CHEESY MUSHROOM AND BROCCOLI CASSEROLE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 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.
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.
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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