I thought I'd take a moment to share my Broccoli Cheese Rice Casserole Recipe. I legit have been asked how I make it probably well over 100 times. At thanksgiving, it's usually one of my most requested recipes.
Let me start out by saying... I'm the type of cook that takes someone else's recipe and tweaks it. I'm also not the greatest at giving measurements because I eyeball a lot of things, but I'll do my best to paint the picture...
3 Cups of Jasmine Rice
7 1/2 Cups of Water
16-20oz Frozen Broccoli Florets
1 Celery Bunch
1 Large White or Yellow Onion
1 Can or Box of Cream of Mushroom
1 Can or Box of Cream of Chicken
Large Box Velveta block cheese (I buy the 32oz size but only use about 3/4ths of it)
1 1/4 Cups of Water
Salt and Pepper to Taste
Step 1 - Cook the rice
In a large stock pot add the 3 cups of Jasmine rice with the 7 1/2 cups of water and set to medium heat. Add 2-3 tablespoons of salted butter and add some chicken bouillon for flavoring. If I had to guess I'm adding a little over 1 tablespoon of seasoning. I cook it uncovered slowly until the water fully evaporates and you can hear the rice getting a little louder. Whatever you do - don't stir the rice because you'll wind up with mush. You want to randomly push a spoon through and move it a little to check that the rice isn't sticking.
Step 2 - Cook the broccoli
In a sauce pot or stock pot add the frozen broccoli and cover with water... add over a little over a table spoon of chicken bouillon for flavoring and boil only enough for the broccoli to cook but still remain firm. (If you over do it, the broccoli becomes mush). Make sure to drain the water once the broccoli is cooked through.
Step 3 - Cook the onions and celery
Dice 1 large onion and several stocks of celery. I usually use about 3/4s of the entire bunch of celery but you can use the entire thing if you want to. The finer the dicing, the better... you definitely don't want to leave them in big chunks. Next you're going to pan sear the onions and celery with about 2-3 tablespoons of butter until the onions are fully softened.
Step 4 - Mix rice, broccoli, onions, and celery
One you've completed steps 1-3 then you want to get a large mixing bowl and mix together the rice, drained broccoli, onions, and celery. Add salt and pepper to season the rice.
Step 5 - Turn on oven to preheat at 350 degrees.
Step 6 - Make the cheese sauce
Dice the velveta cheese into small cubes. I usually only use about 3/4ths of the big block of cheese. The next size down of velveta is 16 ounces and I've found my broccoli cheese rice casserole to be dry if I only put 16 ounces. The sweet spot is about 24 ounces.
Next you want to grab a sauce pot and add the cream of mushroom, cream of chicken, 1 1/4 cups of water, and the cheese cubes and cook on a low setting until the cheese has fully melted. Make sure to frequently stir so that it doesn't burn.
Step 7 - Mix in the cheese sauce
Pour the cheese sauce over the rice and thoroughly mix it in. At this point you are going to want to taste it to see if it needs more salt and pepper. (Everything is cooked already so don't panic) Add more salt and pepper if needed.
Step 8 - Bake rice
Add the rice into a baking dish or disposable pans, whichever you prefer. Bake uncovered for about 30 minutes to get a nice sear on the outside and blend the flavors.
Step 9 - Enjoy!!!
Let me know how it comes out!