Back to My Childhood

 When I was little, my mom would make a broccoli and cheese casserole for holidays.  It was always a favorite.  I found this recipe and made a few little changes.  When I tasted it, it took me right back to my childhood.  The main difference is I didn't use Cheez Whiz and I made it into individual servings.  With there only being 2 of us at home now, the individual servings is nice.  If you put it in mini muffin pans, you could use it as an appetizer.

 

Broccoli and Rice Cups

2 cups cooked rice

1 12 oz bag of broccoli, chopped finely

1 cup shredded cheddar

1 Tb. minced garlic

2 eggs, beaten

1 Tb. minced onion

Salt and pepper to taste.

Mix well and scoop mixture into greased muffin tins.  Top with more cheese.  Bake at 350 degrees for 25 min.  You may have to run a knife around the edges of each muffin cup to loosen.