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    Green Rice (Broccoli, Cheese, and Rice Casserole)

    Rate it! | Read 16 Reviews

    Green Rice (Broccoli, Cheese, and Rice Casserole). Photo by vigilant20 Green Rice (Broccoli, Cheese, and Rice Casserole). Photo by ~Leslie~

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    Green Rice (Broccoli, Cheese, and Rice Casserole)

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 10 mins

    Total Time: 55 mins

    1. 1 Saute onion in melted butter.
    2. 2 Meanwhile, steam broccoli until tender; drain.
    3. 3 Combine all ingredients and bake in covered casserole at 350 degrees for 45 minutes.
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    Broccoli-Rice Casserole. Recipe by Galley Wench

    Ratings & Reviews:

    • on March 22, 2010

      Really good and easy to make! Thanks!

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    • on September 04, 2009

      my family loved this. i made it with peper jack to give it some spice.yum yum

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    • on August 10, 2009

      Can't beleive I haven't rate this great recipe.. I make this ften and the kids love this healthy rice dish!

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    • on July 24, 2009

      OK, this was good. I used a can of cream of celery soup (healthy request variety) with a tiny bit of milk added to just thin it slightly. I also cut down on the baking time...to 20-25 minutes. I added some onion powder and garlic powder and a little bit of creole seasoning to the onion when I sauteed it. It turned out quite well and wasn't dry at all. Thanks for posting!

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    • on June 01, 2009

      I was very excited to try this recipe. But was disappointed. This was very dry and bland.

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    • on February 07, 2009

      as the recipe stands, i give it 3 stars. but if you just add your own flavor it's definitely a 4. i added garlic salt, pepper & a dash of nutmeg. it probably needs a little something else too, but i'm not sure what. i needed it asap, so i didn't bake it, and it was fine in the skillet. i pretty much just dumped in the ingredients, eyeballing the proportions. i sauteed the rice in the butter, added nuked frozen broccoli, dumped in shredded cheddar, low fat milk and the spices. i imagine if yours came out dry, just add more milk. mmm good!

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    • on December 21, 2008

      Ok I'm not sure what happened the first time, must have pushed a wrong button. Like I was saying something simple and quick that the kids will like. I used 1 can of cream of chicken soup instead of the low-fat milk.(10 3/4 ounces) I used a whole bag of mild cheddar (8 ounces). I also decided to add some parmesan cheese to the blend. I didn't think it need to be baked so I skipped that step altogether.

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    • on October 16, 2008

      This was pretty good. I had to add salt, pepper, and garlic powder to the mix because it was a bit bland. I also added about another 3 ounces of cream soup (recipe #18803) because it seemed a bit dry. Used three Tbsp nutritional yeast to replace the cheese (dairy allergy) but I think I'll try four next time. I encourage anyone to try the nutritional yeast as a sub because it's super good for you (tons of B vitamins) and cuts out all of the calories of cheese! Thanks messy, the kids will demand it again!

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    • on June 04, 2008

      I packed this as the main dish in my bento today. It wasn't bad alone, and just a simple sprinkle of salt brought out a lot of flavor.

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    • on May 19, 2007

      Listen, I'm not going to write home about this. It was okay. I just ate 2 bowls. I don't think it needed to go in the oven at all, truth be told. If it doesn't go in the oven I don't see how it could possibly be dry. It was somethign that my 2 year old ate with gusto, which is nice. I used 2 cups of rice and feel that I could have gone more gung ho with the broccoli, though I had probably closer to 3 cups, though I had cut it up finely. I used a mixture of mozerella and cheddar cheeses, and a regular milk that I had on hand. I also used garlic, thinking that it might need an extra "kick". But I sauteed the garlic first, which I don't think I would do again. Maybe put it in fresh, cause I just couldn't taste it. I feel like the flavors got lost in all that rice. 1 cup (of rice) would have been sufficient for all of the other stuff. I also seasoned with salt and pepper and I think I would use more next time. But, I don't know, this just wasn't a "wow" recipe. Not very flavorful and I"m not sure how to make it more flavorful. But like I said, my daughter ate it and my husband also enjoyed it. If I can think of a way to get some more flavor in there, I will definately make it again.

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    Read All Reviews (16)

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    About This Recipe

    Green Rice (Broccoli, Cheese, and Rice Casserole)

    on February 06, 2006
    ID #154641

    When I was younger, I didn?t like broccoli, but I sure loved this casserole! I requested ?green rice? all the time. Maybe it was because of all the cheese :) This is a good way to get veggies, whole grains, and calcium into picky kids? mouths! Can either be a vegetarian main dish or a side dish.

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    Nutrition Facts

    Green Rice (Broccoli, Cheese, and Rice Casserole)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 235.0
     
    Calories from Fat 103
    43%
    Total Fat 11.4 g
    17%
    Saturated Fat 6.8 g
    34%
    Monounsaturated Fat 3.1 g
    15%
    Polyunsaturated Fat 0.6 g
    3%
    Trans Fat 0.0 g
    0%
    Cholesterol 28.8 mg
    1%
    Sodium 252.9 mg
    10%
    Potassium 357.0 mg
    10%
    Magnesium 53.6 mg
    2%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 2.8 g
    11%
    Protein 8.0%
    16%
    Detailed Nutrition Values About Nutrition Info

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