Broccoli- Rice & Chestnut Casserole Re-Mix

Rose Mary Mogan


This is a remix recipe created from left overs. I added in the water chestnuts to add a bit of crunch and texture. It was simple quick and easy to prepare. Steaming the broccoli and onions in the microwave saved time, and the dish came together in no time.

Just an idea the next time you have left overs in the fridge, with a few other added items you can have a delicious side in no time. It was very tasty.

pinch tips: Non-Stick Rice Every Time



4-6 or more depending on portion size


15 Min


35 Min




2 c
fresh broccoli floweretts
3-4 c
cooked rice, i used minute
1 large
onion chopped
1 can(s)
cream of chicken or mushroom soup, undiluted
1 can(s)
sliced water chestnuts, chopped if desired & drained
2-3 Tbsp
butter, or margarine, melted
2 c
mild cheddar cheese shreds divided, or other cheese of choice
salt & pepper to taste
2 tsp
granulated garlic

Directions Step-By-Step

These are most of the main ingredients that I used in the recipe, except I chose to use the sliced Water chestnuts instead of the Roasted Red Peppers.
Preheat oven to 350 degrees F. Spray a 9 X12 size casserole dish with non stick cooking spray & set aside till needed.
Microwave broccoli and onions in a microwave safe dish for about 5-6 minutes until onions are transparent.
Add cooked rice to a medium size bowl, then add in microwaved onions and broccoli, & sliced water chestnuts and stir to blend together.
Next add in spices as desired, the cream of chicken soup, melted butter, and half of the shredded cheddar cheese. Stir till blended together.
Pour into prepared casserole dish, top with remaining shredded cheese and bake in preheated oven for 25 -35 minutes, till hot and bubbly. Remove from oven then serve and enjoy.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy