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Savannah's Mom's Broccoli Casserole

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Chef notes

This creamy casserole is the epitome of comfort food. The rice makes it filling enough to enjoy as a main, but it is still light enough to serve as a side. And what better way to eat your green veggies than smothered in melty cheese?

This recipe was adapted from AllRecipe's Broccoli Casserole with Rice.

Ingredients

  • 2 cups instant rice
  • 3/4 cup chopped onion
  • 1/4 cup butter, plus more as needed
  • 2 (10-ounce) packages frozen chopped broccoli
  • 2 (10.75-ounce) cans condensed cream of chicken soup (cream of broccoli or mushroom work, too)
  • 1 (16-ounce) jar processed cheese sauce
  • salt and freshly ground black pepper, to taste
  • crispy fried onions, for topping

Preparation

1.

Preheat oven to 350 F.

2.

Cook rice according to package instructions.

3.

In a sauté pan over medium heat, cook onions with a bit of butter, until golden and soft.

4.

Cook broccoli according to package instructions and drain.

5.

Mix together rice, onion, 1/4 cup butter, broccoli, soup and cheese sauce. Season with salt and pepper to taste.

6.

Place the mixture in a 9- by 13-inch oven-proof dish. Sprinkle fried onions on top.

7.

Bake for 30 to 40 minutes, until the top is golden-brown.