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Broccoli Casserole - from the Dahl family
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Assignment: UGA Dinner Party
The story: Student Taylor Dahl says she despises cooking: "It’s messy, time consuming and stressful, which is why I enjoy bagged salads, frozen dinners and takeout." Her project: re-creating a Sunday night Sunday supper for her family, including this broccoli casserole made by her grandmothers.
The outcome: "I anxiously watch my family gather around the dishes I’ve slaved over," she writes. "Bite by bite, my family eats every little bit of food on their plates. Every single family member seems to enjoy the food."
This cheesy rice casserole is a nice easy side dish. It also travels well. Make it ahead of time, even the night before, and cook it when you arrive at your destination.
Hands on time: 20 minutes Total time: 50 minutes Serves: 8
Ingredients:
2 tablespoons butter
1 onion, diced
1 cup chopped celery
1 (12-ounce) bag frozen broccoli (do not thaw)
1 (10.75-ounce) can condensed cream of celery soup
1 (10.75-ounce) soup can whole milk
2 cups (about 8 ounces) cheddar cheese, shredded, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked white rice
Instructions:
Preheat oven to 400 degrees. In a small pan over medium heat, melt butter; sauté onions and celery 10 to 15 minutes or until tender. In a large bowl, stir broccoli, celery soup, milk, 1 1/2 cups of the cheese, salt and pepper and rice. Pour into an 9-by-9-inch baking dish; top with remaining cheese. Bake 30 minutes or until bubbly.
Nutrition:
Per serving: 290 calories (percent of calories from fat, 53), 12 grams protein, 23 grams carbohydrates, 2 grams fiber, 17 grams fat (10 grams saturated), 51 milligrams cholesterol, 703 milligrams sodium.
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