Name: Broccoli, Rice & Cheese Casserole
Ingredients: 1 1/2 cups water, for cooking rice; 3/4 cup uncooked white long grain rice; 2 TBS butter; 1/2 yellow onion, diced; 2 tsp garlic, minced; 2 (10oz) bags frozen chopped broccoli, thawed; 2 (10oz) cans cream of soups (chicken, celery or mushroom); 1/4 cup water; 12 oz shredded cheddar cheese; DIVIDED; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp dry mustard; salt, to taste

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Broccoli, Rice & Cheese Casserole

Course Main Course, Side Dish

Cuisine American

Author Catherine’s Plates

Equipment

medium sauce pan (to cook rice)
9 x 13 baking dish
medium skillet

Ingredients

1 1/2 cups water, for cooking rice
3/4 cup uncooked white long grain rice
2 TBS butter
1/2 yellow onion, diced
2 tsp garlic, minced
2 (10oz) bags frozen chopped broccoli, thawed
2 (10oz) cans cream of soups (chicken, celery or mushroom)
1/4 cup water
12 oz shredded cheddar cheese; DIVIDED
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
salt, to taste

Instructions

In a medium sauce pan bring water to a boil over high heat. Stir in rice, place a lid on and lower heat to a low heat and simmer for 20 minutes until rice is fluffy.
While rice is cooking, melt butter over medium high heat in a medium skillet. Add in onion and saute until softened. Add in garlic and stir for 1 additional minute. Stir in soups, 1/4 cup water, and seasonings. Add in cooked rice, broccoli, and 8 oz of shredded cheese. Mix well to combine all ingredients and the cheese has melted.
Pour mixture into a greased 9 x 13 baking dish and smooth evenly. Sprinkle the rest of the 4 oz of shredded cheese on top.
Bake in 350 degree preheated oven for 35-45 minutes until casserole is heated through and bubbly.

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Broccoli, Rice & Cheese Casserole

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