Apples and Anthropology: November 2025

Thursday, November 27, 2025

Recording our plans for Thanksgiving 2025 here:

Cook's Illustrated Sous Vide Turkey

Bone-in Ham

Mashed Potatoes & Gravy

Corn and Hominy Pudding- gonna use TJ's Frozen Roasted Corn 9x13

Broccoli Rice Casserole 9x13

Ingredients

1 (10-ounce) package frozen chopped broccoli, cooked and well-drained
1 cup uncooked Minute® White Rice
2 tablespoons butter
½ cup chopped onion
1 can (10.75 oz) condensed cream of mushroom soup (cream of chicken or celery works too)
1 cup milk
½ pound Velveeta cheese, cut into cubes (about 8 oz or 2 cups cubed)
¼ teaspoon pepper (optional)
1 cup shredded cheddar cheese (for topping, optional)
½ cup crushed potato chips, Ritz crackers, or French's fried onions (for topping, optional)

Instructions

Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch (or 2-quart) casserole dish with cooking spray.
Cook Aromatics: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.
Create the Cheese Sauce: Stir in the condensed soup and milk until combined. Add the cubed Velveeta cheese and cook, stirring constantly, until the cheese is completely melted and the mixture is smooth and creamy.
Combine Ingredients: Remove the saucepan from the heat. Stir in the uncooked Minute Rice, the well-drained cooked broccoli, and pepper. Ensure all ingredients are thoroughly mixed.
Assemble and Bake: Pour the mixture into your prepared casserole dish, spreading it evenly.
Add Topping (Optional): Sprinkle the additional shredded cheddar cheese and your chosen crunchy topping (like crushed crackers or French's fried onions) over the top.
Bake: Bake in the preheated oven for 25-35 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
Serve: Let the casserole cool for about 5 minutes before serving.