A class suitable for silent cabbage, cheese and rice casserole is a favorite of many, especially during the holidays. When the ingredients are combined, the flavors are flavored. The mixture is also white and completely delicious. There are mixes available, but they contain very little broccoli. My cauliflower and cheese recipe was as much as he wanted. It is a creamy and flavorful concoction that rivals all others. I knew what the casserole contained the first time I tried it, and I came up with a very easy recipe. Try my broccoli, cheese and rice casserole and enjoy a delicious side dish with a crunchy topping. You will never be disappointed in low quality again.
Ingredients needed
For an easy kale, cheese and rice casserole you will need two cups of instant white rice, two cups of water, three cups of fresh kale, 16 ounces of Velveeta cheese, an eighth cup of milk, sea salt and freshly ground pepper to taste. You’ll also need a vegetable steamer or a brass lid and a 3-quart baking pan of your choice. For the mail you will need one cup of crushed flat potato chips and one layer of butter.
I prefer to use a vegetable steamer when preparing cauliflower, cheese and rice casserole. The color of the broccoli is remarkably enhanced by the smoked process, and the vitamins and flavor are preserved. A stovetop steamer is well worth investing in because it can be used for much more than just a cauliflower, cheese and rice casserole. I use it to steam everything from zucchini and mushrooms to garden fresh spinach.
Casserole Preparation
Begin by preparing the cabbage in the method of your choice. To cook or smoke, prepare white rice. Usually the water should come to a boil. After boiling, the pan is properly removed from the heat source and the rice is added. The lid is left tightly in place until the water is fully absorbed. Follow the directions on the rice box for best results. Cut the kale into bite-sized pieces after it’s cooked and dried, and keep it warm while waiting for the rice to finish absorbing the water.
Add your baking butter of choice, and preheat the oven to 350 degrees Fahrenheit. Meanwhile, cut the Velveeta cheese into small cubes and mix in the hot rice with milk. . Add the chopped broccoli and stir the hot mixture until the cheese is creamy. Spoon the mixture into the buttered pan.
Prepare the crumbs by tossing the bread crumbs with one tablespoon of melted butter. Arrange the crumbs on top and bake the cauliflower, cheese and rice casserole for about 15 minutes or until golden brown on top. Cauliflower, rice and cheese already cooked and heated, and not much desired until the top is brown.
Serve the cauliflower, cheese and rice casserole as a side dish with the meat or main dish of your choice. It’s fantastic with chicken, but it’s also great with fish, pork and beef. More than likely, the cabbage, rice and cheese will be devoured in one sitting. otherwise, it makes delicious leftovers just as well the next day.
Source: Personal Food Preparation Experience and Experimentation
