Cream of Broccoli and Rice shells

Cream of Broccoli and Rice Stuffed Shells

 I don't know if I truly have a lot to say about these.  It's just another one of those recipes I came up with on a whim that seemed to be a hit, so I wrote down how I did it and now I share it with you.  They are very filling and can be quite tasty when seasoned right.

This recipe makes a lot, so I hope you're either hungry or have a pot-luck to go to.

What you need:

• 3/4 Cup of white rice
• 24 Jumbo Shells
• 1 10 3/4 oz can of Campbell's condensed Cream of Broccoli soup
• 1/2 Can of milk
• 2 Cups of shredded cheddar cheese
• 1 Tsp Chives
• 1 Tsp Thyme
• 1/2 Tsp Oregano
• 1 Tbsp Ranch dressing
• Sea salt
• Ground black pepper

What you do:

1) Start cooking your rice. Follow the package directions, use a rice cooker, or however you are accustomed to cooking rice.

2) Like the rice, use the package directions to cook 24 shells to al dente.  Probably not all shells will survive, but that's ok.

3) While those two are cooking, dump the soup can into a wide pot and add half a can of milk. Turn heat to medium and stir until well mixed.

4) Turn heat down to low and add the cheese.  Stir until the cheese is melted and the sauce has started to thicken. Also, set your oven to 350f at about this time.(If they're not done already, make sure you don't forget the shells and rice! Don't over cook them! And make sure you drain the noodles and let them cool so you don't burn yourself later)

5) Add your seasonings and ranch dressing, a dash of sea salt and a few cracks of the pepper grinder.  Stir well and taste.  Adjust to your liking and then turn the heat off.

6) Add the rice and stir it up real good.  Taste it again.  Still taste good?  Good.

7) Spoon the goop into your shells and place in a 13x9 casserole pan.

8) Sprinkle more cheese on top and pop in the oven.

9) Bake for about 10 minutes or until cheese has melted.

10) Garnish with ranch dressing and enjoy!  (Don't forget to turn your oven off!)