Broccoli Rice Casserole recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1165.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.

  4. 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.

  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Recipe Yield

10 servings

Recipe Note

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

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