Broccoli Rice Casserole
This month the Dishing It Up crew is featuring a variety of casseroles for your dining pleasure. Casseroles are a go to staple of many families. I keep the ingredients for many of our favorites on hand all the time so that I can make them quickly and easily if need be. I can make Broccoli Rice Casserole anytime without having to plan a shopping trip. Broccoli Rice Casserole is also a recipe that can be made up in large batches and then frozen in the appropriate size containers to feed your family. It makes busy night cooking a breeze when all you have to do is heat and eat!
Even though this recipe calls for the use of instant rice, I’ve often made it with regular cooked rice. However, you need to make sure to cook the rice first and use double the amount called for as instant rice. So, in this recipe you would use 2 cups of cooked rice in place of 1 cup of instant rice.
Rating
- 1 sm. or med. onion
- ½ stick margarine or butter
- 1 pkg. chopped broccoli
- 1 c. instant rice
- 1 can cream of mushroom
- ¼ c. water
- 1 can cheddar cheese soup
- ½ c. milk
- 1 c. shredded cheese (optional)
- Preheat oven to 350*. Mix the rice, water, milk, mushroom soup and cheese soup in a mixing bowl. Set aside. This allows the rice to absorb all of the yumminess while you prepare the rest of the recipe.
- Save time when chopping the onion by cutting it in half first, then removing the skins. Cut through the onion one direction. Turn your cutting board and you'll be able to quickly chop the onion in the other direction.
- I had LOTS of the 7.5 oz margarine tubs instead of sticks. A ½ stick is 4 oz. so I used ½ tub of margarine to saute' the onions.
- MANY recipes call for cooking the broccoli according to package directions. Instead, I left it out to thaw thoroughly and chopped it into smaller pieces on my cutting board. I've also run it through my food processor. This works well to get the kids to eat it since it's smaller and they don't see the big chunks. I added the broccoli to the onions and sauteed the two together. Killed two birds with one stone.
- The original recipe that I used called for Cheese Whiz. I subbed ½ a can of the cheese soup in step 2, but decided that it wasn't enough and added the rest of the can. I decided that it STILL didn't have enough cheese and I stirred in about a cup of shredded cheese.
- Spray a baking dish with nonstick spray, and spoon in the broccoli rice.
- Bake at 350* for 30 - 45 minutes until bubbly and golden brown.
- It comes out nice and creamy!
I’ve posted a few other casseroles that you may be interested in:
- Impossibly Easy Cheeseburger Pie and Gluten Free Subs
- Grit Casserole
- Pizza Pasta Bake (regular or gluten free pasta)
- Cracker Barrel Hash Brown Casserole
- Dishing It Up: Pizza Pie with Gluten Free Subs
- Corn Casserole
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This sounds like a really warming and comforting casserole. I always enjoy broccoli and cheese together. Thank you for sharing this post with the Hearth and Soul hop.