Broccoli Rice Casserole
This hearty casserole is my favorite dish 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 main dish.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 10 | ounces |
broccoli florets
thawed |
|
| 1 | tablespoon |
butter
or margarine |
|
| 8 | ounces |
sharp cheddar cheese spread
processed |
|
| 1 | can |
cream of mushroom soup
condensed, undiluted |
|
| 5 | ounces |
evaporated milk
can |
|
| 3 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 289 | ml/g |
broccoli florets
thawed |
|
| 15 | ml |
butter
or margarine |
|
| 231.2 | ml/g |
sharp cheddar cheese spread
processed |
|
| 1 | can |
cream of mushroom soup
condensed, undiluted |
|
| 144.5 | ml/g |
evaporated milk
can |
|
| 7.1E+2 | ml |
rice
cooked |
|
Directions
In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 3 to 5 minutes.
Stir in cheese, soup and milk until smooth.
Place rice in a greased 8 inch square baking dish .
Pour cheese mixture over; do not stir.
Bake, uncovered, at 325 degrees for 25 to 30 minutes or until hot and bubbly.
