Broccoli Cheese Rice Casserole Recipe (Green Rice Casserole)
This Broccoli Cheese Rice Casserole is the perfect side dish for weeknight dinners, and it will be right at home on your Thanksgiving table, too.
Servings: 8
Equipment
- 9x13 Baking Pan
Ingredients
- 12.6 oz. frozen broccoli (1 bag/about 4 cups)
- 1½ cups minute rice
- 8 oz. water chestnuts (1 can)
- 10.5 oz. cream of mushroom soup store-bought or homemade (1 can)
- 10.5 oz. milk (use the soup can to measure)
- ¾ lb. Velveeta (about 3 inches)
- 1 cup cheddar cheese freshly shredded
Instructions
- Cook the broccoli according to the directions on the bag and drain.12.6 oz. frozen broccoli
- Cook the rice in 1 cup of water (follow instructions on the package).1½ cups minute rice
- Add all ingredients together (except shredded cheese), add to a 9x13-inch casserole dish, and mix well. Sprinkle with shredded cheese.8 oz. water chestnuts, 10.5 oz. cream of mushroom soup, 10.5 oz. milk, ¾ lb. Velveeta, 1 cup cheddar cheese
- Bake at 350 degrees for 30-45 minutes, or until hot and bubbly.
Notes
- This can be made ahead of time and baked when ready. It also freezes well!
- Store tightly covered with aluminum foil in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 31g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 1065mg | Potassium: 458mg | Fiber: 3g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 40mg | Calcium: 417mg | Iron: 2mg