Rice Broccoli Casserole Recipes

RICE BROCCOLI CASSEROLE

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.,

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.

BEST BROCCOLI RICE CASSEROLE

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.

BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

RICE, BROCCOLI, & CHEESE CASSEROLE

Steps:

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

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

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.

CHEESY BROCCOLI RICE CASSEROLE

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.

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.

BROWN RICE BROCCOLI CASSEROLE

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.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

BROCCOLI & RICE CASSEROLE

Steps:

• Mix all ingredients together and put in a 1 1/2 qt casserole.
• Cover.
• Microwave on High for 10 minutes.
• Stir, then microwave for another 10 minutes or until rice is tender.

BROCCOLI-RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook broccoli in boiling water for 3 minutes until crisp tender.
• Drain broccoli and plunge into cold water.
• Drain again and set aside.
• Melt 1 Tablespoon plus 1 teaspoon of margarine over medium heat.
• Sauté onion for 3 minutes or until tender.
• Add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
• Gradually add the skim milk while stirring constantly.
• Cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
• Remove from heat and add pepper.
• Combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
• Spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
• Melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
• Bake at 350°F for 25 minutes or until heated through.