8 ounces cheddar cheese, coarsely grated I had no idea what her mother was doing, nor what those things were. I was denied Kraft Macaroni and Cheese and anything from Chef Boyardee. You use sodium citrate to emulsify whatever cheese you want to have as your sauce and voila! Place in a bowl and add the egg white. https://www.chatelaine.com/recipe/dinner/cheddar-broccoli-soup Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. (I vote for “My Mother Was a Terrible Cook!” which is my favorite line from Big Night. Good times. Love your blog. Oddly enough, we never ate beets at home, so I learned about those at school (and yeah, our school cafeteria had truly EXCELLENT food, not kidding). The cauliflower is beautiful and cheap in the markets right now and it’s so so good roasted in this casserole. And we used 1 percent milk and a combination of gouda and Irish cheddar and it was creamy and delicious. with shredded cheddar) as a snack. The cheese sauce is perfectly balanced with all the other ingredients. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Broccoli Cheddar Soup. We did not get cookies, breakfasts, lunches, snacks, etc. Thanks for the memories. I have made many recipes from your book and every single one has been a smashing success, but the brisket recipe alone would be worth more than the price of the book! Seems like it would be fine. It was beyond delicious. I used all wild rice and that is great in the casserole because it stays nice and firm. Aah you have so many already, but i actually called my best friends mom and asked her how she made her squash vegetables with cheese because we had never had it. We were lucky in my house… we had frozen pot-pies, spaghetti-Os and Little Debbies, but my mother also canned tomatoes every summer, made jams and applesauce, and homemade cookies. I was cooking Plain Vanilla the entire time! Does anyone think this would be good with meat added? As a lifetime veteran of church dinners (hundreds of them) I can tell you that I have tasted every incarnation of the broccoli-rice-cheese casserole, and like most recipes that surfaced in the late 60s, no one knows or remembers what the original was meant to be. I bet they were the sort of people who frowned upon food-colouring packed candy too? Still, once in a while we got frosted flakes or Nehi Orange Soda. it was fun and totally ruined the mystery these franken-foods had going for them. Creamy Broccoli Cheddar Soup is the perfect warming soup for a cold day. My mom was not impressed. Just if you need more datapoints. Our cooking is a bit more refined nowadays, so I’m gonna have to give this one a try. It worked well with extra sharp cheddar. requested I try my hand at earlier this year. Thank you for this recipe, my life is forever changed. I think I might be your mother. Deb, I never had broccoli-cheese casserole either. I suspect your recipe, Oh my darling Smitten Kitchen, is very close to the original, and I can’t wait to try it. (‘But surely you also had something ELSE to eat?’) 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small; 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup) 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish Strawberry Nestle’s Quick, Pop Tarts, CheezeWiz, the popcorn that unravelled on the stove, Hawaiian Punch, Hi-C and Dr. Pepper were just a few of the items she stored in her pantry. After just one bite, I realized how blessed I am to have a mom who took the time to make us helper-free meals! A SNACK! And guess what? This was my first time making cheese sauce, and my first time ever using a broiler (incredible I know). Thanks for posting! Casseroles in the UK are meat stews, not gratin-style oven bakes, so I almost glossed over this one because it sounded very odd to British ears, but I’m SOOO glad I did! I used far more broccoli and less cheese but it was still amazing. I remember the first moment that i realized- i was an adult and i could buy anything i wanted! My mother was and is a terrible cook. ", followed by 286 people on Pinterest. Her’s is a simpler version with just chicken, broccoli, cheese and bread crumbs mixed with cream of chicken or mushroom and sour cream and some chicken broth. Dec 15, 2019 - For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup… We were financially strapped, so Mom saved money by making her own jam. I’m planning to serve it again this year. Growing up I got any kind of artificially flavored, sugared cereal I wanted along with Pizza rolls, chips, cookies and anything else you can think of (including TANG drink) EXCEPT for