Rice Broccoli N Cheese Cups Recipes

BROCCOLI AND CHEESE RICE CUPS

Broccoli and Cheese Rice Cups image

All you need is a muffin pan to give these adorable broccoli cheese rice cups their shape. Bonus points that they're cute AND delicious.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

Ingredients

1 cup instant brown rice, uncooked
1 cup fat-free reduced-sodium chicken broth
1-1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Lite Ranch Dressing
2 eggs, lightly beaten

Steps:

Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.
Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
Bake 25 min. or until lightly browned.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE

Aunt Anne's Broccoli-Cheese Rice Casserole image

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

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

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.

BROCCOLI RICE CASSEROLE

Broccoli Rice Casserole image

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

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

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

RICE, BROCCOLI'N CHEESE CUPS

Rice, Broccoli'n Cheese Cups image

Make and share this Rice, Broccoli'n Cheese Cups recipe from Food.com.

Provided by Charlotte J

Categories Rice

Time 31m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup Minute Rice, uncooked
1 cup chicken broth
1 1/2 cups frozen broccoli, thawed, drained
2/3 cup mozzarella cheese, shredded
1/4 cup ranch dressing
2 eggs, lightly beaten

Steps:

Preheat oven to 350 degrees.
Prepare rice using the chicken broth for the liquid as directed on package.
Place slightly cooled rice into a large bowl and add the remaining ingredients mixing well.
Grease a muffin tin and spoon mixture evenly into 8 of the cups.
Bake 25 minutes, or until lightly browned.

Nutrition Facts : Calories 139.8, Fat 7.5, SaturatedFat 2.3, Cholesterol 56.4, Sodium 259.9, Carbohydrate 12.1, Fiber 1.2, Sugar 0.8, Protein 6.1

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