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Improved Broccoli, Cheese and Rice Casserole For Two

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An easy and flavorful weeknight meal is all in one dish.

. Prep
10 min.
1 hrs
Ready In
1 hrs
6 servings
Low Cholesterol, Trans-fat Free
U.S. measurements


473.0ml rice cooked
1.0can soup, cream of mushroom
453.6g cheddar cheese grated
578.0ml/g broccoli florets


Preheat oven to 190 degrees C.

Mix together soup and cheese in a medium saucepan.

Cook until cheese melts and well combined.

Stir in broccoli and rice until well mixed.

Pour into greased casserole dish and bake for 1 hour, uncovered, or until top becomes golden brown and bubbling.

Cool for a few minutes and serve hot.

First published: last updated: 2014-12-16

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1


Reviewed: over 2 years ago

Happened to have some leftover cooked rice, half can of soup, and fresh broccoli, then made this broccoli casserole for lunch yesterday, and it came out quite tasty.

Very easy to make, and you can use frozen broccoli instead as well. Make it ahead, reheat it for a quick and flavorful weekday dinner.

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 21334% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 286mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 2%
Sugars g
Protein 15g
Vitamin A 12% Vitamin C 21%
Calcium 15% Iron 4%
* based on a 2,000 calorie diet How is this calculated?