Broccoli Rice Casserole Recipe

Broccoli Rice Casserole Recipe photo by Taste of Home

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When I was little, serving this dish was the only way my mother could get me to eat broccoli. It’s an excellent recipe to serve anytime, and is especially good with poultry.

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Broccoli Rice Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

1-1/2 cups water
1/2 cup butter, cubed
1 tablespoon dried minced onion
2 cups uncooked instant rice
1 package (16 ounces) frozen chopped broccoli, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (8 ounces) process cheese sauce

Directions

In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.
Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts 1 cup equals 315 calories, 20 g fat (12 g saturated fat), 49 mg cholesterol, 832 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Broccoli Rice Casserole in Country February/March 2008, p49