Broccoli Rice Chestnut Casserole Re Mix Recipes

BROCCOLI RICE CASSEROLE

Steps:

• Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
• Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
• Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.

BROCCOLI RICE CASSEROLE

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.

VERNITA'S BROCCOLI CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
• Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
• Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

BROCCOLI RICE CASSEROLE

Steps:

• Thaw and drain broccoli.
• Saute onions, celery, and butter.
• Blend broccoli, rice, cream of chicken soup, milk, water chestnuts and 4 oz cheese whiz. Add the onions, celery, and butter mixture.
• Put remaining 4 oz of cheese whiz on the top.
• Bake at 350 degrees for 40 minutes.

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE

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.

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

BROCCOLI AND RICE CASSEROLE

Steps:

• Saute onions in butter.
• Add rice and brown with the onions about 5 minutes.
• Add salt and water and cover until water is absorbed.
• Mix rice, cooked broccoli, Cheez Whiz, and soup together and pour mixture into a large well greased casserole.
• Top with corn flake crumbs browned in a little butter.
• Bake at 350 degrees for about 45 minutes.

RICE & BROCCOLI CASSEROLE

Steps:

• Saute' celery and onions in margarine.
• Stir in Cheese Whiz, soup, broccoli, rice, salt and chestnuts (or nuts).
• Bake at 400 degrees for 20 minutes.

CHEESY BROCCOLI AND RICE CASSEROLE

Steps:

• Cut up the broccoli and cook using your preferred method. Set aside.
• Mix the butter, onion, salt, pepper, and cheese whiz in a bowl until well blended. (If it's kind of stiff you can microwave for a few seconds so it will come together better. Do not melt it, though.) Add the sour cream.
• Mix the rice and broccoli into the cheese mixture.
• Put in a 9x13 pan and cover with foil. Bake at 325 for 20-25 minutes.

BROCCOLI CASSEROLE WITH RICE

Steps:

• Cook rice as directed on box.
• Saute onions in margarine until done.
• Cook broccoli as directed on package and drain.
• Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
• Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

REBA MCENTIRE'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375F degrees.
• Steam broccoli just until crisp.
• Drain.
• Mix broccoli, soup, water chestnuts, Cheez Whiz and rice and place in greased 2-quart casserole.
• Top with cracker crumbs.
• Bake 20-30 minutes , or until bubbling.