Quick And Easy Broccoli Cheese Rice Casserole Recipes

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BROCCOLI CHEESE RICE CASSEROLE

FAMILY FAVORITE! A great casserole to have with any entree. My hubby loves this dish. Full of flavor and easy to prepare!

Provided by Seasoned Cook

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 8



Broccoli Cheese Rice Casserole image

Steps:

  • Saute onion in olive oil and set aside.
  • Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
  • Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
  • Mix crackers crumbs with butter and sprinkle on top.
  • Bake in a 350 degree oven for 30 minutes or until bubbly around edges.

Nutrition Facts : Calories 464.9, Fat 31.1, SaturatedFat 14.7, Cholesterol 65.4, Sodium 792.5, Carbohydrate 31.3, Fiber 0.7, Sugar 1.5, Protein 16.7

1/2 cup onion, chopped
2 tablespoons olive oil
1 (10 ounce) package broccoli florets
1 (10 ounce) cream of chicken soup
1 cup instant rice, prepared
1 1/2 cups cheddar cheese, grated
3/4 cup Ritz cracker, crushed
2 tablespoons butter, melted

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



Broccoli Rice Casserole image

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

2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

BROCCOLI RICE CASSEROLE BY MINUTE® RICE

The quintessential creamy side dish just perfect for dinner, an office potluck, or a holiday recipe idea.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 10

Number Of Ingredients 7



Broccoli Rice Casserole by Minute® Rice image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
  • Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
  • Bake 30 to 35 minutes or until heated through.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 25.5 g, Cholesterol 25.7 mg, Fat 9.7 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 663 mg, Sugar 3 g

½ cup onion, chopped
2 tablespoons butter or margarine, divided
2 cups cooked Minute® White Rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped broccoli, cooked, well drained
1 cup cheese dip
½ cup fresh bread cubes

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE

This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10



Aunt Anne's Broccoli-Cheese Rice Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
  • In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
  • Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
  • In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
  • Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

1 stick (1/2 cup) unsalted butter, plus more for the baking dish
1 medium red onion, diced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces
2 cups cooked white rice, fresh, day-old, or cold
20 ounces frozen chopped broccoli (do not thaw)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup sour cream
1 cup whole milk, plus more as needed

EASY CHEESY BROCCOLI RICE CASSEROLE

Make and share this Easy Cheesy Broccoli Rice Casserole recipe from Food.com.

Provided by KathyLRichey

Categories     Rice

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8



Easy Cheesy Broccoli Rice Casserole image

Steps:

  • Mix all ingredients. Pour into 2 quart casserole dish.
  • Cover and bake 45 minutes in a 350 degree oven.

Nutrition Facts : Calories 175.2, Fat 8.5, SaturatedFat 4.4, Cholesterol 24.9, Sodium 687.1, Carbohydrate 18.4, Fiber 1.6, Sugar 2.8, Protein 6.7

1 (10 ounce) box frozen chopped broccoli
1/4 cup minced onion
1 cup finely diced celery
1 (7 ounce) jar Cheese Whiz
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup milk
1 cup uncooked instant rice
salt and pepper

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