Broccoli- Rice Casserole
Submitted by michelleg
Classic broccoli rice casserole with sharp cheddar, cream of chicken soup, and sauteed onions. Mix, bake, and serve this crowd-pleasing side in under an hour.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minEvery family has a version of this casserole, and for good reason. It just works.
Sauteed onions and celery get stirred together with cooked rice, broccoli, cream of chicken soup, evaporated milk, and a generous cup of sharp cheddar.
Twenty minutes in the oven and it comes out bubbling, cheesy, and ready to disappear from the table.
Simple enough for a Tuesday, good enough for Thanksgiving.
Kitchen Tips
- Use evaporated milk instead of regular milk. It adds creaminess without making the casserole watery
- Cook the broccoli just until tender before mixing it in. It finishes in the oven
- Top with extra shredded cheddar before baking for a golden, crusty lid
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Sauté onions and celery in margarine until tender .
Combine all ingredients.
Pour into large casserole dish.
Sprinkle additional cheese over top, if desired.
Bake for 20 minutes, or until cheese is melted and casse role is hot.
Serves 6
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