Sunday, July 3, 2016
Okay, y’all, I’m calling it like I see it and labeling this a Fall dinner… right here in the middle of summer. I’ve gone from pumpkin recipes to sweet potato casserole in a matter of days and I just can’t explain it. This could be a serious problem for me, because while you were planning your 4th of July menu, I was cooking a very mini-Thanksgiving dinner. And you thought I was kidding when I said I was missing Fall. 🙂 Take a look at the recipe for Broccoli and Rice Casserole and the recipe for Holiday Sweet Potato Bake from Easy Everyday Cooking. The Broccoli and Rice Casserole recipe is the best I’ve ever had, but that goes without saying – it came from my Mom’s kitchen. I hope your Sunday is wonderful!
My Mom’s Broccoli and Rice Casserole
1 cup of boiling water and 1 cup of instant rice (5 minute rice), cooked according to package directions
10 ounce package frozen, chopped broccoli, cooked according to package directions and drained
1 can cream of chicken soup (10.75 ounces)
8 ounces Velveeta cheese, cut into small cubes
half stick of butter
Salt to taste
Heat oven to 350 degrees. Butter a baking dish and set aside. Cook instant rice according to package directions. Cook frozen broccoli according to package directions and drain.
In a medium sized bowl, add cream of chicken, Velveeta cubes and butter. Add cooked/drained broccoli. Add cooked rice and salt to taste. Stir until well combined. Pour into buttered baking dish and bake for 20-25 minutes until bubbly. Enjoy!
(From my Mom’s kitchen)
Holiday Sweet Potato Bake
4 large sweet potatoes, peeled and cut into chunks
1/2 cup of butter, softened
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup sugar
1/2 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans, optional
1/2 cup flaked coconut, optional
2 cups mini marshmallows
Heat oven to 350 degrees. Butter a baking dish and set aside. Peel sweet potatoes and cut into chunks. Place in a pot and add enough water to cover potatoes. Boil until tender, drain.
Combine cooked and drained sweet potatoes and butter in a large bowl. Mix until well blended. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and salt; mix well. Stir in pecans and coconut.*
Spoon sweet potato mixture into buttered baking dish and bake for 20 minutes. Remove from oven and arrange marshmallows over top. Bake for 3-5 minutes or until marshmallows are puffed and golden brown.
(Via Easy Everyday Cooking)
*I omit the pecans and coconut. Also, the marshmallows are my favorite part, so there’s a good chance I add a lot more than 2 cups. I know! I can’t help it! 🙂 Enjoy!
♥Tawnya