Broccoli Rice and Cheese Casserole

READY IN: 30mins
Recipe by CrystalRN

A great addition to the holiday table.

Top Review by Chef shapeweaver

I made this recipe on 4/14/08 for "Spring PAC 2008". And since there was only myself and SO,only half of this recipe was made.For the rice,regular white was used.I don't use garlic cloves,so a little more than 1/2 teaspoon of garlic powder was used.And a sharp chedder cheese was used. Instead of cooking and draining the broccoli, it was thawed out and added to the rest of the ingredients.Now I will tell you that the only reason that this was given a 4 * rating, is that there was no oven temperature stated. For a beginner cook, it might be a little difficult to figure out. I baked this at 350 degrees at the suggested time.And after removing the foil I had to add about 10 more minutes to get more of a golden brown color to the cheese.But all and all this was a very good broccoli casserole and will be made again.Thanks for posting and, "Keep Smiling :)"

Ingredients Nutrition


  1. In a skillet melt the stick of butter. Sauté onion and garlic, until onions are tender. Set aside to cool.
  2. Steam the frozen broccoli until thawed, then drain well. Let cool.
  3. Cook wild rice according to directions.
  4. When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
  5. Spread reserved 1/2 cup of cheese on top. Cover with foil.
  6. Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

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