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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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings

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

  • 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.
  • 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.

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