A new lunch box favorite, these broccoli cheese rice casserole Mini Pies! These cozy little side dishes make amazing leftovers, perfect for packing and surprising your sweeties for back to school.
There’s nothing quite as comforting as homemade broccoli cheese rice casserole. My kids love eating it at southern restaurants and beg me to make it at home.
Once school is back in session, they need a little extra comfort after long days and piles of homework. Heck, I need a little comfort as well. Let’s be honest, as much as I’m ready to send them back to school at the end of the summer… The moment they are gone I feel a sense of remorse.
Did we cherish every last summer moment? Did we make enough happy memories to counter-act mommy’s back-to-school shopping irritations?
I hope so.
These perfectly packaged broccoli cheese rice casserole mini pies are a little reminder of just how much I love them. They make a marvelous side dish to any meal, as well as a surprise lunch box meal on a tough day.
The mini pies start with creamy gooey broccoli cheese rice casserole, made on the stove top.
Sauté onions and broccoli florets in a skillet with a little butter. Then once they are just barely tender, I add in cooked rice, nutty California Cheddar Cheese, and silky California heavy cream.
The rich melting cheese and touch of cream make the texture of the broccoli cheese rice casserole something to experience.
Using dairy produced in California means that you’re getting products made with 100% California milk, from the more than 1500 dairy families in California. California dairy products are available nationwide and can be identified with the California Milk and California Cheese seals on packaging.
The kids love helping place the puff pastry into muffins tins, then scooping in the creamy rice filling into each pie.
We top them off with a bit of extra cheese, then bake them until golden-brown.
Served hot or at room temperature, these little babies are as cozy as a fuzzy blanket.
PAGE: 1 2