Tofu Tuesday #40

Brought to you by...
Kaci@Ellyphant & Kelli@Gohn Crazy

Tofu Tuesday is the place to share all of your vegetarian secrets. If you have a great recipe to share, a product to rave or rant about, or anything that has made being a vegetarian easier for you please share it. (And vegans of course are welcome too!!) Feel free to grab the little button over there to the right. After you post come back here and link up with your address in the comments. I'm looking forward to reading all your posts!

Cheesy Broccoli-Rice Bake
(Taken from my Betty Crocker Easy Everyday Vegetarian Cook Book)

Prep - 15 min
Start to Finish - 50 min
8 servings

1 cup uncooked regular long-grain white rice
2 cups water
1 Tablespoon butter or margarine
1 large onion - 1 cup
1 (16 oz) loaf prepared cheese product, cut into cubes (come on people it's Velveeta)
1 can (10 3/4oz) condensed cream of mushroom soup
2/3 cup milk
1/4 teaspoon pepper, if desired (added this)
2 cups fresh broccoli florets - 1/2 inch
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1 Tablespoon butter or margarine, melted

1. Heat oven to 350. Spray 13x9" (3-qt) glass baking dish with cooking spray. Cook rice in water as directed on package.

2. Meanwhile, in 10-inch skillet, melt 1 Tbsp butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk, and pepper. Cook, stirring frequently, until cheese is melted.

3. Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 Tbsp melted butter; sprinkle over rice mixture.

4. Bake uncovered 30 - 35 minutes or until light brown on top and bubbly around edges.

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So not the healthiest thing I've made, but sooooooo good. And yes it has broccoli in it which is not a food that I'm well acquainted with. My Slap Chop is my best friend. I didn't leave the broccoli as large as it says, but I did add the entire 2 cups. But to get over the texture issues I just make it a bit smaller. This was a lot of work as much as sides go, but it was so good. It didn't pass the taste test with either kid, but seriously they are crazy. This was GOOOOOD. I'll definitely make it again. And it would rock for a potluck. Easily could be made healthier by choosing low-fat soup and the 2% cheese and whatnot.

Only thing I changed was that I only used about half an onion and thought that was plenty. And I used dried bread crumbs as I wasn't exactly sure what they were talking about. I'd do the same thing next time.

And I'm seriously loving this cook book. It's got a LOT of great recipes that I can't wait to make. Best of all? It's a vegetarian cookbook so I'm not working with substitutes or a tiny section of actual meatless dishes. It's my first vegetarian cookbook and I'm loving it!