soft drinks! When my mom started staying home after my brother was born, she became a born-again granola mom, home-made bread and carob brownies. The only seasonings my mother used were salt and garlic powder so there were many dishes I never experienced until adulthood. Sugarmama — OOOOOOOOH! SO GOOD! Amanda — Tell me more. (one less pot!) Someone recently gave my son some Hostess products and I am threatening to try a bite of a Twinkie. We also ate instant mashed potatoes (the dried flakes in the box) and drank Tang just like astronauts. Also, this will be made for our Christmas dinner this year! As an Amazon Associate I earn from qualifying purchases. Let’s make something worth sharing! Xx. I never had any kind of Mexican food until I was in college, not even a taco, because it was not common where we lived. Thinking of replacing the broccoli with artichoke hearts. OH WOOOOOAH!!! This looks and sounds really interesting. M2 has a thing about broccoli cheddar soup. When I was at school I was insanely jealous of a friend whose mum would pack him jam sandwiches cut into squares for lunch. ;) I didn’t feel majorly deprived and am very glad I was raised that way. Same with pudding, I thought homemade pudding was Jello pudding cooked on the stove vs instant :) I was in my 30s before I ever tasted pudding make in a double boiler. I made this Friday night and it was great! So many questions. I thought that maybe April Bloomfield had a great rabbit-inclusive recipe but now I cannot find reference to it. Or a big treat during Lent, tuna-potato chip casserole, held together with canned mushroom soup. My parents were German immigrants, so most of the meals were meat and potatoes and such and Mom was a terrific baker. :-( A sad, sad childhood indeed. Tonight. Having said that, we were allowed to have pop tarts and sugary cereals now and then. Of the denied things over which I feel absolutely cheated? Delicious. Also, I couldn’t get my hands on raw wild rice, so I had to sub in a microwavable brown and wild rice mix, skip the 50 minute cooking portion and I fried it up for a few minutes with the onion. Spelt definitely takes longer to cook, but would be delicious here. We always had Raisin Bran, Grape Nuts, and really healthy cereals growing up. Am I reading it correctly that 1/3 of the cheese is used to make the sauce and 2/3 is used to top the bake? I can’t wait to have the leftovers, maybe with shredded rotisserie chicken or a fried egg? Thanks so much! My birthday is next week and my mother-in-law asked what I wanted for dinner. Only par-boil it for a minute, two tops. Caitlin M — Thank you! I do things like this because I never know when my son is only going to eat half a meal, or which half it will be so I end up putting more things out for family meals to cover … whims. Or graham crackers. I’ve thrown in leftover chicken and even added carrots. I add chicken (cut up cooked breasts or leftover rotisserie) and usually double it to make two casseroles. Abby. Heat the olive oil and butter in heavy bottomed skillet over medium heat. I think it will be just fine without. Thank you! I wanted a store bought one! It was delish! I devoted many hours trying to make a homemade version that he would eat (going as far as adding food coloring), but I never managed to replicate that fake sweet (chemical) flavor that he was addicted to. How about using a nice organic frozen broccoli? I was clueless, since I’d only ever had my mom’s homemade mac-and-cheese. Thank you, Deb!! I never met the broccoli cheese casserole until a dreaded Thanksgiving potluck I first attended as an adult. Just added 1lb browned ground turkey. why not. I also seasoned the rice and broccoli with Baharat (from New York Shuk, thanks Deb!) It can usually feel easier said than done, but this is one time it really is easy. She did cook some magical meals. My sister has been praising your website for years now and I finally decided to try a few recipes. Post was not sent - check your email addresses! This dish comes together in a SNAP. I too grew up in a house that never had any of those “good” items you described. Thanks for sharing from 3girls1apple.com. I longed for the snowy white Wonder bread sandwiches of my classmates. ;) Someone else suggested sausage; I think some broken-up chicken or turkey sausages could be great in here. Kool-Aid? Really good. I have weird kids I know. The only time I got sugar cereals was when we were camping with the Girl Scout troop, and bought a variety pack of the little cereal boxes. I remember when they were brand new and