Broccoli-Rice-Cheese Casserole
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 10
I came across a recipe by Cooking Light many, many years ago that became my potluck go-to dish. The recipe calls for several ingredients that I wanted to change up to suit my tastes, so what follows is my version of a homey, hearty, side dish that is so delicious. It can be easily halved or doubled.
This recipe, like a few on my site, are a bit unassuming of me. It uses a whole jar of ultimately-processed cheese that makes this casserole so delicious. The original recipe called for something like Velveeta, but after I tried Cheez Whiz, I have never gone back.
What’s funny, I never cook this for just my family. It’s the side dish I take to potlucks and holiday dinners with friends and family. The recipe is just so yummy that people come back for more.
You can purchase fresh broccoli and cook it yourself, or purchase frozen and thaw in the microwave or refrigerator. Both will work here. The recipe uses 2 12-ounce bags of frozen broccoli, but I love mine chock-full of this green veggie, that I will use a 32-ounce bag of frozen broccoli florets sometimes.
The original recipe lists instant rice, but I cook my rice in my rice cooker (but, you can cook on a stovetop) to have better texture and flavor than instant rice. I use long-grain white rice, but brown rice will work, too.. Be sure to salt the water for your rice (or cook in chicken or vegetable stock) so that your rice is not flavorless.
I have not tried this recipe using another cheese sauce. I honestly love the processed cheese sauce in this recipe. It’s creamy and salty and so good. Make a homemade cheese sauce if you would prefer.
(You can find Cooking Light’s recipe on multiple websites now that their original website is no longer online. I believe they merged with “Eating Well.”)
Enjoy!
Broccoli-Rice-Cheese Casserole
Ingredients
- 3 cups cooked white rice
- 1/2 cup yellow onion, diced
- 1/4 cup milk, I use whole milk
- 1 15-ounce jar Cheez Whiz, (or other cheese sauce)
- 24 ounces frozen, chopped broccoli, thawed, see Notes
- 1 10-ounce can cream of mushroom soup
- Kosher salt, to taste
- Freshly-cracked black pepper to taste
- 6 1/2 ounces crushed butter crackers, such as Ritz (2 full-size "stacks")
- 8 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13” baking pan and set aside.
- Combine the rice, onion, milk, cheese sauce, broccoli, and soup in a large bowl. Season with salt and pepper as needed.
- Scrape the mixture into the prepared pan.
- Crush the crackers in a zip-top bag. Add the melted butter and shake or massage the bag to coat the crackers. Pour the crackers evenly over the top of the casserole.
- Bake in the oven for 25 to 35 minutes or until the edges are bubbling and the crackers are nicely browned.
- Remove from the oven and let stand at room temperature for 10 minutes.
- Serve very warm.
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