Broccoli Rice Casserole Recipe

When I was little, serving this dish was the only way my mother could get me to eat broccoli. It’s an excellent recipe to serve anytime, and is especially good with poultry.
Photo by rose c.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

Ingredients

  • 1-1/2

    cups water

  • 1/2

    cup butter, cubed

  • 1

    tablespoon dried minced onion

  • 2

    cups uncooked instant rice

  • 1

    package (16 ounces) frozen chopped broccoli, thawed

  • 1

    can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  • 1

    jar (8 ounces) process cheese sauce (cheeze whiz)

Directions

•In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed. • Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings

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