being advertised. I love this, and make it with multi-colored quinoa (and I cut down the cheese by about half, because I am that kind of crunchy mom). Mom wins. Thanks! :). My mother used to make that broccoli cheese casserole with gobs of Velveeta, then it was topped with crushed Ritz crackers that had been sauteed in BUTTER! Store bought packaged cookies! Apparently I make amazing chicken pot pie? Spanish being the smoked paprika salami-like…..and Mexican being hot spicy raw. Lettuce and tomatoes were “salad.” Then I moved to California. I don’t think we ever had broccoli – this would have been made with boil-in-the-bag white rice (the worst! Thanks for sharing. How to make Broccoli and Cheese Soup: In a dutch oven melt butter and sautee onion and carrots until soft. But it’s pretty much the only time of year I’ll let myself eat it! Thanks, Deb! (A gruyere or Swiss-like cheese would be good too.). Devoured by my 3 year old. Of course, you can make it as smooth or chunky as you want. It might have worked for me because I had some extra liquid in the rice mixture after cooking- maybe from the extra vegetables? I think they could use a shake up…. What a memory! Do you think it would work if I did everything up to assembly the day before and then put it in the oven to warm just before serving? No white bread either. If you search the word “roasted,” you’ll see several comments above (starting with this one: https://smittenkitchen.com/2014/03/broccoli-cheddar-and-wild-rice-casserole/#comment-798454) mention using roasted broccoli (and I spotted one who noted using roasted cauliflower). We also were not allowed the “good” stuff but occasionally would get to go to A&W for burgers and root beer when Dad was traveling. If my mom was in a good mood she’d let us buy Honey Nut Cheerios. Hi Deb! (And that’s not even counting the time it takes to then get them out of their snowsuits…and then back into th BTW even though this would be WAY too long, your son could call his blog Not-So-Smitten with My Mother’s Kitchen! Next time 100% wild rice. Best Cheese for Broccoli Cheese Soup. My mom was the child of a very busy mom, and a working mom herself when I was little, so convenience foods were the easiest thing for her to cook. Food that I was denied as a child? i always reduce the cheese by probably half. Because this one is amazing! Anyway, I use Rice Select Royal Blend with white, brown, wild and red rice. To this day I’ll wander around the freezer section completely mesmerized by all the stuff you can get. Mine was soupy as well. I’m just wondering where to find wild rice that isn’t in the boxed packages…. Feel free to take off your shoes, grab a cookie, and join the conversation. Thanks for this one! I used all wild rice, steamed the broccoli to cut down wateriness, and sautéed 8 ounces of mushrooms and 2 diced stalks of celery with the onions. They use the recipe on the Pepperidge farm stuffing crumbs bag. I wasn’t allowed to have Hostess snacks, no Ho-Ho’s in my lunchbox. No other goop. (It really does get better. Be sure to have plenty of crusty bread around for sopping up the leftovers. 30.09.2015 - broccoli cheddar soup, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ This was a hit with the family! As a teen, I started experimenting with spices which led to years of mockery over the cinnamon in the spaghetti sauce. :), 1. my son is in the same camp, no food shall ever touch and once it does, it’s DEAD to him. Pour over cooked macaroni. Is. We never dined out or had fast food when I was a kid. : ). Our GTK version is lightened up on calories but not on flavor. Would that change anything I’d need to do with the cooking time or amount fo liquid? Put it in the oven and bake until the cheeze is properly melted and nearly disappeared ( you didn’t over do the cheese did you?) I thank you for your diligence and all-around good humor (that’s a play on words; we were permitted one a day, by the way), to say nothing of some very good eatin’ receipts. Hi Deb, just made this tonight – delicious. – stir it all up and pop in the oven. We were mostly denied candy (fruit roll-ups, fruit-by-the-foot) and the ramen cup of soup (which was my all-time FAVORITE!). I also think the cheese sauce could be reduced by half (and I love cheese!). The instructions say 4 to 1 ratio, water / rice, vs. your 2:1 ratio. I made this almost exactly as written — substituting brussel sprouts and cauliflower for the broccoli, (a little less) smoked gouda for the cheddar, and whole wheat instead of AP flour since those are the things I had on hand. 