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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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Reviews

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Average Rating:
  • Gramma Amy
    May 21, 2020

    I don't usually used canned soup recipes, but needed something quick that I could make ahead of time. I used fresh broccoli and steamed it a few minutes first, chopping it into small pieces before adding to the rice. I also added 3/4 tsp garlic powder, sprinkled on some fresh ground pepper, and 1 tsp of a spice blend we enjoy. We like a spice / herb flavor. I used fresh chopped onion, that I sautéed in butter until soft instead of dried onion. I also used white converted rice, and cooked it as directed before adding the sauce and broccoli to it. Once in the casserole dish, I sprinkled a can of French fried onions over the top. I baked it the next day before our event, and it was tasty. A great potluck rice dish. I served this with Barbqued country ribs. It was a hit.

  • debbie567
    Jul 28, 2017

    This recipe is bland because it needs more cheese. Eight ounces of cheese is not enough. Barely any cheese flavor. I would suggest using 16 ounces of cheese next time.

  • gunslinger
    Jul 4, 2016

    Made this as directed except I topped it with cracker crumbs before baking for a potluck and every bite was eaten! Very tasty and easy to prepare!

  • bjrwilliams
    Nov 27, 2013

    Always a great recipe. I add a few drops of hot sauce to spice it up a little. I also substitute Cream of Chicken soup for a different taste.

  • germanycook
    Mar 4, 2013

    Really didn't like this, it was fairly boring.

  • mamadawny
    Dec 25, 2011

    I made this go go with Christmas dinner. It was much easier than the other recipes I have used for this dish. Everyone loved it...myself included!

  • jenjerry
    Oct 6, 2010

    This was good but not my favorite. I will try some more recipes. The soup made it a little too creamy.

  • 525252
    Nov 25, 2009

    This is an all time favorite in my home. Sometimes I will add some crushed Ritz Crackers on top and drizzle some melted butter, just to give it a crunchy topping. You can also add chopped waterchest nuts for a little crunch in the middle without changing the flavor alot. Delicious! I will be making it for Thanksgiving. We love it!

  • Shannon1305
    Sep 20, 2009

    Cooked this last night. Instead of cheese sauce I used a block of valveeta cheese I already had on hand. It was delicious!

  • patricia diane
    Apr 17, 2009

    I think I'll try this with cream of celery soup because fo a severe mushroom allergy. But I love broccoli and I love rice