Mom’s Broccoli Cheese Casserole
You know that one dish that just makes everything better? It’s comfort food, but not just any comfort food. It’s the meal that your Mom made for your when you broke your ankle. It’s what your Grandma whipped up when you got bit by that dog. It’s so much more than just a recipe. It’s is love and warmth and it is magical. That is exactly what this is for me. Broccoli casserole. This is what I asked for when I came home from college for the first time. This is what I asked for when I was moved home during my divorce. This is what I ask for every time I come home now. I’ve been asking for 35 years and Mom always delivers! This dish is near and dear to my heart. I’m honored to share it and I highly recommend it for illness, injury, heartbreak, loss, celebration, trial and triumph. It is THE PERFECT dish.
I offer some variations on my Mom’s original recipe because, well, it’s not easy to find Cheese Whiz in New York (of all things?). Either way, it’s simple to throw together, hearty and it reminds me of home. I’d love to know what dish(es) hold a special place in your heart.
- Wild Rice, 6-8 oz.
- Cream of Musroom soup, 1 can
- Mayo, 1 cup
- Onion, 1/4 cup finely chopped
- Butter, 2 Tbsp
- Frozen Broccoli, 30 oz.
- Sharp Cheddar Cheeze, grated, 8 oz. (or use an 8 oz jar of Cheez Whiz)
- Salt & Pepper to taste
Pre-heat oven to 350 degrees F and butter a 9x13 baking dish. Prepare rice as directed and set aside. In a medium bowl, whisk cream of mushroom soup, mayo, onion, and butter. Put the broccoli in a large bowl and break it into smaller pieces, if desired. Using a spatula, scrape all of the soup mixture in the larger broccoli bowl. Stir, coating broccoli and add rice. Continue to stir until broccoli and rice are thoroughly coated. Evenly spread the mixture in the 9x13 baking dish and smooth it out. Top with grated cheese and bake for 45 minutes. Eat and be well!