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Rice Broccoli Casserole

9 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 30 min.

Makes

8 servings

Updated: Oct. 03, 2022
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.
Rice Broccoli Casserole
Rice Broccoli Casserole Recipe photo by Taste of Home
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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

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

Nutrition Facts

1 cup: 315 calories, 20g fat (12g saturated fat), 49mg cholesterol, 832mg sodium, 28g carbohydrate (2g sugars, 3g fiber), 7g protein.