Yesterday, while dining at Henry’s for the second time in three days, I ordered the same thing I had on Friday, and the same thing I’ve had the past several times we’ve visited- Henry’s Big Salad with Prime Rib- and Jon ordered a Reuben, which took me by surprise. “A Reuben?!” I exclaimed, “how random.” He shrugged, “I like to change it up.” And thus commenced a conversation about variety. I could eat the same thing every day for months, while Jon enjoys something different. Good thing he’s the cook! Rarely, if ever, does he make the same dish twice- with a few exceptions: Brazilian Chicken & Rice with Olives and Lamb & Eggplant Shepherds Pie (two of my favorites). So, I was surprised this evening when I came home and he had made Broccoli Cheese Bake, again, a recipe he had scammed from the “free recipes” rack in the produce section at Meijer. We had it 6 months ago or more, and it wasn’t an “ah-mazing” dish, though he did spice it up with a pound of spicy sausage.
This time, he made it almost straight up- though he substituted a variety of spices in place of the herb-garlic soup and dip mix that the recipe called for. It still doesn’t get an “ah-mazing” rating from me, but it is edible and good for a quick Monday night meal. Jon adds, “Sometimes, we just need simple food that our body can process easily.”
Next time, if there is a next time, it has to be made with the sausage.
- 1 cup shredded Cheddar cheese
- 3/4 cup milk
- 1/2 8 oz. pkg. cream cheese
- 3 cups cooked rice (we used brown rice)
- 2 cups cooked small broccoli florets
- 3/4 cup crushed croutons and French bread crumbs
- Parmesan cheese to taste
- Till it smells right: Oregano, Rosemary, garlic powder, Onion powder, black pepper
*Suggestion- drop the milk and use cream of celery soup instead.
Preheat oven to 375. Coat an 8×8-inch baking dish with non-stick cooking spray. In a large deep skillet, combine Cheddar, milk, cream cheese, and spices. Cook and stir over medium-low heat until cheese melts and mixture is smooth. Stir in rice and broccoli; mix well. Spoon into baking dish; sprinkle with crushed croutons and French bread. Bake 25 to 30 mins or until golden brown and bubbly.