By Patricia Morrison
WASHINGTON — I have a grandson, Gabe, and a granddaughter, Sage, who don’t put sauce on their spaghetti. They only like butter on their pasta. When they go out to eat and order this meal, the servers give them an odd look and I’m sure there is laughter in the kitchen.
My youngest grandson, Jackson, the other daughter’s boy, is also an odd eater. He doesn’t like macaroni and cheese. Who doesn’t like macaroni and cheese? In fact, the other grandson (who doesn’t like sauce) keeps telling the little guy how good macaroni and cheese is. But Jack doesn’t like cheese at all, in any form.
Another oddity that Gabe has is rice. He could live on white rice with just salt and pepper. He would eat it three meals a day if his mother let him. Which she doesn’t.
But they all like fruits and vegetables including broccoli. So I fooled them a while back and made broccoli casserole and got them all to eat cheese, broccoli, rice and water chestnuts.
This just happens to be one of my favorite recipes and is great for church functions, family get togethers and other occasions that call for a shared dish.
I got the recipe about 30 years ago from a church, Girl Scout leader friend. Meaning we were both Girl Scout leaders and went to the same church. Hope you enjoy it.
1-1/2 C. Minute Rice 2 pkgs. frozen chopped broccoli 8 oz. Cheez Whiz 1 can cream of chicken soup 1 can sliced water chestnuts, drained 3 T. butter 1/4 C. chopped onion 1/2 C. chopped celery 1/2 C. milk Prepare rice according to directions. Cook broccoli. Mix rice and broccoli in a greased 9x12 inch casserole. Saute onion and celery in butter. Add milk and cheese to onion and celery, mix well. Add chicken soup and water chestnuts. Pour over broccoli. Bake at 350 degrees for about 40 minutes.