Casserole number two is up! I modified this Riced-Broccoli Rice Casserole from Diana Rattray’s 8-Ingredient Broccoli Rice Casserole posted on thespruceeats.com.
One of my aims when working on Minced & Moist meals is to avoid modifying the meal after cooking, mostly so I can wash the dishes while dinner is in the oven. Yeah, we still don’t have a dishwasher.
A huge benefit of this delightful Riced-Broccoli Rice Casserole is that you don’t need to use or wash a food processor or blender at all!
That is, unless you want to use your food processor to mince the onion. I thought I could grate the onion on my cheese grater, and oh boy that is something that should be reserved for enemies!! I had to go outside to escape the extreme onion tears, worse than I have ever experienced. In the end, I just minced up my onion with a knife (with residual tears in my eyes).
For the main modification to this recipe, I replaced the original pieces of broccoli in broccoli rice casserole with a bag of frozen riced broccoli. This removes all the smashing/mashing/dicing typically involved in a Minced & Moist recipe besides the onion. You could rice a head of broccoli yourself, of course, if you own and wanted to wash a ricer.
Green Giant makes a variety of frozen riced vegetables, but I found a larger bag for less at my local Sprouts. My package had microwave instructions, so just I cooked the broccoli in the bag it came in to save even more dishes. Genius!
When you add and cook down the cream of chicken soup, this is an excellent opportunity to remove all those little chicken pieces they toss into the can to remind us that it’s made of chicken. All the pieces in my can were larger than 2mm, so I needed to remove them to meet the Minced & Moist requirements.
I used Monterey Jack cheese in this casserole because it’s what we had on hand, but you could replace with Velveeta or cheddar for a more traditional, Midwest style.
The absolute most important part of this recipe is tasting the mixture before you bake it. This is a relatively easy modified-texture meal, but we need to make sure it still has flavor! Don’t under-season, but also watch out for over-salting (a mistake I made on my first batch).
This casserole would be a delight to bring to a potluck, as it could easily transition from a side dish to a stand-alone main – especially if there’s nothing else at the potluck at your level.
As always, test the dish using the IDDSI testing methods before serving to your modified-texture loved one to ensure that your batch has turned out at the appropriate texture.
Comment and rate below! I want to see pictures and hear stories of how this turned out for you!
Riced-Broccoli Rice Casserole
- 1 Tbsp oil
- ½ an onion minced to 2mmx15mm or less
- 1 10.5 oz can cream of chicken or mushroom soup
- 3/4 C shredded cheese I used Monterey Jack and Manchego
- 1 C cooked rice
- 1 12 oz pkg riced broccoli
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- Preheat the oven to 350 degrees. Grease an 8x8in pan and set aside.
- Cook the rice according to the instructions.
- Cook the broccoli according to the package instructions (mine was microwave in bag).
- Heat a skillet or saute pan over medium-low heat. Saute the onion with oil until soft.
- Add the cream of chicken soup and cheese. Cook, stirring, until the cheese has melted. As you’re stirring, remove any large pieces of chicken from the soup that do not meet the 2mm size requirement.
- Combine soup/onion mixture with the rice and riced broccoli in a large bowl.
- Add salt, pepper, Mrs. Dash, onion powder, and garlic powder to taste.
- Spread the mixture into the 8x8 and cover with foil.
- Bake for 20 to 25 minutes or until heated through.