60 ml plain flour. How awful of your parents to deprive you of such delights! LALALALALA! http://www.saveur.com/article/contests/best-food-blog-awards-2014-nominate?src=SOC&dom=fb. First time commenting, I love your site and make your blondies, lemon tart, and many other things constantly–though I always give you credit. As a family, we had a big rule when we went out to the movies—no snacks or drinks at the theater! This Broccoli Cheddar Soup falls into the really, really good camp. Thanks again, thoroughly enjoy your blog. Even though I haven’t made this recipe yet, I already know I’ll love it; such a great twist! So…soaked cashews, water or broth (slightly more than cashew amount), cheese or nutritional yeast – I often throw in some roast red pepper. Return the soup to the pot (if needed) and stir in all but about 1/2 cup (or 2 ounces) of the cheddar … Hope that helps. I modified your recipe to make it gluten-free (celiac on top of the allergies!) Brings back happy memories. Wah – I made this last night and mine turned out so watery! Although we ate all sorts of convenience/processed foods, my parents drew the line at sugary cereal! Was able to use the ends of a couple pieces of cheese, mixed in some cauliflower rice with basmati rice to clean out the freezer, and used dried garlic instead fresh. (Don’t judge me. My broccoli cheese rice dish has a dash of cider vinegar and leftover turkey. That one uses less cheese, a good helping of caramelized onions, a breadcrumb-butter lid and no milk, just broth poured over (not a thickened sauce). Thanks for sharing your recipe and glad you’re bringing a dish like this back into the world! Now I think my Dad was onto something with the small quantities of juice. Adapted from Smitten Kitchen’s recipe. I’d also up the wild rice to at least a cup and maybe a little more, too. I don’t think I was denied anything enviable as a child… now, as an adult, I wish I was. Even better the next day! Needless to say- we were considered quite freakish by all. If jelly was added, sans the onion, it was then buttered and grilled, like cheese. Remove from the heat. I am trying to figure out if it’s an altitude issue or something else, but I made this tonight and it was soupy. Ollie – melt 2T butter in a saucepan. My mom did make use of condensed soups as sauces, though. Do you have two extra tablespoons of butter listed? Any rice I want to use. Made this last night – delicious! Green bean casserole — Yup, we made that here too! Years later, he finally eats homemade mac and cheese. This was fantastic! I forgot to use the broth in the cheese sauce and subbed leftover farro for the rice because I needed something quick. Now I can’t stand them except your home made variety. My poor kids are doomed. You would not believe how hard I had to talk my mom into buying Kix. Kids are hilarious. I did think lunchmeat sandwiches and potato chips were a treat. I followed it exactly first off. That was an awful task and at the end I decided to eat the yogurt plain so I wouldn’t cringe every time I found a sugar piece in my mouth. It was actual roux-based sauce, though, so that’s actually a pretty good food memory, albeit with overcooked broccoli. I used regular rice, coconut oil to replace the butter and a cashew cream cheese sauce because I didn’t have any milk. YUM. You just made me want to put down my burger and eat broccoli…well at least eat my broccoli with a burger. I use cashew cream instead of a butter-flour-water/broth roux for almost everything that calls for a roux. I think it’s fine – not really anything stellar but not a bad dish. I also added a bit of panko on top. I love your blog and your recipes. Sorry to repeat a previously asked questions but I couldn’t find your answer. not allowed to go on the school trip to the Hershey Chocolate Factory. This looks awesome. This looks sooo good. My mother’s solution was to buy the little cake pans and the little mixes and bake them in the big oven on the lowest temperature possible. Melt the butter in a large Dutch oven over medium heat. I think I was making up for lost time and ate only ramen noodles for about two weeks straight. Lisa — Omg, my son had totally wailed that mid-tantrum when he was in his 3s. We were not allowed to touch it. Solved the watery issue and it was delicious! Cheddar, Gouda, anything with a high milk content. My mother was a nurse and health food enthusiast. My Mom had to make us homemade birthday cakes. Did you have any idea when you posted this that the timing would be perfect for Snowpocalypse Part 3? We ate a