Paula Deen Broccoli Rice Casserole Food

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PAULA DEEN'S BROCCOLI CASSEROLE RECIPE - (3.8/5)



Paula Deen's Broccoli Casserole Recipe - (3.8/5) image

Provided by msanders93

Number Of Ingredients 7

2 10-oz. packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar cheese
1 10-3/4-oz. can condensed cream of mushroom soup
2 eggs lightly beaten
2 cups crushed snack crackers
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F. Spray a 13" x 9" baking dish with vegetable oil cooking spray. In a large mixing bowl, combine broccoli, mayo, cheese, soup, and eggs. Mix well. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

PAULA DEEN'S CHICKEN & RICE CASSEROLE



Paula Deen's Chicken & Rice Casserole image

Make and share this Paula Deen's Chicken & Rice Casserole recipe from Food.com.

Provided by HeidiSue

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 cups diced cooked chicken
1 medium onion, diced & sauteed
1 (8 ounce) can water chestnuts, drained & chopped
2 (14 ounce) cans French style green beans, rinsed & drained
1 (4 ounce) can pimientos, rinsed & drained
1 (10 ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend, cooked according to package directions
1 cup of grated sharp cheddar cheese

Steps:

  • Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
  • Bake for 25 minutes.

BROCCOLI RICE CASSEROLE



Broccoli Rice Casserole image

This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. -Margaret Mayes, La Mesa, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 small onion, chopped
1/2 cup chopped celery
3 cups frozen chopped broccoli, thawed
1 tablespoon butter
1 jar (8 ounces) process cheese sauce
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice

Steps:

  • Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 241 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

CHEESY BROCCOLI BAKE (PAULA DEEN)



Cheesy Broccoli Bake (Paula Deen) image

Make and share this Cheesy Broccoli Bake (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs fresh broccoli, trimmed and cut up
2 tablespoons unsalted butter, plus more for greasing the casserole
1/4 cup chopped celery
1/4 lb fresh mushrooms, sliced
1/4 cup chopped onion
1 (8 ounce) can sliced water chestnuts
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 lb Velveeta cheese
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated cheddar cheese

Steps:

  • Preheat the oven to 350°F
  • Butter a 9 by 13-inch casserole.
  • Steam broccoli until tender, about 10 minutes.
  • In the meantime, melt the butter in a medium skillet over medium heat and sauté the celery, mushrooms, and onion until softened, about 10 minutes; drain.
  • Combine the broccoli and the cooked vegetables in a bowl.
  • Heat the soup and Velveeta cheese in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture.
  • Add the garlic salt and pepper and combine.
  • Put it in the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated cheddar the last 5 minutes of baking.

Nutrition Facts : Calories 399.3, Fat 18.1, SaturatedFat 9.8, Cholesterol 44.9, Sodium 970, Carbohydrate 46.9, Fiber 17.9, Sugar 11.2, Protein 21.7

PAULA DEEN'S CHICKEN AND WILD RICE CASSEROLE



Paula Deen's Chicken and Wild Rice Casserole image

I found this in one of my Paula Deen cookbooks. It's so easy and so fast, and can definitely be made after a long day at work.

Provided by ewells

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package long grain and wild rice blend
4 cups cooked chicken, chopped
2 (10 3/4 ounce) cans cream of chicken soup
1 cup mayonnaise
2 teaspoons curry powder (or to taste)
1 (8 ounce) package cornbread stuffing mix (Pepperidge Farm brand preferred)
1/4 cup butter

Steps:

  • Preheat oven to 350°F.
  • Cook rice according to package directions and spoon into greased 2 quart casserole dish.
  • Layer chopped chicken over top of rice.
  • Mix soup, mayonnaise and curry powder and pour over chicken.
  • Top with dry stuffing mix and dot evenly with butter.
  • Bake for 30 minutes, or until bubbly.

Nutrition Facts : Calories 616.2, Fat 34.5, SaturatedFat 10.5, Cholesterol 108.7, Sodium 1554.2, Carbohydrate 46, Fiber 5.6, Sugar 4.9, Protein 30.1

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