Prep 15 mins
Cook 30 mins
The best and SOOOO easy! Use uncle bens prepared rice to save time. I also use a broccoli/carrot/cauliflower mix and it tastes great! You can also use low fat Cheez whiz!(from Kraft foods cookbook)
- 1⁄2 cup chopped onion
- 2 tablespoons butter or 2 tablespoons margarine, divided
- 2 cups cooked white rice
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) package frozen chopped broccoli, cooked, well drained
- 1 cup Cheez Whiz
- 1⁄2 cup fresh bread cubes
- Stir onion in 1 tbsp butter and cook in skillet until soft.
- Add rice, soup, broccoli and cheez whiz;mix lightly.
- Spoon into 1 1/2 quart casserole.
- Toss together remaining 1 tablespoons.
- butter, melted, and bread cubes; sprinkle over casserole.
- Bake at 350F for 30-35 minutes or until thoroughly heated.
The best broccoli casserole ever. My Great Grandmother used to make this with Thanksgiving and Christmas dinner every year. She used cream of chicken soup instead of cream of mushroom. My family continues her tradition since she has passed away.
I like a little more protein with my meal, so I made this for the first time the day after Thanksgiving and threw in some diced turkey. I now make this dish at least once a month - I'll use leftover chicken, and if I don't have that I'll boil two boneless, skinless chicken breasts in a pot of water with a chicken bouillon cube, salt, Worcestershire sauce (for chicken), and a garlic clove. I use the water from the chicken pot to make the rice (always basmati because it rates much lower on the glycemic index than white rice, but tastes just as good). When I have added the soup and cheese (light velveeta instead) to the onions, I season the mix with salt and pepper to taste. That garlic glove that cooked with the chicken and rice makes it way into the pot as well. Thanks for a great recipe which is quick and easy and tastes wonderful!
Wonderful. I used crushed ritz crackers for the topping. Thanks.