Broccoli Rice Casserole

Broccoli Rice Casserole

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Tracy Mulrenan


This was always a favorite of mine at family gatherings. Its great hot or slightly cooled off as well.


★★★★★ 1 vote

35 Min
45 Min


  • 2
    bags frozen broccoli florets (cook/set aside)
  • 1
    cup uncooked rice (cook/set aside)
  • 1
    can cream of mushroon soup
  • 1
    cup milk
  • 1
    cup shredded monteray jack cheese
  • 1
    cup shredded white cheddar cheese
  • 1
    small onion (chopped)
  • ·
    ritz crackers
  • ·
    butter (to top cracker crumble topping)
  • ·

How to Make Broccoli Rice Casserole


  1. PreHeat oven to 350'. Spray a 13 x 9 baking dish w/ pam.
  2. In large fry pan saute one small chopped onion.
  3. Add in soup, shredded cheese, milk, salt and pepper. Stir to combine and melt.
  4. Add cooked rice and cooked florets and mix well.
  5. Pour mixture into 13 x 9 baking dish (i use glass)
    Spread evenly.
  6. Crumble up ritz crackers and spread on top to cover. Drop a few pats of butter on top of cracker topping.
  7. Bake uncovered for 45min.
    Its yummy!

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