Broccoli, Cheese & Rice

[mos]

If you read the post for Mac and Cheese ii (previous to this thread), you know that i recently discovered my dm’s notebook with her recipes that i grew up on. she was a true woman of the 50’s and 60’s using all of the ‘short-cuts’ available at the time. The following recipe is one of those.

I grew up on it and survived…giggle. So, if you are willing to try her short-cuts, it is tasty if not that healthy by what we know today. and dd got meat — fried chicken or a ham steak to go with the meal, while the rest of us just had —
broccoli, cheese & rice
6 cups fresh broccoli florets
14-1/2 oz can chicken broth
2 cups instant white rice, uncooked
8 oz Velvetta, cut into 1/2-inch cubes
1-1/2 tbs butter
10 crackers, crushed
2 tbs parmesan cheese, grated
Bring broccoli and broth to boil in medium saucepan.

Stir in rice. Cover. Remove from heat.

Let stand 5 min. Stir in Velvetta. Let stand, covered, 5 min.

Stir until Velvetta is completely melted. Spoon into bowl. Refrigerate up to 24 hours.
Meanwhile, melt butter in small skillet on medium heat.

Add cracker crumbs. Cook 2 to 3 min or until golden brown, stirring frequently. Cool completely.

Stir in Parmesan. Spoon into airtight container. Store at room temperature up to 24 hours.
Cover broccoli mixture with foil just before serving.

Bake in 400° for 12-15 min or until heated through. Stir. Sprinkle with crumb mixture.

Continue heating, uncovered, 5-10 min or until heated through. Serves 12
:arizona:

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