Broccoli Cheese Rice Casserole Recipes

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BROCCOLI RICE CASSEROLE



Broccoli Rice Casserole image

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

Provided by GMW

Categories     Side Dish     Casseroles     Broccoli Casserole Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

Steps:

  • Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
  • Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  • In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
  • Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Nutrition Facts : Calories 612.4 calories, Carbohydrate 92.1 g, Cholesterol 47.3 mg, Fat 17.9 g, Fiber 4.3 g, Protein 20.7 g, SaturatedFat 10.2 g, Sodium 1165.9 mg, Sugar 3.1 g

BROCCOLI CHEESE RICE CASSEROLE



Broccoli Cheese Rice Casserole image

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

Provided by Seasoned Cook

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 8

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, Fat 31.1, SaturatedFat 14.7, Cholesterol 65.4, Sodium 792.5, Carbohydrate 31.3, Fiber 0.7, Sugar 1.5, Protein 16.7

BEST BROCCOLI RICE CASSEROLE



Best Broccoli Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 17

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.

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE



Aunt Anne's Broccoli-Cheese Rice Casserole image

This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter, plus more for the baking dish
1 medium red onion, diced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces
2 cups cooked white rice, fresh, day-old, or cold
20 ounces frozen chopped broccoli (do not thaw)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup sour cream
1 cup whole milk, plus more as needed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
  • In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
  • Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
  • In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
  • Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

RICE, BROCCOLI, & CHEESE CASSEROLE



Rice, Broccoli, & Cheese Casserole image

This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.

Provided by misfit

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can mushrooms

Steps:

  • Mix everything in a big casserole dish.
  • Bake at 375°F, for 45 minutes.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE



Broccoli, Rice, Cheese, and Chicken Casserole image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

CHEESY BROCCOLI RICE BAKE



Cheesy Broccoli Rice Bake image

Got lots of cooking coming up this week? Get ahead in the kitchen with an oven full of flavor. Our no-stress, fuss-free Cheesy Broccoli Rice Bake is a great side dish to any meal you make and can easily be made ahead of time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 11

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into cubes
1 can (10 3/4 oz) condensed cream of mushroom soup
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch)
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
  • Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
  • Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
  • Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1 g

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Top Asked Questions

Is broccoli rice casserole healthy?
Yes, this rice casserole is for the most part healthy, as long as you’re using minimally processed ingredients and swap out white rice for brown rice. For our recipe, we are using brown rice for a healthier option. If you want a healthy broccoli rice casserole, it’s more about serving size compared to the actual recipe.
What is the best way to make a broccoli and rice recipe?
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.
How long to bake Broccoli rice and broccoli casserole?
Stir in the steamed or thawed broccoli and rice until combined. Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray. Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top.
What is broccoli cheese rice casserole made from scratch?
This Broccoli Cheese Rice Casserole is made from scratch. Just because this casserole is made from scratch does not mean it is complicated. The creamy sauce is a simple blend of cream cheese and milk, no thickening of the sauce required.

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