Y’all, can I just tell you about how I wish I had a melty blanket of cheese to sleep under every night so that I could wake up and eat through it for breakfast every morning?
Welcome to the brain of a food blogger. Totally normal over here!
But really though, anything that is covered by a blanket of cheddar cheese pretty much automatically wins in my book, and I think that if we’re all being honest with ourselves we’d all agree.
OH! And speaking of being honest with ourselves, I just have to say this: I am severely saddened by the evening wear portion of the Miss America pageant that was on TV last night. Surely those sweet girls know that dresses that are so poorly designed that they hang weird and inhibit normal movement are not attractive. And I wish I could pull the majority of them aside and let them know that they are ABSOLUTELY GORGEOUS without having to show off all the goods in front of the whole entire world.
I’m just sayin’ is all. Women are more beautiful when there’s a little mystery and modesty going on.
But back to the cheese – I haven’t always been a fan of the standard broccoli cheese casserole that we would always find on the buffet tables at church Thanksgiving suppers growing up. The broccoli was weird and the only redeeming quality was – shocker – the cheese. However, I took the things that I DO like about that casserole and threw my little spin on them – chewy brown rice, fresh broccoli, super sharp cheddar and toned down the condensed soup a bit to come up with something I think is totally Thanksgiving-worthy, but easy enough to get on the table for any weeknight dinner too.
I’m thinking about dedicating this week to the growing massive pile of books to be read, so if you need me you can find me cuddled under my cheese blanket and reading 😉 Join me, won’t you?
CHEESY BROCCOLI AND BROWN RICE CASSEROLE
- 2 cups cooked brown rice
- 2-1/2 cups fresh broccoli florets
- 1 can cream of chicken soup (you could also use cream of mushroom)
- 1/3 cup milk
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 1 cup shredded sharp cheddar cheese
Preheat oven to 350. Stir together all ingredients except the cheese. Pour into an oven-safe baking dish (I used a 10-inch cast iron skillet). Sprinkle the top with cheese. Bake at 350 for 30-35 minutes until the broccoli is cooked through and the cheese is golden and bubbly on top. Serve hot!