Real Recipes From Real Home Cooks ®

broccoli cheese & rice casserole

★★★★★ 1
a recipe by
Linda Howe
Mesquite, TX

This is my version of the ever popular Broccoli-Cheese Casserole. Most recipes call for frozen chopped broccoli, this is where my recipe is different. I use fresh broccoli, which I cut up and steam or cook it with the onions for just a bit, until the broccoli turns a vibrant green.

★★★★★ 1
serves 8
prep time 20 Min
cook time 1 Hr

Ingredients For broccoli cheese & rice casserole

  • 2 lb
    broccoli, fresh
  • 1 lg
    red onion or vidalia if you can get them!
  • 1 stick
  • 1 15oz. jar
  • 2 c
    uncooked rice
  • 1 can
    evaporated milk
  • 1 can
    cream of mushroom soup

How To Make broccoli cheese & rice casserole

  • 1
    Cook rice. While rice is cooking, cut and trim fresh broccoli into bite-size pieces. Chop red onion.
  • 2
    In a large pan, saute broccoli and onions in butter until broccoli and onions are tender. (I sometimes steam the broccoli if I have time so that it is more tender.)
  • 3
    Add cheeze-whiz, soup, milk and cooked rice and stir together.
  • 4
    Place in a casserole dish and bake at 350 degrees for about 60 minutes.
  • 5
    This freezes well.....although I never have any left over to freeze. hehe

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