Zesty Broccoli Rice Casserole

Living with a vegetarian has its challenges. It is amazing how many dishes that you think would be meat-free are not - they use chicken stock or other items that you don’t taste in the overall dish, but they do have meat in them.

So challenge accepted - this Lazy Cook and Lifestylist have been working on changing up some classic recipes to not only make them vegetarian or vegan friendly but to also make them possibly even better than the original.

YesShef! Chef Tiffany Derry whom many of you probably know from some of the many culinary shows that she has been on, or if you are as lucky as I am, you may have gotten to know her in person. She has created a new Creole Seasoning that I am in love with and is going to go with me during the Thanksgiving celebrations to cook with. It kicks up almost any dish, and this Broccoli Rice Casserole is no exception. By adding a Hatch Queso to it instead of just a cheese sauce. The result is a dish that has some heat to it, and can stand alone or be the perfect side dish - it’s up to you.

Ingredients

3 Cups cooked rice of your choice
1/2 of a white onion, chopped
1/4 cup unsalted butter
6 cups chopped fresh broccoli (or you can substitute frozen broccoli)
1 can Cream of Celery Soup
12 oz Hatch Queso (if you can’t find it, medium spice queso will do)
1/3 Cup milk
1Teaspoon ‘shef Tiffany Creole Seasoning

Directions

Preheat oven to 350 degrees

Prepare your rice. We love to use our InstantPot, and do 1 Cup of rice with 1 1/2 cups of water. Cook on rice mode and you have perfect rice almost every time!

In a large skillet, melt butter then add the chopped onions on medium heat. Stir and cook until translucent.

Add in broccoli, and cook until is cooked to your taste.

Add in rice, queso, milk, seasonings, and soup, and stir until the sauces are melted.

Pour into a baking dish, place in oven, and cook for 30 minutes or until the edges start to bubble.

Enjoy!