 With Colored Valley Cooks and today, we're making a delicious homemade broccoli casserole with fresh broccoli, it's cheesy and creamy. It's already boiling, so we're gonna put these here, put the lid on it, and we're going to steam these for 10 minutes, eight to 10 minutes. I think I'll do eight minutes actually. So while we're doing that, the clock says 427, I know about when I should take them off. I'm gonna turn this eye on, and we're going to melt a little butter and saute half of a large onion with a couple of tablespoons of chopped green pepper. I have got three cups of water and I am going to use it. I actually went the other day and they didn't have my nort square bouillon, so I bought this type. You just add a teaspoon in per cup. Go ahead and put this in here. First, I'll tell you in that a little bit while we're making our broth. Make sure you run hot water in this, especially if you're gonna use a tablet. This will melt a lot easier than using the square bouillon. It's the same brand, the same taste. Just easier to work with. All right, there's our cup of broth. There are three cups of broth. We're gonna use three cups of broth. And we're gonna add one cup of milk to this. So it's gonna go up to the four cup mark. Looks like it's about getting ready to steam. So the clock says 429. We're gonna get that off about 437. So I'm just gonna put in just a little tiny bit of red pepper. Just a pinch, really. And you don't have to put that ingredient in if you don't want to. This is Pepperidge Farm Classic Herbs Stuffing Seasoning that seasoned already. So this has got seasoning in it too. We're gonna put about a cup of this, or a cup and a half down in the bottom of here. Cup of that stuffing. That stuffing and a cup of rice in this bowl. Table swings of butter at two minutes left. And we're gonna put in about a quarter cup of flour. And I'm gonna wait just a second so that that flour won't brown just a little bit. We're gonna go ahead and turn our broccoli off and take the lid off of it. Now this next step I'm doing, if you don't want to do this part, then just use a can of cream of chicken soup. But we're kinda just making our own, okay? We're just gonna get it nice and warm and then we're gonna pour it over our rice and our stuffing while we're waiting on that to come to a simmer. I'll put the lid on it, turn it down a little bit. We're gonna grab the sour cream out of the refrigerator and the mayonnaise. We're gonna put in a half cup sour cream and a half cup of mayonnaise. We're gonna put in a cup of cheese. Then you're gonna reserve a cup of cheese for the top of your casserole. It's boiling. Let's get it off here and pour it in our bowl. What you see floating on the top is the stuffing. Then put it in the bottom of the pan. Spread it out evenly. If you wanna add chicken to this dish, it'll be a whole meal. Just make sure you got enough liquid in there for your rice to cook. Now all my rice went down there on one side, it looked like, didn't it? Be careful with that. So stir it up good. And now we're gonna bake this in the oven a good 45 minutes to an hour. I would think it'll probably take an hour because of the rice. Now we're gonna put cheese on the top and get it in the oven. All right, we're gonna get this down here. We'll be back shortly. We're gonna dip into this and it sure smells good. So make sure you keep it in the oven long enough for the rice to get done. Looks delicious. It looks really cheesy and really good. That is packed with flavor, y'all. I think you're really gonna enjoy it. And remember, if you don't wanna take the step to do the gravy part, just use the can of cream of chicken. But make sure you use the broth on the milk so that you'll have enough to cook the rice, liquid to cook the rice. You can tell it's just right. Cheesy and delicious. Thanks for watching Colored Valley Cooks, where we cook like mama did. Oh, casserole's always better with fresh broccoli. You need to cut the stems off really close to the head of the broccoli. And that way you've just got your broccoli tips and not the stalk. This pot is actually my steamer pot, so I can wash these and cook them in the same thing. So you're gonna cut these into smaller pieces. Make sure they're bite-sized. And we're just gonna cook these until they're fork-tender. We're not gonna cook them to death. So we're going to steam them, okay? So I'm just gonna rinse them off. And then we're gonna place these over here. I've got the pot hot already.