Cheesy Broccoli and Rice Casserole

Cathy Gulley


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 vote


2 (6.4 oz) box
creamy four cheese rice a roni
1 large
2 clove
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


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

About Cheesy Broccoli and Rice Casserole