Creamy, cheesy and super comforting, this Cheesy Broccoli Rice Casserole recipe will blow your mind!
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As I sit and type this, the world outside of my window is a snow globe. It is seriously pretty and also cold outside. This combined with the fact that my poor little T has pneumonia (not that we'd know if it weren't for the cough and wheeze, she's in great spirits and is basically ready to party!) means that even though this is the ideal snow for playing, we are all staying happily bundled up in our blankets inside.
Luckily, this is also the ideal weather for Grandma Rosie's Cheesy Broccoli Rice Casserole. This is a seriously beloved dish in my family. And it's pretty much the perfect comfort food. You've got:
- Carbs- Duh.
- Cheese- Once again, duh.
- A dynamite flavor combo- you can never go wrong with broccoli and cheese.
We haven't made this in so long and the moment I called my mom asking for the recipe, her immediate response was, "Ooooohh, I LOVE that! I haven't had it in SO long!" This also happens to be the response whenever anyone tries it for the first time (minus the whole part about not having it in a while!).
The only downside is this isn't a particularly quick recipe. You guys all know I love foods that are quick and easy. But trust me when I say, this Broccoli Rice Casserole is worth the wait.
It makes an excellent dish to pass for any potluck. It also makes a killer cozy side dish to go with your holiday or a simple Sunday supper. You can even add cooked shredded chicken for some added protein to make this a more substantial main dish. Your family will be thrilled! And PS- the leftovers are pretty fantastic as well!
Cheesy Broccoli Rice Casserole Recipe
Equipment
- wooden spoon
- measuring spoon
Ingredients
- 1 stick salted butter ½ cup
- ½ cup diced onion
- 2 medium bunches broccoli florets or 1 package of frozen
- 1 ½ cups instant rice
- 1 10 ounce can cream of celery soup or cream of chicken
- 1 10 ounce can cheddar cheese soup
- 2 cans milk
- Salt and pepper to taste
- 9 inch casserole pan
Instructions
- Preheat the oven to 350 degrees and spray pan with cooking spray. Set aside.
- Melt butter in a pan over medium heat.
- Add onions and broccoli to the pan and saute stirring often until they've softened, about 5-7 minutes.
- While the vegetables cook, whisk together both cans of soup and the two cans of milk in a separate bowl until well combined.
- In the prepared pan, start by placing half the vegetables in a single layer on the bottom
- Next place the rice on top of it in a single layer.
- Now add the rest of the vegetables in another single layer.
- Cover all of this with the soup mixture.
- Bake 45 min covered.
- Uncover and bake for another 45 minutes or until thickened. Serve immediately.
Notes
Nutrition
Helpful Tools:
I also love this recipe featuring rice:
I also love this recipe featuring rice:
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SB says
Jessy Freimann says