Broccoli Cheese Rice Casserole, bubbly, cheesy, rich and so very good. The perfect old fashioned side dish that graces our table every gathering.
This Broccoli-Cheese Rice Casserole goes way back. In the 70's, it was on every dinner table as the star side dish.
Mother made it for all the Holidays and most family gatherings. It was not unusual for the casserole dish to be empty when it came time to clear the table.
I must say I have just reconnected with this wonderful cheesy side dish, and it brings me back to so many delicious memories.
Mother made it for all the Holidays and most family gatherings. It was not unusual for the casserole dish to be empty when it came time to clear the table.
I must say I have just reconnected with this wonderful cheesy side dish, and it brings me back to so many delicious memories.
Broccoli-Cheese Rice Casserole
Printable Recipe
Ingredients:
Cook's Note: You may freeze or refrigerate before baking at a later date. You can substitute another cheese if you like.
Printable Recipe
Ingredients:
- 24 oz. frozen broccoli florets
- 1 medium onion, chopped
- 1 tablespoon oil
- 1 can cream of chicken soup
- 1/2 cup evaporated milk
- 1/2 cup cheez whiz (I use American slice cheese or Velveeta)
- 1 teaspoon salt
- 1 1/2 cups cooked rice
Directions:
Preheat oven to 350 degrees F. Heat oil in a medium skillet on medium high heat.
Saute broccoli and onions for 5 minutes; add soup, and heat to boiling point, stirring constantly.
Reduce heat and stir in milk and cheez whiz.
Add salt; cook 3 minutes longer or until bubbly.
Add rice and stirring until mixed well. Pour into a lightly greased 10 inch square casserole dish.
Bake uncovered for 15-20 minutes or until cheese is bubbly.
Preheat oven to 350 degrees F. Heat oil in a medium skillet on medium high heat.
Saute broccoli and onions for 5 minutes; add soup, and heat to boiling point, stirring constantly.
Reduce heat and stir in milk and cheez whiz.
Add salt; cook 3 minutes longer or until bubbly.
Add rice and stirring until mixed well. Pour into a lightly greased 10 inch square casserole dish.
Bake uncovered for 15-20 minutes or until cheese is bubbly.
Cook's Note: You may freeze or refrigerate before baking at a later date. You can substitute another cheese if you like.
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