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Rice Broccoli Casserole

 Rice Broccoli Casserole
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.
8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups water
  • 1/2 cup butter, cubed
  • 1 tablespoon dried minced onion
  • 2 cups uncooked Minute® White 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.