Broccoli, Rice and Cheese Casserole
This is so great, I could eat it by itself as a meal.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
savory side dish
american
casserole
side dish
comfort food
rice
broccoli
cheese
savoryside
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoon butter
- 1/2 cup onion diced
- 1 can cream of mushroom soup
- 1 head broccoli cut off stems
- 1 can cream of celery soup
- 1 velveeta little more than â½ block
- 6 cups white rice , cooked
- cheddar cheese shredded
- salt, pepper and garlic salt to taste
- Carbohydrate 39.6808316666667 g
- Cholesterol 15.4225 mg
- Fat 7.640215 g
- Fiber 1.58316662758589 g
- Protein 5.50859166666667 g
- Saturated Fat 3.636362 g
- Serving Size 1 1 Serving (227g)
- Sodium 408.626666666667 mg
- Sugar 38.0976650390808 g
- Trans Fat 1.06344866666667 g
- Calories 249 calories
In a large pot bring water to a boil and add head of broccoli (enough water to cover), boil till very tender, then drain. In a different pan, sauté onions in butter until soft. Combine broccoli, rice, sautéed onions, cream of celery, cream of mushroom, Velveeta, salt, pepper, and garlic salt to taste. Mix until everything is combined and melted- you can add a little chicken broth or milk if mixture is too thick (baking can dry it out). Put broccoli, rice and cheese mixture into 9x13 baking dish and top with shredded cheddar cheese. Bake at 350° until cheese is melted and slightly browned (about 30 min.)
