Broccoli Cheese Rice Casserole - Easy Side Dish Recipe
Servings: 10 Servings
Ingredients
- 30 ounces frozen chopped broccoli thawed and well drained (3 packages, 10-ounces each)
- 3 cups cooked white rice
- 2 tablespoons unsalted butter
- ½ large onion diced
- ½ cup celery chopped
- 1 (10 ¾ ounce) can cream of chicken soup
- 1 (10 ½ ounce) can condensed cheddar cheese soup
- 1 cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F, and grease the 9x13 baking dish.
- Stir the broccoli and rice together in a large bowl. Spread the mixture evenly in the baking dish.30 ounces frozen chopped broccoli, 3 cups cooked white rice
- Melt the butter in the skillet over medium heat. Add the onion and celery, and cook until softened.2 tablespoons unsalted butter, ½ large onion, ½ cup celery
- Stir in the cream of chicken soup, cheddar cheese soup, milk, garlic powder, salt, and pepper. Cook until the mixture is smooth.1 (10 ¾ ounce) can cream of chicken soup, 1 (10 ½ ounce) can condensed cheddar cheese soup, 1 cup whole milk, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the sauce over the broccoli and rice. Stir gently to coat, then sprinkle the cheddar cheese evenly on top.1 cup shredded cheddar cheese
- Cover the dish with foil, and bake for 20 minutes. Remove the foil and bake 5 to 10 minutes more until the top is bubbly and the cheese melts.
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.
- Recipe makes about 8–10 cups.
- 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.
- Keep leftover casserole in a sealed container in the fridge for up to 3 days
Nutrition Facts
Broccoli Cheese Rice Casserole - Easy Side Dish Recipe
Serving Size
1 cup
Amount per Serving
Calories
367
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
24
mg
8
%
Sodium
623
mg
26
%
Potassium
552
mg
16
%
Carbohydrates
57
g
19
%
Fiber
3
g
12
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin A
951
IU
19
%
Vitamin C
76
mg
92
%
Calcium
184
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
