Brocolli Florets Rice Casserole Recipes

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

Ingredients

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

VERNITA'S BROCCOLI CASSEROLE

Vernita's Broccoli Casserole image

My mother-in-law makes the best broccoli rice bake.

Provided by annette

Categories Side Dish Vegetables Broccoli

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

⅓ sleeve buttery round crackers (such as Ritz®), crushed
¼ cup margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 small onion, chopped
2 cups shredded Cheddar cheese
1 cup uncooked instant rice (such as Minute®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water

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.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 18 g, Cholesterol 29.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 7.8 g, Sodium 540.7 mg, Sugar 1.9 g

BROCOLLI FLORETS & RICE CASSEROLE

Brocolli Florets & Rice Casserole image

I got this from my sister in 1976, it goes over great at all our get together's! We fix this in a slow cooker so it will stay hot.

Provided by Octavia08

Categories White Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages broccoli florets
1 1/2 cups cooked white rice
1/2 cup onion, diced
1/2 cup celery, diced
4 tablespoons butter
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) Cheese Whiz or 1 cup grated colby cheese

Steps:

Sauté celery and onion in butter. Add broccoli florets, cooked rice, cream of mushroom soup and cream of chicken soup. Mix well. Add cheese whiz, mix well.
Bake at 350 for 30-45 minutes.

Nutrition Facts : Calories 263.4, Fat 16.2, SaturatedFat 8.5, Cholesterol 39.4, Sodium 1039.2, Carbohydrate 22.7, Fiber 0.5, Sugar 3.1, Protein 8.2

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

Ingredients

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.

EASIEST BROCCOLI RICE CASSEROLE

Easiest Broccoli Rice Casserole image

I got this recipe from someone I worked with 20 years ago...Her name was Ruth and she was such a sweetheart! Lost track of her when I left Ohio and moved to Indiana...Anyway, this is so easy that my kids can help me make this and they love it...

Provided by Stacky5

Categories White Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked white rice (Minute Rice)
1 (16 ounce) package frozen broccoli, pieces (thawed)
1/2 red onion, chopped
1 (8 ounce) jar Cheese Whiz
1 (14 ounce) can cream of mushroom soup (Campbell's)
1 (6 ounce) can sliced button mushrooms
1/2 cup butter, sliced and softened (1 stick)
1 cup shredded cheddar cheese

Steps:

Mix all ingredients except shredded cheddar cheese in a 2 quart casserole dish.
Bake in a preheated 350 degree oven for 35-40 minutes.
Take out and stir.
Sprinkle shredded cheese on top and bake for an additional 10 minutes.

Nutrition Facts : Calories 694.1, Fat 50.8, SaturatedFat 29.4, Cholesterol 133.2, Sodium 1938.1, Carbohydrate 40.5, Fiber 4.4, Sugar 8.2, Protein 22.1

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