Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.

Ingredients:

• 2 Cups Minute Brown Rice
• 1 (14.5 oz) Can of Chicken Broth
• 3 Cups of  Broccoli
• 6 oz of Velveeta Cheese (cubed)
• Pepper to Taste

Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

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Sharp Cheddar and Gruyere Mac and Cheese

I am notorious for throwing together a homemade mac and cheese with random cheese that I have on hand.  Some are winners and some are just okay.  This one is definitely one I will be making again.  I have used this same milk/butter/egg/flour combo a few times before.  I like it because it creates a great base for the cheese.  You can substitute other cheeses, but I like to make sure that at least one of them is on the stronger side.  I like cheese any cheese...YUM!

Ingredients:

• 1 1/2 Cups of Sharp Cheddar
• 1 1/2 Cups of Guyere
• 12 oz of Pasta cooked al dente (I used medium shells)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 teaspoon Ground Mustard
• 1/4 Cup Heavy Cream
• 1 1/2 Cups Milk (I used 1%)
• 1 Egg
• Salt and Pepper to taste

While the water for the pasta is coming to a boil I shred the cheese and gather and measure my ingredients because this is one of those recipes that the last 5 minutes is when it all comes together and you can't be scrambling for things.  

Once the pasta is cooked and drained, set it aside.  In the pot you boiled the pasta in melt the butter.  Once the butter is melted whisk in the flour.  Whisk continuously over medium-low heat for about 3 minutes, don't let it burn.  Slowly add the milk, heavy cream, and ground mustard to the butter/flour mixture.  Continue whisking until sauce thickens.  This will take about 5 minutes.  Reduce heat to low.  The next step is a little (just a little) tricky.  Remove about 1/4 cup of the sauce mix.  Gradually whisk the sauce mix into the bowl with the beaten egg.  Make sure you do it slowly so that you don't cook the egg.  Pour the egg mixture into the sauce mixture, mix well.  Next, add the shredded cheese, salt, and pepper.  Mix until cheese is melted.  Last add the cooked macaroni and stir.

Harvest Potatoes

This is a recipe that my grandma Miller gave to me several years ago.  I am not sure where the name Harvest Potatoes came from, but that was what was written on the recipe card she gave me so that is what I am going with.  This is a great dish to take to a pot luck or other group dinner.  It is easy to make and always a hit!  Many times I have mixed it all up a day ahead and then baked it when ready.  The most important step is to make sure that the hashbrown potatoes are thawed.  If they are not thawed, they will take FOREVER to cook through.  If I am not going to mix up ahead of time I just let the hashbrowns thaw in the fridge.  

Ingredients:

• 1 Bag of Cubed Hashbrown Potatoes (32 oz)- Thawed
• 1 Can Cream of Chicken Soup
• 1 Cup Sour Cream
• 1 1/2 Cups Shredded Cheddar Cheese
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 Cup Diced Onion (optional)

My grandmother's recipe also calls for 2 cups of Potato Chips (or Corn Flakes) combined with a 1/4 cup of melted butter sprinkled on top of potato mixture.  My husband doesn't like this so I always skip it, but I should just start doing it on half of the dish.  

Preheat oven to 350.  Mix all ingredients except potatoes in a large bowl.  When the mixture is well combined stir in the potatoes.

Place potatoes in a greased 9x13 baking dish and bake for 55-60 minutes.

I doubled the recipe because I was taking it to a pot luck with several families.