Receta Broccoli Rice Casserole
Today, we don’t give
it a second thought, about products like butter, sugar, and meat; these
products are easy to purchase at any grocery store.
During
World War II, however, grocery shopping wasn’t so simple. From liquor to canned
goods, nearly everything Americans bought had a point value. You were not
allowed to exceed your allotted points in any given month; if you ran out of
coupons, you were out of luck. Many items simply could not be purchased without
them.
During
World War I, rationing had been encouraged by Herbert Hoover and the U.S. Food
Administration. The popular term “Meatless Mondays” originated in Herbert
Hoover’s White House as a way to encourage citizens to cut down their weekly
meat consumption. The war rationing system was officially established in
the United States after the attack on Pearl Harbor, and continued throughout
World War II. Shortages were frequent and constantly changing; available one
week might not be the next. Citizens were allowed different items based on
their age and needs; babies and children were allowed canned milk, while older
citizens might not be depending on availability.
Food
rationed during the war included cheese, meat, coffee, butter, canned goods,
jams, dried fruits, cooking oils, fats and shortening, and sugar. Everyday items
were also rationed, nylons, rubber and tires, coal, bicycles, toothpaste, and
footwear. The list of items grew with
each passing month, as conflicts erupted in different parts of the world places
that would normally supply goods to the U.S. Rationing was accomplished in the
spirit of patriotism, as Americans wished to help the war effort in any way
they could.
This
broccoli rice casserole is simple and tasty!
Broccoli
Rice Casserole
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
3
- tablespoons butter
- 1
- tablespoon extra virgin olive oil
- 1
- onion, chopped
- 1
- bay leave
- pinch
- salt
- 1
- (12 oz.) package frozen chopped broccoli
- 1
- (10.5 oz.) can cream of chicken soup
- 1
- (10.5 oz.) can cream of mushroom soup
- 2
- cups cooked rice
- 1
- 1/2 cups shredded cheddar cheese, reserve 1/2 cup
Directions:
In
a skillet over medium heat, add butter and olive oil. Once butter has melted,
add onions, pinch of salt and bay leave. Cook until tender. Remove and discard
bay leave. Stir in broccoli, cook until crisp tender, stirring occasionally.
Stir in cream of chicken soup, cream of mushroom soup and rice. Remove from
heat and stir in cheese until melted. Pour broccoli mixture into glass baking
dish. Top with remaining cheese. Bake at 350 degrees, about 20 minutes. Enjoy!