Cheesy Broccoli and Rice Casserole
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|2 (6.4 oz) box||creamy four cheese rice a roni|
|2 c||fresh or frozen broccoli flowerettes,cooked until tender|
|1 (7 oz.) jar(s)||sliced mushrooms,drained|
|1 (8 oz.) can(s)||water chestnuts,chopped|
|2 can(s)||cream of celery or mushroom soup|
|1-2 c||cheddar or monterey jack cheese,depending on how cheesy you want it|
|2 Tbsp||chopped fresh parsley|
|1/2 tsp||freshly ground black pepper|
|salt to taste|
|1/2 c||chicken stock or broth;more if needed|
Fayetteville, TN (pop. 6,827)
Member Since Dec 2009
I came up with this recipe because we love the Creamy Four Cheese Rice A Roni and I needed a side dish for last years Thanksgiving dinner at my Mom's. The flavor from the Rice A Roni is delicious and adding the broccoli,mushrooms and water chestnuts took it over the top! Makes a great addition to your holiday meal or any family gathering! Enjoy!
In a large deep non stick skillet,cook Rice A Roni according to box directions.
In a medium pan saute' onions and garlic in 3 Tbsp. butter until soft.Drain
In a large mixing bowl add all ingredients and mix well.Add chicken stock as needed if it appears too thick.Pour into a large greased casserole dish and bake at 350 degrees for 30 minutes or until hot and bubbly.