Real Recipes From Real Home Cooks ®

broccoli rice

Recipe by
Deb Crane
Eagle, WI

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.

yield 8 -10
method Bake

Ingredients For broccoli rice

  • 1
    onion, chopped
  • 2 clove
  • 2 tsp
  • 10 oz
    fresh or frozen broccoli, cooked and drained
  • 1 can
    cream of mushroom soup (or any cream of soup you like)
  • 1/2 can
    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

  • 1
    Cook your rice and allow to cool off. I like to cook it with chicken broth, instead of water for added flavor.
  • 2
    Preheat the oven to 350 degrees. Grease a 1 1/2 quart baking dish and set aside.
  • 3
    In 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.
  • 4
    And 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)
  • 5
    Bake 25-30 minutes. Can be made the night before and baked the next day.