CHEESY BROCCOLI RICE CASSEROLE - BROCCOLI CASSEROLE WITH CHEESE WHIZ
This cheesy broccoli rice casserole is a staple at our family holiday meals.
Provided by Barbara
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish by spraying generously with nonstick cooking spray.
- In a mixing bowl, mix together Cheez Whiz, mushroom soup and melted butter. Mix together until a smooth cheese sauce forms.
- Add dry rice, onion (or dried minced onion can be used), and frozen broccoli to the cheese sauce. Stir until completely incorporated.
- Pour into prepared dish.
- Bake for 45 to 60 minutes or until cooked completely through.
Nutrition Facts : Carbohydrate 16 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 658 mg, Fiber 1 g, Sugar 3 g, Calories 194 kcal, ServingSize 1 serving
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
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
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.
BROCCOLI RICE CASSEROLE
Broccoli Rice Casserole
Provided by Minute® Rice
Yield 6
Number Of Ingredients 8
Steps:
- Try our Broccoli Rice Casserole for a delicious baked dish in about 40 minutes. Loaded with broccoli and undeniably satisfying, this casserole is ideal for any occasion. Step 1
- Prepare rice according to package directions. Step 2
- Preheat oven to 350°F. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add onion and sauté until tender, about 3 to 5 minutes. Step 3
- Add rice, soup, broccoli and cheese dip to skillet. Stir to combine. Spoon into a greased, 1 1/2-quart casserole dish. Step 4
- In a medium, microwave-safe bowl, microwave remaining butter on HIGH for 30 seconds, or until melted. Add bread cubes and mix well. Sprinkle on top of casserole and finish with shredded cheese. Step 5
- Bake for 30 to 35 minutes, or until heated through. Recipe Tips For a more filling meal, mix 2 cups of shredded, cooked chicken or shrimp into the skillet before adding to the casserole dish. Or, serve this side dish with a lean cut of cooked meat, fish or poultry and a mixed green salad tossed with your favorite dressing. To enhance the flavor even more, sauté 1 package (8 oz) sliced mushrooms along with the onion.
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.
CHEESY BROCCOLI AND RICE CASSEROLE
Make and share this Cheesy Broccoli and Rice Casserole recipe from Food.com.
Provided by J_Chapin
Categories White Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut up the broccoli and cook using your preferred method. Set aside.
- Mix the butter, onion, salt, pepper, and cheese whiz in a bowl until well blended. (If it's kind of stiff you can microwave for a few seconds so it will come together better. Do not melt it, though.) Add the sour cream.
- Mix the rice and broccoli into the cheese mixture.
- Put in a 9x13 pan and cover with foil. Bake at 325 for 20-25 minutes.
Nutrition Facts : Calories 555.5, Fat 35.7, SaturatedFat 22.1, Cholesterol 96.7, Sodium 1009.4, Carbohydrate 46.2, Fiber 2.5, Sugar 5.2, Protein 13.3
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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