Broccoli Rice Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 187
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 623 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Broccoli Rice Casserole

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This hearty casserole is my favorite dish 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

SERVINGS: 8-10

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 25 min.

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 (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 3 cups cooked rice

Directions:

In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender. Stir in the cheese sauce, soup and milk until smooth.
    Place rice in a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Yield: 8-10 servings.


  • Re: Broccoli Rice Casserole

    A standby recipe because I know any time I fix it, my family will scrape the pan to get the last bite.

    FriedaG
  • This reminds me of the one my mom used to make-I love it! It tastes just like hers. Thanks.

    badkitty
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