Best Broccoli Rice Casserole Recipes

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BROCCOLI RICE CASSEROLE



Broccoli Rice Casserole image

What makes this quick-cooking side dish really tasty is coating the broccoli and rice in a creamy cheese sauce . . . yum!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 12

Number Of Ingredients 7

½ cup butter
1 large onion, chopped
1 (16 ounce) package frozen chopped broccoli
⅓ cup milk
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz®)
1 ½ cups cooked regular long-grain white rice

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.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 26.6 g, Cholesterol 36.9 mg, Fat 13.7 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 8 g, Sodium 551.5 mg, Sugar 2.9 g

BROCCOLI RICE CASSEROLE



Broccoli Rice Casserole image

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

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

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

CHEESY BROCCOLI RICE CASSEROLE



Cheesy Broccoli Rice Casserole image

Cheesy Broccoli Rice Casserole made from scratch with a creamy, homemade Cheddar sauce.

Provided by Kelly Anthony

Categories     Side Dish

Time 50m

Number Of Ingredients 12

2 1/2 cups cooked white rice (do not overcook)
1 (16 ounce) package frozen chopped broccoli, thawed or steamed to al dente
1/4 cup unsalted butter
1 yellow onion, finely diced
3 stalks celery, finely diced
3 tablespoons all-purpose flour
1 cup unsalted chicken broth
1 1/2 cup heavy whipping cream
2 cups freshly grated Cheddar cheese
1 1/2 teaspoon Kosher salt
3/4 teaspoon black pepper
1/4 teaspoon garlic powder

Steps:

  • Have ready a greased 9"x13" casserole dish, and preheat the oven to 350°.
  • Add the butter to a large saucepan over medium heat. Do not allow to burn. Add the onion and celery and sauté 6-8 minutes, stirring often, until softened.
  • Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring after each addition. Add the cream and stir to combine. Simmer for 2 minutes, and remove from the heat.
  • Add 1 cup of the cheese, salt, pepper, and garlic powder to the sauce. Stir to combine and transfer to a large mixing bowl.
  • Add the cooked rice and broccoli, and stir to combine once more. Transfer the mixture to the prepared casserole dish and evenly sprinkle over the remaining cheese.
  • Bake, uncovered, for 25 minutes. Serve and enjoy.

Nutrition Facts : Calories 289 kcal, Carbohydrate 18 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 450 mg, ServingSize 1 serving

BEST BROCCOLI CASSEROLE



Best Broccoli Casserole image

I'm a home economics teacher, and finding vegetables recipes my students enjoy preparing and eating really puts me to the test. Many kids who say they don't like broccoli actually ask for second helpings of this one!-Cynthia Kolberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 cups frozen chopped broccoli, thawed
1/2 cup diced process cheese (Velveeta)

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.

Nutrition Facts :

BEST BROCCOLI & RICE CASSEROLE



Best Broccoli & Rice Casserole image

This broccoli rice casserole is one of my husbands favorites. It has to be made every holiday. It's creamy and not too cheesy. Hope you guys like it.

Provided by DeeMiddleton

Categories     Rice

Time 55m

Yield 1 casserole, 12-15 serving(s)

Number Of Ingredients 8

1 (20 ounce) package frozen broccoli florets, cooked to pkg directions
1 (8 ounce) jar Cheez Whiz
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 2/3 cups Minute Rice, cooked to pkg directions
1 cup onion, chopped
1 cup celery, chopped
1/2 cup margarine

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.

Nutrition Facts : Calories 199.6, Fat 11, SaturatedFat 4.1, Cholesterol 16.2, Sodium 730.5, Carbohydrate 19.9, Fiber 2.1, Sugar 3.1, Protein 5.9

EASY CHEESY BROCCOLI RICE CASSEROLE



Easy Cheesy Broccoli Rice Casserole image

Easy and cheesy, this is truly the best Broccoli Rice Casserole!

Provided by Blair Lonergan

Categories     Dinner     Side Dish

Time 40m

Number Of Ingredients 14

3 cups broccoli florets
2 tablespoons salted butter
1 small onion, diced
1 celery stalk, diced
1 clove garlic, minced or pressed
1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
⅛ teaspoon paprika
⅛ teaspoon dry mustard
Pinch of ground nutmeg
1 ½ cups grated sharp cheddar cheese, divided
1 cup 2% or whole milk
3 cups cooked long-grain white rice
Kosher salt and black pepper
1 cup lightly crushed Ritz crackers

Steps:

  • Cook the broccoli for about 2 minutes in boiling water, just until crisp-tender. Drain and set aside.
  • Preheat oven to 350°F. Grease an 8-inch square baking dish; set aside.
  • In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
  • Reduce the heat to a very low flame. Stir in soup, paprika, dry mustard, nutmeg, 1 cup of the cheese and milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from heat.
  • Add cooked rice and broccoli; stir to combine. Taste and season with salt and pepper, if necessary.
  • Transfer mixture to the prepared baking dish. Top with crushed crackers and remaining ½ cup of cheese.
  • Bake for about 20 minutes, or until hot and bubbly.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 366 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 46 mg, Sodium 661 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g

BEST BROCCOLI RICE CASSEROLE



Best Broccoli Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 17

4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice

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.

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