This recipe was sent to me by my mother-in-law after I texted her something like “Jay says there used to be some kind of a rice celery bake that you made, was that real?” Apparently it is. Boom, recipe in inbox. This is one of those throwback cream-of-whatever kinds of recipes that everyyyyyone used to make for weeknight dinner types of deals. Except for my family, which didn’t really groove on casseroles.
Me, however? I love it. Jay, however, is all “but we are trying to eat healthier, right?” and I’m all “no, NO. we are eating all the carbs,” and he’s all “but I used to be faaaaat” and I’m all “I’m eating for twoooooo,” and then I realize that I cook 97% of the things in this house anyway and why are we even having this conversation and then I make what I want.
But, in this case, I used brown rice so it’s healthy, ok? OK!
When I actually made this recipe for the first time after learning about it, I used this recipe as my guide and then modified it based on what I had in my cabinets and what I wanted to achieve. My version is below, but check out the original recipe too if you’d like!