If anyone knew how to make a comfort food casserole, it was my Grandma.
My Grandma Metzger was the Queen of the Casserole Kingdom.
Her recipe box is filled with all kinds of casserole creations, either clipped from magazines or handwritten versions of her own combinations.
This recipe tops the list. A little cheesy, with an unexpected crunch and a wonderfully satisfying taste.
I was actually visiting her on my family’s Indiana farm as a kid when she made this for the first time. And of all the casseroles (dozens and dozens!) that I’ve enjoyed in my Grandma’s kitchen, this is the one I always want. It tops my list of casseroles to make for potucks, cold winter nights or when I need food hug!
I don’t usually mess with my Grandma’s recipes. But when I made this chicken and rice casserole recently, I realized that it needed a little tweaking based on today’s grocery sizes and my own cooking experience. If anything, my swap from water to chicken broth added a little more depth of flavor. I think Grandma would approve!
Related: Hearty Soups and Dishes to Make at Home
Make it easy on yourself, and use a rotisserie chicken from the store, and remember, it’s a great way to use up leftover turkey after the holidays too, so keep this page handy for the day after Thanksgiving!
Enjoy this classic comfort food meal!
The Best Casserole Recipe
Grandma's Best Comfort Food Casserole
My Grandma Metzger's casserole tops the list of best casseroles. A little cheesy, an unexpected crunch, and wonderfully satisfying.
Ingredients
- 2 Tbsp vegetable oil
- 1/2 cup onion, diced
- 1/2 cup celery, chopped
- salt and pepper to taste
- 1 clove garlic, minced
- 1 (10 oz) package frozen broccoli, thawed
- 1 can cream of celery soup
- 1/2 soup can milk
- 1 soup can chicken broth
- 1 cup minute rice, uncooked
- 8 oz. cheese whiz
- 2 cups cooked turkey or chicken, diced or shredded
- 1 small can sliced water chestnuts, drained and rough chopped
- 1/4 c. parmesan cheese
Instructions
- Preheat the oven to 350°.
- Lightly grease a 2 qt. baking dish.
- Heat the oil over medium-low heat in a large stockpot or 12" skillet. (You need a little depth to the pan so that ingredients all fit and don't overflow)
- Sauté the onions and celery until the onions are translucent. Add minced garlic and the broccoli. Add salt and pepper to taste.
- Cook for about 10 minutes on low heat.
- Add in the soup, milk, broth, rice, cheese and poultry. Bring the mixture to a boil. Remove from the heat and add the water chestnuts.
- Pour into the greased casserole dish.
- Top with parmesan cheese and bake for about 30 minutes, until casserole is bubbly and lightly browned on top.
Notes
Freezing tip! Before you pop this in the freezer, bake it FIRST and let it cool. After freezing and when you're ready to eat it, defrost the casserole overnight in the refrigerator, and then reheat it until warmed through. About 30 minutes in a 350-degree oven.
If you take a look at the freezing tip in the recipe above, you’ll notice it says to bake it first and freeze it after.
This is because it includes uncooked rice… and if you freeze it uncooked, it might become mush after freezing and defrosting!
So many of my recipes at Just Jill are from that little brown recipe box that belonged to my Grandma. I used to love to sit in her country kitchen and rifle through all the recipes, my mouth watering as I read the names of so many good things to eat!
RELATED: Favorite Recipes From My Grandma’s Recipe Box
I hope you’ll try my Grandma Metzger’s comfort food casserole recipe. It’s such a treat… and it may become one of your favorites too!
From my home to yours,
Jill
