• Elisa Juarez

Broccoli & Cheese Casserole

I grew up in the Midwest where casseroles are common. It was an economical and practical way to cook, combining meat, vegetables, and grains for a one-dish meal that could feed a family twice (depending on the size of the family, of course). Casseroles can also be made ahead and frozen for future easy meals.


This recipe is from the Country Cooking cookbook from Keene, NH.


2 pkgs. frozen broccoli or 3 cups fresh steamed broccoli 1 lb. cooked noodles or cooked rice 1 - 2 cups cooked chopped ham or chicken pieces, optional 1/2 lb. grated cheddar cheese 2-3 cups medium white sauce OR 1 can cream of chicken or cream of mushroom soup plus 1 cup milk.


Butter casserole and place a layer of cooked noodles or rice in it. Add meat (if desired). Place cooked broccoli on top of noodles/rice. Pour sauce over top, then sprinkle with grated cheese.

Bake at 350 degrees for 20-25 minutes or until cheese melts.


Serves 6-8.



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