Mushroom, broccoli & cheese casserole
Freezer meal número dos! And the good thing about this one is it’s even easier than the last one! I love mushrooms, almost as much as my loyal 14 year old dog companion who decided to eat one over the weekend and then had to get rushed to the emergency vet. No worries, dog is good, mushroom wasn’t toxic and maybe he’ll be a little less daring and not eat random things out of the mulch anymore, although I won’t hold my breath on that one.
When I was deciding on what freezer meals I wanted to create for the soon to be madre I wanted to make sure I included a protein, and since I don’t eat meat I picked the protein I usually eat, mushrooms! So when I asked her if they also liked mushrooms and she said yes I was psyched, although since I was cooking for them I’m pretty sure she would have just say yes if I asked her if they liked anything!
This casserole only requires five ingredients and it’s very very simple to put together, and if you don’t like mushrooms you can leave that ingredient out and swap out the soup for cream of celery.
Ingredients
- 1 can cream of mushroom soup
- 8 oz bag of cheddar jack cheese
- 2 cups rice
- 8 oz package of mushrooms
- 1 head broccoli (or frozen florets)
Directions
- Boil 4 cups water, once boiled add 2 cups of rice, cover and simmer for 20 minutes
- If you’re using fresh broccoli, cut off the end and chop up the broccoli florets, steam them for about 5 – 7 minutes, if you have a frozen bag of broccoli follow the directions on the bag to steam them
- Clean and dice your mushrooms, add some olive oil to a saute pan and cook for 7 minutes while you’re broccoli steams
- Once everything is cooked dump it all into a dish, add the mushroom soup and cheese and stir together
- This meal can either be cooked for 25 minutes in a 350* oven or placed in the freezer and cooked later for about an hour!