BEST BROCCOLI RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 17
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.
RICE BROCCOLI CASSEROLE
When I was little, serving this dish was the only way my mother could get me to eat broccoli. It's an excellent recipe to serve anytime, and is especially good with poultry.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large saucepan, bring water, butter and onion to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes or until water is absorbed. , Stir in broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, 30-35 minutes or until bubbly.,
Nutrition Facts : Calories 315 calories, Fat 20g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 832mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
- Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
- In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
- Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
- Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
Nutrition Facts : ServingSize 1 Serving
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
BROCCOLI RICE CASSEROLE
What makes this quick-cooking side dish really tasty is coating the broccoli and rice in a creamy cheese sauce . . . yum!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 26.6 g, Cholesterol 36.9 mg, Fat 13.7 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 8 g, Sodium 551.5 mg, Sugar 2.9 g
BROCCOLI RICE CASSEROLE
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
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 CHEDDAR BROWN RICE CASSEROLE
A comfort food classic made without faux cheese or canned soup!
Provided by Oh My Veggies
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- Bring an inch of water to a boil in a medium saucepan fitted with a steamer basket. Place the broccoli and carrots in the basket, cover, and steam for 3-5 minutes, or until tender. Transfer the veggies to a large bowl, then drain and dry the saucepan.
- Return the saucepan to medium-low heat. Once the saucepan is warm, add the butter and let it melt, then stir in the onions and garlic. Cook for about 7 minutes, or until the onions are softened and translucent. Sprinkle the flour over the onions and cook 2-3 minutes more, stirring constantly, until flour is golden brown. Slowly pour the milk into the saucepan, whisking to incorporate it into the flour as you pour. Take your time with this step! Once all the milk is in the saucepan, bring the mixture to a simmer, continuing to whisk constantly. Continue to cook, whisking often, until the sauce is thickened and coats the back of a wooden spoon (about 5 minutes more). Remove from heat and whisk in 1 cup of the cheddar cheese, the parmesan cheese, mustard powder, and paprika. Season to taste with salt and pepper.
- Transfer the cooked rice to the bowl with the broccoli and carrots and pour the cheese sauce on top. Stir to incorporate; taste and add additional salt and pepper, if needed. Grease a square baking dish with butter or spray it with an oil mister (or cooking spray, if you don't have an oil mister); transfer the rice mixture to the baking dish and top with the remaining 1/4 cup of cheddar cheese and the panko. Spray the top of the casserole with additional oil and bake for 25 minutes, then broil for about 3 minutes more, until the panko is lightly browned. Remove from oven and let the casserole sit for about 5 minutes before serving.
Nutrition Facts : Calories 343 kcal, Sugar 7 g, Sodium 363 mg, Fat 14 g, SaturatedFat 8 g, Carbohydrate 39 g, Fiber 3 g, Protein 16 g, Cholesterol 39 mg, UnsaturatedFat 5 g, ServingSize 1 serving
BROWN RICE BROCCOLI CASSEROLE
Make and share this Brown Rice Broccoli Casserole recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Cook broccoli according to directions on package.
- Drain well.
- Add other ingredients.
- Mix well, put in casserole, cover and bake for 25 to 30 minutes.
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
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
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.
BROCCOLI CASSEROLE
Provided by Alton Brown
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
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