Broccoli Rice Casserole

5 from 4 votes

Broccoli Rice Casserole

This Broccoli Rice Casserole is such an easy and delicious side dish. With just 5 minutes of prep time, it is perfect for a weeknight meal. Yet the delicious and rich flavor of this broccoli cheese rice casserole makes it the perfect side for ham or top round roast beef at a holiday meal.

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 148kcal

Author: Lisa Longley

Ingredients

8 tablespoons unsalted butter
1 small yellow onion diced
14 ounces frozen broccoli
1/2 teaspoon salt
1/4 teaspoon black pepper
10 ounces cream of chicken soup store-bought or homemade
1 cup milk (I used skim)
1 cup instant rice see note
1 cup shredded cheddar cheese
1 cup fried onions

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray.
In a large saucepan, melt the butter. Add the onion and cook until translucent, about 5 minutes. Stir in the broccoli and cook until no longer frozen, about 5 minutes.
8 tablespoons unsalted butter, 1 small yellow onion, 14 ounces frozen broccoli
In a large bowl, combine the broccoli and onion mixture with the salt and pepper, cream of chicken soup, milk, rice, and cheese. Pour into the prepared casserole dish.
1/2 teaspoon salt, 1/4 teaspoon black pepper, 10 ounces cream of chicken soup, 1 cup milk, 1 cup instant rice, 1 cup shredded cheddar cheese
Top with the fried onions. Put into the oven uncovered for 30 minutes.
1 cup fried onions

Notes

For this recipe to work, you do need to use instant rice.

Nutrition