This dish is a Thanksgiving/Christmas favorite. It feeds a lot of people, and it just tastes good. My aunt made this dish for Thanksgiving when I was growing up. She would deliver the casserole dish in a colorful basket that she bought on a vacation in the Bahamas. (I don’t know why I remember that detail, but I do.)
This side is super easy. So here is what you do:
2 Broccoli heads steamed with Tony Chachere’s seasoning.
2 cups of cooked rice
1 can cream of mushroom soup mixed with liquor from steaming the vegetables
1/2 large white onion, sautéed in a tablespoon of butter
Mix in the casserole dish
Top with shredded cheddar cheese
Bake uncovered at 350 deg until the cheese is melted, about 25 – 30 min. You can make it the day ahead, but wait to do the baking on the Big Day. It stores in the refrigerator for about 48 hours, or freeze for a week.
