CHEESY BROCCOLI RICE CASSEROLE
Easy cheesy broccoli rice casserole is a classic and comforting side dish that's great with a weeknight meal or holiday buffet.
Provided by Maegan - The BakerMama
Categories Casseroles
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook rice according to package directions.
- Melt butter in a large skillet over medium heat. Add onion and broccoli and cook until onion is transparent. Add soup, 4 ounces cheese and milk. Stir until cheese is melted. Remove from heat and stir in cooked rice. Pour mixture into a lightly greased 8×8-inch casserole dish. Shred or crumble remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
- Bake for 30 minutes until cheese on top is melted and casserole is bubbly.
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.
CHEESY BROCCOLI RICE CASSEROLE
Make and share this Cheesy Broccoli Rice Casserole recipe from Food.com.
Provided by Loves2Teach
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil water, adding bouillon cubes.
- Add rice and cook covered on low heat.
- While rice is cooking, cook broccoli according to directions on package.
- Once rice is ready, remove from heat and stir in broccoli.
- Add mayo, mix well.
- Place half broccoli mixture in a large glass pan.
- Cover mixture with half of cheese.
- Layer remaining broccoli mixture in pan, followed by remaining cheese.
- Cook at 350 degrees approx 25 minutes or until cheese is melted.
MOM'S CHEESY BROCCOLI RICE CASSEROLE
This is my favorite broccoli rice casserole...maybe it's because it's so darn creamy and cheesy I don't even notice the broccoli! :) Enjoy!
Provided by KPD123
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and celery in butter until soft. Add chicken, salt, and pepper. Saute a minute or so to marry flavors.
- In a large bowl, combine soups, milk, rice, broccoli, onion/chicken mixture. Fold in 2 cups cheese.
- Pour into a greased 2 quart casserole dish. Top with remaining 1/2 cup cheese (I sometimes use more -- it's terrible, I know! ;).
- Bake at 350 degrees for 30-40 minutes uncovered.
CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE
I made this chicken and broccoli casserole for my wife and two young boys and they just loved it. It was very flavorful and creamy.
Provided by BAIN77
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 36.1 g, Cholesterol 94.6 mg, Fat 18.5 g, Fiber 2.6 g, Protein 33.3 g, SaturatedFat 9.8 g, Sodium 929.5 mg, Sugar 5.5 g
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- Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
- Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.
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HOW TO MAKE THE BEST-EVER CHEESY BROCCOLI RICE CASSEROLE
From thekitchn.com
Estimated Reading Time 6 mins
- Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat an 8x8-inch or 1-quart baking dish with butter.
- Prep the ingredients. Cut 12 ounces broccoli crowns into 1-inch pieces (3 1/2 to 4 cups) and place in a large bowl. Finely chop 1 medium shallot and 1 large garlic clove. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater. Reserve 1/2 cup of the cheese for topping. Reserve the remaining cheese for the sauce.
- Combine the broccoli and rice. Add 3 cups cooked rice and 1 teaspoon of the kosher salt to the bowl of broccoli and stir to combine.
- Cook the aromatics. Melt 2 tablespoons of the unsalted butter in a large saucepan over medium heat. Add the shallot, garlic, and a pinch of kosher salt, and cook until tender and translucent, about 3 minutes.
CHEESY BROCCOLI-AND-RICE CASSEROLE RECIPE | SOUTHERN LIVING
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5/5 (2)Category Casserole
- Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.
- Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.
- Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)
- Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid.
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4/5 (3)Total Time 1 hr 5 minsServings 8-10
- Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.
- Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.
- Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)
- Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid.
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