I cannot tell you how much pleasure it gives me to have a recipe that requires Cheez Whiz and Cream of Mushroom Soup.
I know it may surprise people outside the South – a place that prides itself on bountiful fresh produce and nose-to-tail cooking – that we also get giddy with excitement over Cheez Whiz, Cool Whip, Lit’l Smokies and Crisco. We love things in jars, tubes and tubs.
This is my mother-in-law, Bunny’s, recipe. It is politically correctly written in its original form, calling for “processed cheese spread.” But everyone knows that’s just a generic term for Cheez Whiz, of which there is only one version I’m aware of. It’s always in some strange spot in the grocery store. I think my beloved Publix had it in the pasta section, but I’ve also seen it in the bread crumb section and the refrigerator case. Since it’s one of a kind, it has no close relations with which to live except Velveeta, which is also much beloved and one of a kind.
Many people would argue that Cheez Whiz and Velveeta are the same thing. But they are not. Come on, people. One of them is solid and the other is liquid.
Dammit Boy has craved this casserole ever since Bunny presented it during a Thanksgiving long ago. It’s always the first dish to get eaten and it’s always the best leftover in the refrigerator if you’re lucky enough to snag some. I have even eaten it cold. It’s that good.
- 1 10-ounce package frozen chopped broccoli
- ½ cup butter
- ½ cup chopped onion
- 1⅓ cup cooked white rice
- 1 8-ounce jar Cheez Whiz
- 1 10.5-ounce can cream of mushroom soup, undiluted
- Preheat the oven to 350 degrees.
- Microwave broccoli according to the package directions.
- Melt the butter in a skillet and saute the onion until translucent.
- In a medium bowl, combine the broccoli, onions and butter, rice, Cheez Whiz and cream of mushroom soup.
- Pour into a greased 2-quart shallow casserole.
- Bake for 30 minutes.