Description
This easy and comforting broccoli rice casserole combines tender broccoli, creamy cheese sauce, and savory mushroom soup over fluffy instant rice. Baked until golden and bubbly, it makes a perfect side dish for family dinners or potlucks.
Ingredients
Main Ingredients
- 2 cups instant rice
- ¼ cup butter
- ¾ cup chopped onion
- 2 (10 ounce) packages frozen chopped broccoli
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 (16 ounce) jar processed cheese sauce
- Salt to taste
- Ground black pepper to taste
Instructions
- Preheat Oven and Prepare Ingredients: Gather all ingredients and preheat the oven to 350°F (175°C). Cook the instant rice according to package instructions and cook the frozen broccoli as directed on the package, then drain thoroughly.
- Sauté Onions: Melt the butter in a medium pan over medium heat. Add the chopped onions and cook, stirring frequently, until softened and translucent, about 3 to 5 minutes.
- Combine Mixture: In a large bowl, combine the cooked broccoli, cooked rice, sautéed onions, condensed cream of mushroom soup, and processed cheese sauce. Season with salt and ground black pepper to taste. Mix well to evenly distribute all ingredients.
- Transfer to Casserole Dish: Pour the combined mixture into a 9x13-inch casserole dish, spreading it out evenly.
- Bake: Place the casserole dish in the preheated oven and bake for 30 to 40 minutes or until the top is golden and the casserole is bubbling.
- Serve: Remove from the oven and let it rest a few minutes before serving. Enjoy your creamy broccoli rice casserole!
Notes
- You may substitute cooked long grain rice if preferred instead of instant rice.
- For a crunchy topping, sprinkle crushed Ritz crackers or panko crumbs mixed with 2 tablespoons melted butter on top before baking.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
