Broccoli Rice

Deb Crane


Simple and tasty side dish. Rich and creamy with cheese. What is there not to like? Reheats well too. I originally found this gem of a recipe in an old cook book called Savour with Sue, written by Sue Select, 1981. I have made a few changes over the years but to this day still make this quite often.

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onion, chopped
2 clove
2 tsp
10 oz
fresh or frozen broccoli, cooked and drained
1 can(s)
cream of mushroom soup (or any cream of soup you like)
1/2 can(s)
milk (use the soup can and measure 1/2)
1 c
shredded cheese (cheddar or velveeta work well)
2 c
cooked,cooled rice
1/4 c
italian bread crumbs ( or any crumb topping you like)
salt and pepper to taste

How to Make Broccoli Rice


  • 1Cook your rice and allow to cool off. I like to cook it with chicken broth, instead of water for added flavor.
  • 2Preheat the oven to 350 degrees.
    Grease a 1 1/2 quart baking dish and set aside.
  • 3In a deep sided frying pan or a large pot, saute onion and garlic in oil until translucent. Add the cream of soup, milk and cheese and over low heat, combine until the cheese has melted.
  • 4And the broccoli and rice. Salt and pepper to taste. Mix well.
    Pour into your prepared baking dish.
    Top with Italian bread crumbs (or any crumbs you like)
  • 5Bake 25-30 minutes.
    Can be made the night before and baked the next day.

Printable Recipe Card

About Broccoli Rice

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #rice, #cheese, #broccoli