gamut of foods when we were growing up. ), mushroom soup, American cheese, maybe a pinch of onion powder. But I never had any cavities growing up. We drank V-8 while Mom had a black-and-white ice cream soda at Johnson’s drugstore in Far Rockaway (about 70 years ago) and that was my first bout of screaming jealousy (but far from the last). I am so happy I trusted you to perfect this dish! Evidently our pediatrician told my mother not to buy but rather bake cookies because they were far healthier and not to give us soda. I agree! Lots of canned vegetables in those days because fresh were expensive and not always available when it was not the season. At my house, we had wonder bread and slices of processed yellow cheese. Could I substitute white rice in the recipe and still have it turn out well? Her idea of cooking was this nightmare that consisted of, wait for it, a banana, a handful of grapes, a tablespoon of peanut butter and a tablespoon of Mayo. I wondered if I had accidentally made too much sauce, because it was a bit soupy when I put everything together. Yes, a lot of bacon. Oh well. I used quinoa instead of rice and didn’t add stock or put it in the oven at all. I made the recipe as written, but added two cooked and cut up chicken breasts to make it into a whole meal. It is a lot like this, but with chicken on the bottom layer. Just made this with brown jasmine rice. It makes an appearance at nearly every family get-together. I might cut down on the cheese especially (but maybe all of the sauce). Otherwise—yum–ruined Uncle Ben’s forever for us! I found out the rice and the not mild cheese were strange when I got married. How does that change the cooking instructions as they all take different amount of time. We didn’t really get anything in the house that was sugary, either, except for homemade desserts. But, I begged to make the Castle Cake from the Betty Crocker Boys & Girls Cookbook every year. I especially love the crispy top crust and edges, my favorite part of most casseroles! BTW – I’m making this wild rice casserole tonight to go with roasted duck breast. (But they’d much rather we’d eat Raisin Bran — funny, because I find it quite sweet now — or the “house cereal,” Shredded Wheat, not frosted. (i.e., when we were legitimately pressed for time) Wonder what that was about? You are going to want to put this one in your rotation…especially now that it’s officially soup season. I still have their little cookbook! Unfortunately -or fortunately! But, dare I say it, too cheesy and decadent. This was delicious! My dad raised both my younger sister and Me. Anna — It could totally be a main dish, with or without an egg on top, but I roasted some sweet Italian-style chicken sausages with it. But sometimes I miss a good, nostalgic bite of comfort. Yum! Mmmm looks great- I’ll be cooking this soon! :), Ah, this is perfect. Son of Smitten (OK, maybe that one’s a little creepy) I think it’s pretty good too! My children will be getting this version! Hard to imagine that! I also wanted an Easy Bake Oven, but was turned down every time I asked. I am sold. No cheese sauce and no dog to sneak it to under the table. Want to like this as it has all the things I love. Soooo I know what you’re thinking EW GROSS! It was SO good and so easy to make. And I knew I was the only one that was going to eat it, because my husband hates anything cheesy and saucy, and he likes raw broccoli as opposed to cooked. Thank you. Most of my experiences with this classic have either been really, really good or really, really bad. I used plan old white rice becuase of them but added breadcrumbs to give a bit of bite (I stupidly had a little taste out of the oven and nearly peeled ha;f the topping off it was so tasty) I might have to add chopped walnuts or flake almonds next time. ;) But have since denied them that as the salt and other things give me shivers. Deb, do you think it would be a good idea to substitute the broccoli with fresh asparagus? I hated it- it was always rubbery and soggy. Couldn’t find any blends at my Kroger! Thank you! I also like that you used most of the broccoli stalk…too many people throw them away not realizing how much flavor and how tender they are. (I’m collecting rabbit recipes now.). We made it on Thursday evening and ate the leftovers for lunch on Friday–and it was so good we made it again for dinner on Friday night. We mostly had take out pizza. Thank you SO much Deb. When chicken was more expensive than veal (can you believe it!) We ate lots of vegetables, chicken, fish and cornbread. I also still