Cheesy Broccoli and Rice Casserole

1
Cathy Gulley

By
@Stephensgirl

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10

Ingredients

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

Step-by-Step

  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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