1cupsharp cheddar cheeseshredded off the block, optional
Instructions
Preheat the oven to 350°F, and grease a 9x13-inch baking dish.
In a large bowl, combine the thawed broccoli and cooked rice. Pour the mixture into the prepared baking dish, and spread in an even layer.
30 ounces frozen chopped broccoli, 3 cups white rice
Heat a large skillet or saucepan over low-medium heat. Add the butter, onions, and celery. Cook until the vegetables are soft, about 5-6 minutes.
2 tablespoons unsalted butter, ½ large onion, ½ cup celery
Stir in the condensed cream of chicken soup, cheddar cheese soup, milk, garlic powder, salt, and pepper. Continue to cook until the mixture is smooth and well combined.
10 ¾ ounces cream of chicken soup, 10 ½ ounces condensed cheddar cheese soup, 1 cup whole milk, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Pour the soup mixture over the broccoli and rice, and gently stir to combine. Sprinkle with cheddar cheese if using.
1 cup sharp cheddar cheese
Cover, and bake for 25 minutes. Uncover, and continue baking for 10-15 minutes.
Serve hot as a side dish. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of broccoli rice casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*An 8 ounce jar of shelf stable cheese whiz may be substituted for the cheddar cheese soup. Adjust the milk to reach the desired consistency. Typically, you’ll need a little less milk when using cheese whiz.