BROCCOLI RICE CASSEROLE RECIPES
BROCCOLI RICE CASSEROLE RECIPE: HOW TO MAKE IT
This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 241 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 782mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
BROCCOLI & RICE CASSEROLE - AUNT BEE'S RECIPES
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees
- In a large saucepan, bring the water, onion and butter to boil. Stir in rice and remove from heat. Cover and let stand for 5 minutes, or until water is absorbed.
- Stir in broccoli, soup and cheese sauce. Transfer to a greased 2 quart baking dish. Bake uncovered, at 350 degrees for 30 - 35 minutes or until bubbly. Enjoy!
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RICE BROCCOLI CASSEROLE RECIPE: HOW TO MAKE IT
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.
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Side Dishes
Calories 315 calories per serving
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Reviews 4
Total Time 45 minutes
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- Preheat oven to 350°. In a large saucepan, bring water, butter and onion to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes or until water is absorbed. , Stir in broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, 30-35 minutes or until bubbly.,
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Reviews 4.5
Total Time 50 minutes
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- 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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This is one of my very favorite Thanksgiving recipes from my new cookbook, and if I could eat it for breakfast right now, I could.
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Reviews 4
Total Time 1 hours 35 minutes
Category Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 35 minutes
Category Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
- Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed. Add half the cooked rice to the bottom of a 3-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top.
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This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.
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Reviews 4.5
Total Time 1 hours 5 minutes
Calories 323 per serving
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Reviews 4.5
Total Time 1 hours 5 minutes
Calories 323 per serving
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BROCCOLI WILD RICE CASSEROLE RECIPE - HOW TO MAKE BROCCOLI ...
This is one of my very favorite Thanksgiving recipes from my new cookbook, and if I could eat it for breakfast right now, I could.
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- Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed. Add half the cooked rice to the bottom of a 3-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top.
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This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.
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Reviews 4.5
Total Time 1 hours 5 minutes
Calories 323 per serving
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Reviews 4.5
Total Time 1 hours 5 minutes
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- Bake 45 minutes. Remove foil. Stir in broccoli. Sprinkle with cheese. Bake, uncovered, 15 minutes longer or until rice has absorbed all the liquid and broccoli is tender.
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Make and share this Velveeta Broccoli Rice Casserole recipe from Food.com.
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