Vegetarian Casserole

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I’ve mentioned before, and it’s nothing that you don’t already know, that the 70s was the decade of the casserole. Women were rapidly entering the workforce -- in many cases still expected to fix dinner --  and needed something that would go together easily, be shoved into the oven, and come out hot and ready to serve a hungry family or crowd. This recipe is a throwback to that time, something that I think you will no doubt realize when you see some of the ingredients. That should not deter you from making it exactly as written. What I’m saying here is use the condensed soup and the Velveeta, it makes all the difference.

I found this little gem amongst my mother’s recipes, and decided to give it a try. I enjoyed it as a meatless main dish; you can do the same, or serve it as a side. This makes a lot, so is excellent for a brunch or buffet because you can make it the day before baking.

Happy Meatless Monday!

Vegetarian Casserole

1 medium onion, thinly sliced
½ c. (1 stick) butter
2 c. cooked, drained, chopped broccoli (can use frozen)
2 c. prepared Uncle Ben’s Long Grain & Wild Rice
½ c. sliced water chestnuts
½ c. canned sliced mushrooms
8 oz. Velveeta, cubed
1 can cream of mushroom soup
½ c. milk
Freshly ground pepper to taste
Crushed Cheez-Its
Sliced almonds

Preheat oven to 350° F. Spray a 9” x 13” casserole dish with PAM; set aside.

Sauté onion in butter; empty into a large bowl. Add broccoli, rice, water chestnuts, and sliced mushrooms; set aside. Place Velveeta, condensed soup, and milk in a small saucepan. Heat, stirring occasionally, until Velveeta has melted. Pour soup/cheese mixture over your bowl of vegetables and pepper generously. Fold ingredients together, and turn into a prepared casserole dish. Place in preheated oven and bake for 20 minutes. Top with crushed Cheez-Its and almonds and bake an additional 10 minutes.