top with more butter.

Everything is already cooked so it doesn't have to stay in the oven very long but bake it at 350 for about 30-40 minutes. Check and make sure the top is browning and the casserole is bubbly.



This really was delish! So much better than anything you can make with cream of whatever soup! Serve with a salad or some crusty bread or heck, why not both? And enjoy!