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Old 11-21-2012, 02:03 PM   #11
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I think I can do that one Letscook. I don't have (or like) cream if mushroom soup, but I do have cream of chicken and cream of celery downstairs I think. I'm guessing I could substitute one of those. Also, I found some velveta that was sharp cheddar flavor. I picked it up in case I need it for anything-maybe that will be good. Thanks so much.
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Old 11-21-2012, 02:05 PM   #12
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Oh darn, no instant rice. I wonder if I could use cooked rice. white or brown??? (I have those) I don't have wild rice like CWS suggested either.......
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Old 11-21-2012, 04:10 PM   #13
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IMO, baking/cooking green vegetables THAT LONG turns them into an awful, battleship green. Not too appetizing to look at. I'd sooner roast cauliflower. It tastes faboosh, and needs nothing more than cut into florets. Toss with a tiny bit of olive oil and S&P. Done. And serveable at any temperature.

But, whatever floats your boat, I guess.
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Old 11-21-2012, 06:19 PM   #14
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either one of those soups will work you could always add mushrooms to it if you like them.
I have used leftover cooked rice and made this. No problem
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Old 11-21-2012, 07:17 PM   #15
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Quote:
Originally Posted by letscook
either one of those soups will work you could always add mushrooms to it if you like them.
I have used leftover cooked rice and made this. No problem
Thanks. I am thinking of using the cream of celery. I think that will be nice. I will cook up some rice tonight and use that in the morning when I put it all together. I don't have mushrooms because I don't eat them. I will go with brown rice for the earthy taste. Thanks again.
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Old 11-21-2012, 07:21 PM   #16
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Quote:
Originally Posted by Rackula
IMO, baking/cooking green vegetables THAT LONG turns them into an awful, battleship green. Not too appetizing to look at. I'd sooner roast cauliflower. It tastes faboosh, and needs nothing more than cut into florets. Toss with a tiny bit of olive oil and S&P. Done. And serveable at any temperature.

But, whatever floats your boat, I guess.
The broccoli will be frozen when I put it in. I've had this kind of dish before and really liked it, but I have never made it. So, I guess you would say that it floats my boat. :)

Thanks again everyone. You are the best. Happy Thanksgiving.
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Old 11-22-2012, 02:13 AM   #17
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I'm probably too late with this....the one traditional dish that my family insists on for every holiday meal is Broccoli Cheese Casserole.
It has evolved over the years from just broccoli to broccoli and cauliflower and then to the addition of carrots and sometimes onions as well. I lightly steam the veggies ( you could use frozen, but they will will be more watery, so you need to make your sauce thicker)

2lbs broccoli
(enough for a 2qt. casserole) or any combo of broccoli, cauliflower and or baby carrots.

2 C Cheese sauce
(your favorite) sometimes I make mine with sharp cheddar and cream cheese (basic white sauce add favorite cheese, salt and pepper, white wine or chicken broth if sauce is too thick. (You want it thick for this dish)

1/2 C seasoned bread crumbs
( like progresso Italian)

2T butter

Lightly steam veggies ( they must be no more than tender crisp) and place in casserole dish. In the meantime, melt the butter in a small saucepan or skillet over low heat and add the breadcrumbs cook and stir until crumbs are nicely browned. Pour cheese sauce over veggies and sprinkle crumbs over top. Bake at 350 for 20-30 minutes you can alter this recipe to suit your tastes, I sometimes use less or more bread crumbs and cheese sauce. Doesn't matter it's good every time :)
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Old 11-22-2012, 03:29 AM   #18
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Thank you LC, sounds great!

Quote:
Originally Posted by letscook View Post
Our Family Favorite

1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup milk
4 ounces processed cheese, cubed (such as Velveeta )
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted


Preparation

Preheat oven to 350.

Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350 for 45 minutes.
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Old 11-22-2012, 10:00 AM   #19
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I used Letscook's recipe and made some changes. I actually combined that one with CWS's "recipe." it's in the oven now.
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Old 11-22-2012, 10:02 AM   #20
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Thanks all for the replies. You are the greatest.
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