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5 from 1 vote

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.