Broccoli Rice Casserole
fromcampbells.comwww.campbells.com/recipes/broccoli-rice-casserole
This Broccoli Rice Casserole is very cheesy and delicious—it serves 12 as a side dish, but you might want to factor in seconds! 3 steps and some pantry staples make this dish easy—and if you follow the tip below, you can use uncooked rice and reduce the prep to 5 minutes! Saute onion and broccoli in butter, then add Cheddar cheese soup, shredded cheese and cooked rice. Spoon it into a casserole and bake—it gets all hot and bubbly and a little browned around the edges. Or, if you want a less indulgent but still delicious version, try: Healthy Broccoli Cheddar Rice.
Ingredients
Instructions
Tips You can save prep time by adding the rice uncooked! Substitute 1 cup uncooked converted long-grain white rice (like Uncle Ben's®) for the cooked rice, and add 1 cup Swanson® Chicken Broth with the soup in step 2. Cover and bake for 30 minutes, then sprinkle with the panko mixture. Bake again, uncovered, for 15 minutes or until the rice is tender and the panko is golden brown. Let stand for 10 minutes before serving. Step 1 Heat the oven to 350°F. While the oven is heating, melt 1 tablespoon butter in a small bowl and mix in the panko. Heat the remaining 4 tablespoons butter in a 12-inch skillet over medium heat. Add the onion and cook until tender-crisp. Step 2 Stir the broccoli in the skillet and cook until tender-crisp. Stir in the milk, soup, rice and cheese. Cook and stir until the cheese is melted. Season with salt and pepper. Pour the broccoli mixture into an 11x8x2-inch baking dish. Sprinkle the panko mixture on top. Step 3 Bake for 30 minutes or until hot and the panko mixture is golden brown.
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Nutrition
- Serving Size
- servings (about 1/2 cup each)
- Calories
- 193cal
- Carbohydrate Content
- 2.29g
- Cholesterol Content
- 5.3g
- Fat Content
- 89
- Fiber Content
- 267mcg
- Protein Content
- 22.2mg
- Saturated Fat Content
- 9.9g
- Sodium Content
- 0.3g
