Broccoli And Cheese Rice Casserole Recipes

BROCCOLI CHEESE RICE CASSEROLE

FAMILY FAVORITE! A great casserole to have with any entree. My hubby loves this dish. Full of flavor and easy to prepare!

Provided by Seasoned Cook

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 8

Broccoli Cheese Rice Casserole image

Steps:

Saute onion in olive oil and set aside.
Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
Mix crackers crumbs with butter and sprinkle on top.
Bake in a 350 degree oven for 30 minutes or until bubbly around edges.

Nutrition Facts : Calories 464.9, Fat 31.1, SaturatedFat 14.7, Cholesterol 65.4, Sodium 792.5, Carbohydrate 31.3, Fiber 0.7, Sugar 1.5, Protein 16.7

Ingredients

1/2 cup onion, chopped
2 tablespoons olive oil
1 (10 ounce) package broccoli florets
1 (10 ounce) cream of chicken soup
1 cup instant rice, prepared
1 1/2 cups cheddar cheese, grated
3/4 cup Ritz cracker, crushed
2 tablespoons butter, melted

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

Broccoli Rice Casserole image

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

Ingredients

½ cup butter
1 large onion, chopped
1 (16 ounce) package frozen chopped broccoli
⅓ cup milk
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz®)
1 ½ cups cooked regular long-grain white rice

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

Broccoli Rice Casserole image

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

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

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

Broccoli, Rice, Cheese, and Chicken Casserole image

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.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

Ingredients

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

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

Aunt Anne's Broccoli-Cheese Rice Casserole image

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.

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

BROCCOLI RICE CASSEROLE

This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. -Margaret Mayes, La Mesa, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Broccoli Rice Casserole image

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.

Nutrition Facts : Calories 241 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

Ingredients

1 small onion, chopped
1/2 cup chopped celery
3 cups frozen chopped broccoli, thawed
1 tablespoon butter
1 jar (8 ounces) process cheese sauce
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice