Broccoli Rice Casserole
 
 
Broccoli Rice Casserole is easy to make with simple ingredients and step-by step directions with pictures. Make large batches, freeze, and reheat as needed.
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. Spray a baking dish with nonstick spray, and spoon in the broccoli rice.
  7. Bake at 350* for 30 - 45 minutes until bubbly and golden brown.
  8. It comes out nice and creamy!
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/broccoli-rice-casserole/