He won’t have time to do much grocery shopping so most of the ingredients will be prepackaged such as frozen broccoli florets, canned broccoli and cheese soup, breadcrumbs, and minute rice. You can, of course, use fresh ingredients.
Broccoli Casserole for my Dad.
2 cups steamed broccoli
3 cups cooked white rice
1/3 cup chopped onion
1 1/2 cup broccoli and cheese soup
1 cup sharp cheddar cheese
Crunchy topping (optional)
4 tbsp salted butter
2 tbsp chives (fresh or dry)
3 cloves minced garlic
2 cups Panko breadcrumbs (or any other brand of breadcrumbs)
- Cook the white rice according to the directions on the back the box. We have a rice cooker at home so there’s always a good amount of rice on hand.
- If you are using fresh broccoli, chop the floretts into bite size pieces and steam. If you are using frozen broccoli, allow the floretts to thaw and come to room temperature. Drain if there is any excess water.
- You can either make your own broccoli and cheese soup or use a can version such as Campbell’s.
- Brown the chopped onion in a pan with some oil for a couple of minutes. Set aside.
- Melt the 4 tbsp of butter in a pan. Brown the garlic for a couple of minutes and then throw in the chives and breadcrumbs. Toast and toss for about 4 minutes until everything is well coated and then set aside in a bowl. This is the ‘crunchy topping’.
- Spread about half of the ‘crunchy topping’ on the bottom of the casserole dish. This will be your first layer.
- Put about a 1 inch layer of rice on top of the breadcrumbs and then top with 1/2 of the broccoli and half of the browned onions. I also threw in some cauliflower.
- Repeat with another layer of rice, onions, cheddar cheese, broccoli and cheese soup.
- Finish it off with a final topping of the remainder toasted breadcrumbs.
- Bake in the oven at 350F for about 30 minutes. If the breadcrumbs start to burn, cover with a piece of foil.