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Broccoli Rice Casserole Recipe

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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.

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Rate this recipe 4.6/5 (42 Votes)

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)

Details

Servings 8
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

•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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