GREEN RICE CASSEROLE
I grew up eating this at family parties and requested the recipe from my Aunt while I was in college. It is tasty and transports well if you're going to a potluck. Use it as a side dish or a vegetarian one dish meal with some crusty bread. I like it cold though it designed to be served hot.
Provided by ladypit
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees.
- Cook and drain the broccoli.
- Mix all ingredients in a large baking dish.
- Bake for 1 hour.
GREEN RICE (BROCCOLI, CHEESE, AND RICE CASSEROLE)
When I was younger, I didn't like broccoli, but I sure loved this casserole! I requested "green rice" all the time. Maybe it was because of all the cheese :) This is a good way to get veggies, whole grains, and calcium into picky kids' mouths! Can either be a vegetarian main dish or a side dish.
Provided by A Messy Cook
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion in melted butter.
- Meanwhile, steam broccoli until tender; drain.
- Combine all ingredients and bake in covered casserole at 350 degrees for 45 minutes.
Nutrition Facts : Calories 235, Fat 11.5, SaturatedFat 6.9, Cholesterol 28.9, Sodium 252.9, Carbohydrate 26.1, Fiber 2.9, Sugar 3.5, Protein 8
BEST BROCCOLI RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F degrees.
- In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
- Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
- In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
GREEN RICE (CHEESY BROCCOLI RICE)
This recipe contains green chiles which is different from the other recipes posted. We make this every year for Thanksgiving and we fight over the left overs. We usually double the recipe. Feel free to use more or less broccoli to suit your tastes. You can increase the ratio of rice to broccoli if you have picky eaters. If you increase the amount of rice also increase the amount of Cheez Whiz.
Provided by swissms
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saute pan, onion and celery in butter until soft.
- In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
- In large casserole dish, combine rice, broccoli, and soup mixture. Stir in onion and celery. Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 253.4, Fat 14.4, SaturatedFat 8, Cholesterol 44.1, Sodium 1062.9, Carbohydrate 24.3, Fiber 2.7, Sugar 6.6, Protein 8.1
BROCCOLI, CHEESE & RICE CASSEROLE
This isn't the typical back-of-the-can recipe...No gooey condensed soup, no lifeless frozen broccoli, no sit-on-your-shelf-forever "cheese product". This is an irresistible casserole...delicious for a weeknight supper or worthy of a dinner party. It is wonderful served along with most anything...chicken, ham, beef, pork chops, whatever!
Provided by Alan in SW Florida
Categories Long Grain Rice
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Grease a 13 by 9-inch baking dish.
- Place the bread, 1/4 cup of the Parmesan cheese, the melted butter, and the minced garlic into a food processor and pulse until coarsely ground, about 10 pulses; set aside.
- Place the broccoli florets in a large microwave-safe bowl, cover tightly with plastic wrap, and cook on high power until bright green and tender, 3 to 4 minutes (take care Not to overcook the broccoli florets); set aside.
- Melt the remaining 2 tablespoons of chilled butter in a Dutch oven or large heavy pot over medium heat. Add the onions and broccoli stems and cook until softened, 8 to 10 minutes. Add the rice and cook, stirring constantly, until the rice is translucent, about 1 minute. Stir in the chicken broth, half-and-half, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring often, until the rice is tender, about 25 minutes. Remove from the heat and stir in the cheddar cheese, cayenne, the remaining 1/2 cup of Parmesan, and the broccoli florets,.
- Pour the mixture into the prepared baking dish and top with the bread crumb mixture, Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool for 5 minutes and serve.
- (The filling can be prepared, placed into the greased baking dish, covered with plastic wrap, and refrigerated for up to 1 day. However, refrigerate the topping separately. Bring the filling to room temperature before topping with the bread crumbs and bake as directed.).
Nutrition Facts : Calories 436.2, Fat 25.3, SaturatedFat 15.4, Cholesterol 71.4, Sodium 660.2, Carbohydrate 36.4, Fiber 2.8, Sugar 2.6, Protein 17.6
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
- In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g
CHEDDAR RICE CASSEROLE
With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY GREEN RICE
I like to serve this dish at Thanksgiving and Christmas - or for that matter, anytime we have guests. It's a "no-fail" recipe.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the rice, parsley, 1/3 cup cheese, onion, green pepper and garlic. In another bowl, combine the eggs, milk, oil, lemon juice and zest, salt, seasoned salt and pepper. Stir into the rice mixture. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
Nutrition Facts : Calories 310 calories, Fat 20g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 499mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.
BROCCOLI RICE CASSEROLE
A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!
Provided by GMW
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 92.1 g, Cholesterol 47.3 mg, Fat 17.9 g, Fiber 4.3 g, Protein 20.7 g, SaturatedFat 10.2 g, Sodium 1165.9 mg, Sugar 3.1 g
BROCCOLI RICE CASSEROLE
This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. -Margaret Mayes, La Mesa, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
BROCCOLI RICE AND CHEESE CASSEROLE
No canned soup or cheese whiz needed for this one, but still easy to make! You could substitute 4 cups frozen broccoli flowerets, just cook them and break them up more.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
- Place your 3 cups hot cooked rice in a large bowl and set aside.
- Steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets) and place in bowl with hot cooked rice; set a side.
- In a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes. Add in milk and beaten egg; stir well. Add in the cheese, salt, pepper and paprika. Continue to cook, stirring often, until cheese is melted. Pour this mixture over broccoli and rice in the large bowl. Stir together well to evenly coat.
- Pour mixture into prepared casserole dish. Bake, uncovered at 350 for 30 minutes.
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4.6/5 (25)Total Time 40 minsCategory Side DishPublished 2017-11-30
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- Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.
- Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.
- Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)
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- Melt butter in a large skillet over medium heat. Add onion and broccoli and cook until onion is transparent. Add soup, 4 ounces cheese and milk. Stir until cheese is melted. Remove from heat and stir in cooked rice. Pour mixture into a lightly greased 8×8-inch casserole dish. Crumble remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
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- In a large saucepan, bring the water, onion and butter to boil. Stir in rice and remove from heat. Cover and let stand for 5 minutes, or until water is absorbed.
- Stir in broccoli, soup and cheese sauce. Transfer to a greased 2 quart baking dish. Bake uncovered, at 350 degrees for 30 - 35 minutes or until bubbly. Enjoy!
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- In a medium skillet or saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking it up with your spatula, until nicely browned, 5 to 7 minutes. Transfer to a plate.
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- Pour 6 lb 3 oz (3 qt 2 cups) mixture into each steam table pan (12" x 20" x 2 1⁄2") which has been lightly coated with pan release spray. For 50 servings, use 2 pans.
- Optional topping: Combine margarine or butter and bread crumbs. Mix to coat crumbs well. Sprinkle 8 oz (approximately 1 2⁄3 cups) crumbs evenly over each pan.
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