BROCCOLI RICE AND CHEESE CASSEROLE RECIPE RECIPES

Name: Broccoli Cheese Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-5 serving(s)
Ingredients: 1/2 cup onion, chopped; 2 tablespoons olive oil; 1 (10 ounce) package broccoli florets; 1 (10 ounce) cream of chicken soup; 1 cup instant rice, prepared; 1 1/2 cups cheddar cheese, grated; 3/4 cup Ritz cracker, crushed; 2 tablespoons butter, melted

BROCCOLI CHEESE RICE CASSEROLE RECIPE - FOOD.COM

Broccoli Cheese Rice Casserole Recipe - Food.com image

FAMILY FAVORITE! A great casserole to have with any entree. My hubby loves this dish. Full of flavor and easy to prepare!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup onion, chopped
2 tablespoons olive oil
1 (10 ounce) package broccoli florets
1 (10 ounce) cream of chicken soup
1 cup instant rice, prepared
1 1/2 cups cheddar cheese, grated
3/4 cup Ritz cracker, crushed
2 tablespoons butter, melted

Steps:

Saute onion in olive oil and set aside.
Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
Mix crackers crumbs with butter and sprinkle on top.
Bake in a 350 degree oven for 30 minutes or until bubbly around edges.

Nutrition Facts : Calories 464.9, FatContent 31.1, SaturatedFatContent 14.7, CholesterolContent 65.4, SodiumContent 792.5, CarbohydrateContent 31.3, FiberContent 0.7, SugarContent 1.5, ProteinContent 16.7

BEST BROCCOLI RICE CASSEROLE RECIPE | REE DRUMMOND | FOO…

Best Broccoli Rice Casserole Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 50 minutes

Cook Time 20 minutes

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice

Steps:

Preheat the oven to 350 F degrees.
In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

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