Time 35m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.
Yield 12 Number Of Ingredients 8 Steps:
Cook rice as directed on box. Saute onions in margarine until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Time 50m Yield 10 to 12 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 F degrees. In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute. Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos. In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Boil water, adding bouillon cubes. Add rice and cook covered on low heat. While rice is cooking, cook broccoli according to directions on package. Once rice is ready, remove from heat and stir in broccoli. Add mayo, mix well. Place half broccoli mixture in a large glass pan. Cover mixture with half of cheese. Layer remaining broccoli mixture in pan, followed by remaining cheese. Cook at 350 degrees approx 25 minutes or until cheese is melted.
Yield 10 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole. Bake 30 to 35 minutes or until heated through.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil. Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.
Time 45m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large saucepan, bring water, butter and onion to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes or until water is absorbed. , Stir in broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, 30-35 minutes or until bubbly.,
Time 50m Yield 12 Number Of Ingredients 7 Steps:
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Stir the broccoli in the skillet and cook until it’s tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish. Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Saute onion in butter. Add broccoli, rice, soup, milk and half the cheese. Pour into a greased 2 quart casserole. Bake for 20-25 minutes. Top with remaining cheese and bake 10 minutes longer.
More about “broccoli casserole with rice recipes”
Time 1h Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients except shredded cheddar cheese in a 2 quart casserole dish. Bake in a preheated 350 degree oven for 35-40 minutes. Take out and stir. Sprinkle shredded cheese on top and bake for an additional 10 minutes.
