Aunt Sarah’s Broccoli Casserole

Aunt Sarah is my grandmother’s sister, and when I was younger, she had a restaurant in our little hometown called the Kountry Kitchen. The restaurant was a lunch buffet where they would have a couple different meat choices each day and about five or six different sides to choose from. Fridays were always my favorite, because Friday was broccoli casserole day.

When I was little, I was extremely picky, so everyone was amazed that I would even eat broccoli casserole. I loved the stuff so much that Aunt Sarah started making it for all of our family get-togethers. She makes a pan without the cheese topping for me because I don’t like cheese (yes, I’m spoiled).

This recipe is one of my favorites, especially around the holidays.

Ingredients:

  • 2 one pound packages of frozen broccoli
  • 1 small yellow or white onion, diced
  • 1 stick butter or margarine
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup white rice, uncooked (we use MinuteRice for this recipe and it works great)
  • Salt and pepper to taste

Instructions:

  • Place broccoli in a large boiler. Add about 2 cups of water and cook until the broccoli is very tender (the pieces should be falling apart).
  • Melt the stick of butter and sauté onion in the butter until they become transparent.
  • Stir together the cooked broccoli, butter and onions, soups, and rice until mixed well. Season with salt and pepper to taste.
  • Pour into a greased 9×13 casserole dish and bake at 350 degrees for about 30 minutes, or until the edges of the casserole start to bubble. (This recipe also freezes well, so you can divide the mixture into smaller dishes and freeze some for later, which is what I usually do).
  • OPTIONAL: Add grated cheese or a butter cracker crust on top before baking.

Mexican Chicken Casserole for Two

I created this recipe tonight because my husband was tired of eating my Whole30 meals and wanted something a little more hearty. We had a party for the Bama vs. LSU game last night (Roll Tide!), so we had some leftover tortilla chips that I wanted to use. I also was meal prepping for my last week of the Whole30 by boiling a big batch of chicken, so I decided to use what I already had on hand and create a Mexican chicken casserole. I purposely made this a small casserole since I was making it just for Jef. It turned out to be the perfect size for two people (he’ll eat the rest for lunch tomorrow). It got the thumbs up from him and he said this recipe is a keeper.


Here’s what you need:

2 small chicken breasts, cooked and shredded

1/2 cup cooked white rice

1 can cream of mushroom soup

1/2 yellow onion, chopped

2 tsp. diced jalepenos

1 Tbsp. taco seasoning

1/2 can whole kernel corn, drained

1/2 cup shredded cheddar cheese

A handful of crushed tortilla chips

Mix the shredded chicken, rice, soup, onion, jalepenos, taco seasoning, and corn in a mixing bowl. Pour mixture into a small baking dish. Top with shredded cheese.

Bake at 359 degrees for 15 minutes.

Remove from oven and top with crushed tortilla chips. Bake for an additional 5 minutes.