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.

Research Source: The History Kitchen

 

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!