Broccoli Corn Bake!

 

 



It's that time of year when we start to think about holiday dinners, with all of the trimmings, which in the South, includes about a gazillion side dishes.   I sometimes think we actually put more time and energy into our sides dishes for these huge meals than anything else.  I enjoy all of the veggies and casseroles just as much as the main courses and desserts...most of the time!   There will usually be either a broccoli casserole or a squash casserole at any southern holiday meal or at our meal, probably both!

 This one is a recipe my mother came up with by combining several broccoli casserole recipes and it is so good!  It can also be prepared ahead of time, like a day or two ahead and then baked just before your meal.  I love things I can do ahead when I am cooking for a crowd so that the day of is not so crazy!  Here is what you will need for this casserole:

 

2  (10 oz.) pkgs, frozen chopped broccoli, thawed and drained (can use an equivalent amount of fresh broccoli, steamed and chopped)

1 small onion, diced

1/2 cup celery, diced

1 cup of corn niblets (frozen or canned)

1  1/2 cups instant rice, uncooked

1 cup milk

1  (10.5 oz.) can cream of mushroom soup

8 oz. Velveeta cheese

1/2 cup butter ( 1 stick)

1/2 tsp. black pepper

 

Topping

1 tube Ritz crackers, crushed

4 Tbs. butter, melted (1/2 stick)

 

Combine the broccoli, onion, celery, corn, and rice in a mixing bowl.  In another bowl combine the 1/2 cup butter, mushroom soup, milk and cubed Velveeta cheese.  Microwave until the cheese has melted, about 2-3 minutes and stir until smooth.    Pour over the broccoli mixture and mix until combined.   Pour into a 2 quart casserole dish that has been sprayed with nonstick spray.  

 

Combine the crushed Ritz crackers and butter and sprinkle evenly over the top.    Place in a 325 degree oven for 50 -55 minutes.  It will be just starting to brown.