unabashedly love Campbell’s cream of mushroom soup, though I sometimes add things to it like dried herbs and wine. Sigh. Stir in the broccoli and cook for an additional 10-12 minutes or until broccoli is softened. Also added dash of fresh nutmeg (once across the box grater) and some leftover Parmesan to the sauce. Thank you! OMG. This looks AMAZING by the way- I’ve never even heard of something like this, so you aren’t alone! Added Field Roast sausage, YES PLEASEEEEE! We had all of the other boxed pastas, and my mother made this thing with hamburger that was similar but called for mayonnaise in the sauce (I don’t even), but not the actual Hamburger Helper. Most American food was unique and indulgent to me. Cheers! I will be making this over and over again. I also remember begging to go to McDonalds. however, i loved velveeta and wonder if you have a recipe for a non-baked, creamy mac n cheese? Cooked the rice fully. Notify me of follow-up comments by email. I got even with her in high school, where I found that Little Debbie and Hostess could become a major food group without her ever knowing. My father hates pasta, so getting traditional spaghetti and meatballs only happened recently when my 1/2 Italian husband was at the table. I used my allowance to buy Hawaiian Punch boxes off other kids and dump my apple juice. ;). I guess everyone has something they’re envious of! oh how i longed for all the junk foods, soda, chips, fast food take out:) we always had home cooked meals. Definitely something I would make myself. The list of what I was not allowed to have was LONG. Maybe for a potluck or something. Didn’t have mustard so sprinkled in a little nutmeg. I erred on the side of slightly less water than usual for the rice in case the casserole released a lot of water as some people commented but it was fine. No cola but root beer was ok. No sugary gum but Care-Free was ok. I double it every time. Yes, the flowerets are lovely, but please let me have the whole food! For me it was any processed foods. I’ve never even heard of broccoli casserole so you are not alone with your neglected childhood. Oh, AND my mom’s broccoli and cheese casserole was my absolute favorite dish growing up – I requested it on my birthday and Thanksgiving and every other meal in-between. Since it is a bit difficult to find shredded cheddar in Finland…could it be made with another cheese? Now this dish on the other hand looks spectacular! Wild rice blend — I used Lundberg brand. Didn’t have pizza until I was in my teens because we never went to a place that served pizza when we went out to eat. Oh! :D. I wouldn’t change a thing…love the ingredients…looks like the perfect veggie casserole! (So she doesn’t sound off-puttingly wholesome, she happily finishes every day with a glass of Trader Joe’s white wine and a cigarette.). Nutella. That means it’ll be on our dinner menu tonight. More more more! I’ve been blessed with getting my rice from local folks, but this fall I’ll be trying the harvest via canoe myself. (forever bowing to the meals you put on my table!!). And it would be journalistically irresponsible for me not to mention that the dish was called out by name by Cook’s Illustrated founder Chris Kimball in a New York Times op-ed in the days after my beloved Gourmet magazine folded as an example of the web failing to live up to its promise. And let’s not forget Molly Katz’s “Enchanted Broccoli Forest”. Oh my god, that looks amazing. broccoli cheddar soup (smitten kitchen) For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup, something I’d. This is way better. Well….look’s like I have to be honest about this recipe. sigh. I’ve never had hamburger helper, spaghettios, bologna, and all sorts of other typical kid foods. I have to confess I’ve had multiple opportunities to partake of the Cheez Whiz variety of broccoli-rice casserole. And I, for the most part, deny my kids too. The kids arent in love with it, but maybe someday. Thought you might like to know that I have folders on my computer named “Cookbook vegetables,” Cookbook casseroles,” Cookbook holidays,” (and a whole lot more), and that this broc/chse made it into three of my cookbook folders. I’m Mexican and we grew up eating rice, beans, chicken and caldo. The flavor of the cheese sauce is the best of any I’ve made. Next time, we’ll be doubling the amounts of rice and broccoli for the same quantity of cheese sauce and cheese. I am so sad that I haven’t tried your recipes earlier!!! I made it soon after moving into my first apartment & I totally understood why we never had it!!