Best Broccoli Rice Casserole Ever Recipes

Steps:

• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
• Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
• Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.

Steps:

• Preheat oven to 350.
• spray a casserole dish with non-stick spray.
• combine cooked broccoli, egg, onion, cheese, mayo,sour cream, ***and salt and pepper to taste. (I add the egg last so that I can see if it needs seasoning).
• Make sure the mixture is a little "wet", but not soupy.
• Pour into casserole dish.
• Top with ritz and pour a little oil (1 tbs or less) on top of crackers.
• Bake at 350 for 30 minutes until top is golden brown and mixture is bubbling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

Steps:

• Preheat oven to 375.
• Lightly saute the onion and celery in the margarine.
• Add the soups and the cheese whiz. Mix well.
• drain the cooked broccoli well, then add to the above mixture.
• Lastly add you cooked rice ( the 1 2/3 cup rice is measurement of uncooked rice) and stir lightly.
• Spread into a greased 13X9 pan. Bake uncovered at 375 for about 45 minutes or until lightly browned.

Steps:

• Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour.

Steps:

• Mix all ingredients except shredded cheddar cheese in a 2 quart casserole dish.
• Bake in a preheated 350 degree oven for 35-40 minutes.
• Take out and stir.
• Sprinkle shredded cheese on top and bake for an additional 10 minutes.

Steps:

• Cook rice as directed on box.
• Saute onions in margarine until done.
• Cook broccoli as directed on package and drain.
• Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
• Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Steps:

• In a small saute pan melt the margarine and saute a small onion until it's soft but not brown.
• If not using onion you will still need the butter.
• In a large saucepan melt the cheese wiz, then add cream of mushroom soup, sugar, salt, pepper, milk and onion. Bring to a simmer.
• Meanwhile, in a medium saucepan cook the rice as directed on package, Drain.
• Meanwhile, Separate large broccoli florets into bite size or smaller pieces.
• If using stalks, chop them in a food processor.
• Add the florets and the rice to the cheese mix and stir until well combined.
• Pour into a large pan, (10x14x2 cake pan would do) Put in oven at 350 degrees for 30 min or until golden brown.
• Substitutions:* substitute 1 t onion powder for 1 small onion** Substitute 2 T Splenda for 2 T sugar to make this diabetic friendly and doesn't change the taste what-so-ever.