Broccoli and Cheese Casserole

Today is Monday...so what does that mean?  Well, it SHOULD mean Meatless Mondays (and it was supposed to) but guess what - it's NOT!!!  Since Adam said he really wanted meat today I changed my meal plan around and instead of Chickpea Curry with Jasmine rice we had Chicken Cornbread Dressing, White Cream Corn and Broccoli/Cheese Casserole.

So, I decided I would share my mom's famous broccoli and cheese casserole recipe with you.  This is not a "clean food" dish and does use some processed foods but there are just some things I'm not willing to give up and this casserole is one of them. Just a note: we add jalapenos and jalapeno juice to give it a kick but that's optional. Back when my mom started making this dish, they sold Jalapeno Cheez Whiz but that's no longer available so we just improvise.
So, here it is. Hope you enjoy!


Broccoli Cheese Casserole

1 lb. bag cut broccoli spears
1 jar Cheez Whiz
1 can cream of mushroom soup
1-1/2 cups Minute Rice (I did use brown rice today but usually use white)
1 stick butter
Chopped jalapenos and juice (optional and amount to taste)

1. Melt butter in large skillet
2. Add broccoli and sautee in butter til warmed through
3. Add all other ingredients into the pan and cook until cheese is melted and all ingredients are incorporated
4. Pour into a greased casserole dish
5. Bake at 350 degrees until bubbly