By Kevin Williams
With the Lenten season approaching, many will be seeking meatless meals and this broccoli bake could be a meal all to its own.
I must confess that I am a big fan of broccoli. My Mom used to serve it drenched in cheese and, I suppose, as a kid that was a good thing, helped me get acquainted with the vegetable. As an adult, I don’t think any of us eat it that way as much. But steamed, tossed in a salad, or dunked in some dip, broccoli is a great way to get some vitamins and minerals into your system. Of course, if you are going to drench your broccoli in cheese, all the better…tastes great either way.
This recipe comes to us from reader Penny who was kind enough to share it with us. Sounds amazing.
Broccoli is, by the way, very much a favorite on Amish farms. Broccoli is grown in gardens and Amish who have freezers will store in that way. Broccoli salads are very popular on Amish menus in the summer and autumn.
- 1 cup of cooked rice
- 6 cups of broccoli florets
- 2- 10 ounce cans of cream of mushroom soup
- 1 cup cheese whiz
- Mix all and place into buttered glass 9 x 13 pan cover with tinfoil
- Cooked in 350 oven for ½ hour remove tinfoil cook for an addition 20 minutes or lightly brown and broccoli is tender.
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