Real Recipes From Real Home Cooks ®

cheesy broccoli and rice casserole

(1 rating)
Recipe by
Cathy Gulley
Fayetteville, TN

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!

(1 rating)
yield 8 -10

Ingredients For cheesy broccoli and rice casserole

  • 2 (6.4 oz) box
    creamy four cheese rice a roni
  • 1 lg
  • 2 clove
  • 2 c
    fresh or frozen broccoli flowerettes,cooked until tender
  • 1 (7 oz.) jar
    sliced mushrooms,drained
  • 1 (8 oz.) can
    water chestnuts,chopped
  • 2 can
    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

How To Make cheesy broccoli and rice casserole

  • 1
    In a large deep non stick skillet,cook Rice A Roni according to box directions.
  • 2
    In a medium pan saute' onions and garlic in 3 Tbsp. butter until soft.Drain
  • 3
    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.

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