Broccoli Rice Cheese Casserole Recipe 435 Food

RICE, BROCCOLI, & CHEESE CASSEROLE

Steps:

• Mix everything in a big casserole dish.
• Bake at 375°F, for 45 minutes.

BROCCOLI CHEESE RICE CASSEROLE

Steps:

• Saute onion in olive oil and set aside.
• Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
• Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
• Mix crackers crumbs with butter and sprinkle on top.
• Bake in a 350 degree oven for 30 minutes or until bubbly around edges.

BROCCOLI RICE CASSEROLE

Steps:

• Cook broccoli and celery together as directed on the frozen broccoli package, using garlic salt in place of regular salt. Drain well.
• Mix together: mushroom soup, Cheese Whiz, milk, and uncooked Minute Rice. Set aside while broccoli and celery cook. Then add to cooked vegetables. Add more garlic salt if desired.
• Put in a greased or Pam'ed casserole and bake uncovered at 350 degrees about 1 hour or until bubbly around the edges.
• Can be divided and frozen before or after baking.
• NOTE: It can be prepared a day ahead and refrigerated until baking time.

BROCCOLI AND CHEESE RICE CASSEROLE

Steps:

• In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes, Stir in cheese, soup, and milk until smooth.
• Place rice in greased 8-inch square baking dish.
• Pour cheese mixture over rice, do not stir.
• Bake uncovered at 325°F for 25-30 minutes or until hot and bubbly.

BROCCOLI & RICE CASSEROLE

Steps:

• Mix all ingredients together and put in a 1 1/2 qt casserole.
• Cover.
• Microwave on High for 10 minutes.
• Stir, then microwave for another 10 minutes or until rice is tender.

BROCCOLI RICE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
• Place your 3 cups hot cooked rice in a large bowl and set aside.
• Steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets) and place in bowl with hot cooked rice; set a side.
• In a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes. Add in milk and beaten egg; stir well. Add in the cheese, salt, pepper and paprika. Continue to cook, stirring often, until cheese is melted. Pour this mixture over broccoli and rice in the large bowl. Stir together well to evenly coat.
• Pour mixture into prepared casserole dish. Bake, uncovered at 350 for 30 minutes.

BROCCOLI-RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook broccoli in boiling water for 3 minutes until crisp tender.
• Drain broccoli and plunge into cold water.
• Drain again and set aside.
• Melt 1 Tablespoon plus 1 teaspoon of margarine over medium heat.
• Sauté onion for 3 minutes or until tender.
• Add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
• Gradually add the skim milk while stirring constantly.
• Cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
• Remove from heat and add pepper.
• Combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
• Spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
• Melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
• Bake at 350°F for 25 minutes or until heated through.