BROCCOLI RICE CASSEROLE
A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!
Provided by GMW
Categories Side Dish Casseroles Broccoli Casserole Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
- Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
- In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
- Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 92.1 g, Cholesterol 47.3 mg, Fat 17.9 g, Fiber 4.3 g, Protein 20.7 g, SaturatedFat 10.2 g, Sodium 1165.9 mg, Sugar 3.1 g
RICE BROCCOLI CASSEROLE
When I was little, serving this dish was the only way my mother could get me to eat broccoli. It's an excellent recipe to serve anytime, and is especially good with poultry.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large saucepan, bring water, butter and onion to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes or until water is absorbed. , Stir in broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, 30-35 minutes or until bubbly.,
Nutrition Facts : Calories 315 calories, Fat 20g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 832mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY BROCCOLI RICE CASSEROLE
Easy cheesy broccoli rice casserole is a classic and comforting side dish that's great with a weeknight meal or holiday buffet.
Provided by Maegan - The BakerMama
Categories Casseroles
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook rice according to package directions.
- Melt butter in a large skillet over medium heat. Add onion and broccoli and cook until onion is transparent. Add soup, 4 ounces cheese and milk. Stir until cheese is melted. Remove from heat and stir in cooked rice. Pour mixture into a lightly greased 8×8-inch casserole dish. Shred or crumble remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
- Bake for 30 minutes until cheese on top is melted and casserole is bubbly.
BROCCOLI OR EGGPLANT AND RICE CASSEROLE
Taken from my grandmother's handwritten spiral notebook of Weight Watchers recipes from the 70s or 80s. I have not tried this recipe, but it sounds pretty easy and serves one.
Provided by ckmclements
Categories One Dish Meal
Time 50m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together except 1 oz. cheese.
- Place in baking dish and top with rest of cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 379.3, Fat 0.7, SaturatedFat 0.2, Sodium 3.2, Carbohydrate 84.1, Fiber 4.4, Sugar 2.8, Protein 7.5
BEST BROCCOLI RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F degrees.
- In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
- Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
- In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
BEEFY EGGPLANT AND RICE CASSEROLE
This is a one dish meal created when eggplants where abundant in the garden and the other ingredients were in the fridge waiting for me to do something with them.
Provided by MacChef
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft.
- Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside.
- Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine.
- Pour casserole into a 9x13 baking pan and top with cheese.
- Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.
Nutrition Facts : Calories 305.1, Fat 8.9, SaturatedFat 2.8, Cholesterol 36.9, Sodium 645.5, Carbohydrate 39.3, Fiber 3.3, Sugar 13.3, Protein 16.3
EGGPLANT RICE CASSEROLE
Make and share this Eggplant Rice Casserole recipe from Food.com.
Provided by ElishevaR
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- slice and salt eggplant- let sit for about 20 minutes.
- in the mean time, make 1 cup of rice and saute the onion.
- Put sauce, some rice, and onion in the baking dish. Once eggplant is done, put a layer of eggplant down. Top each eggplant slice with a slice of cheese. Repeat layers- baked uncovered for 20 minutes.
BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
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- Bake Eggplant & Broccoli: Spread out eggplant cubes and broccoli florets in single layer on baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake uncovered at 400 F until eggplant and broccoli are tender, about 20 minutes.
- Assemble Casserole: Add roasted eggplant and broccoli to 8x8 inch baking dish. Season with oregano and lightly toss to mix. Add chopped tomatoes, sliced olives, and 2/3 of cheddar cheese to baking dish. Carefully stir until well-mixed (Note 4). Evenly scatter remaining cheese on top. Pour beaten egg over cheese.
- Bake Casserole: Bake uncovered at 400 F for 15 minutes. Cool for about 10 minutes, then serve (Note 5).
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