Broccoli Rice Casserole Recipe

Broccoli Rice Casserole is a favorite at the Stokes home, and tonight we have a guest cook to help us make it. We first became acquainted with this dish at a local Piccadilly cafeteria, and decided to make it at home.

We didn’t really have a starting recipe, so this Broccoli Rice Casserole recipe is the result of just an idea and knowing what we like. One thing is for sure, we knew we wanted more cheese in and on it!

This is a Cajun recipes side item that we make whenever the kids come over, because they all love it.

It’s really easy to make, you can use either fresh or frozen broccoli, and the little ones can help you grate the cheese.

How To Make Broccoli Rice Casserole

Essentials and Ingredients

RICE

1 cup long grain white rice
2 cups water
1 tablespoon butter

BROCCOLI

You choice of 1 fresh bunch of broccoli crowns or a 1-pound bag of frozen broccoli crowns.
1 cup water

OTHER STUFF

6 cups sharp or extra sharp Cheddar cheese (finely shredded)
1 can cream of mushroom soup
1/4 cup milk

Salt and pepper to taste

Essentials

2 medium saucepans
Deep casserole dish
Big mixing bowl
Cheese grater

Let’s get Cooking

Preheat your oven to 350 degrees.

Start the rice by placing 2 cups water and 1 tablespoon of butter in a medium saucepan and bring to a boil.

Stir in the rice.

Cover and lower the heat to #3.

Let cook for 20 minutes.

In another saucepan, bring 1 cup water to a boil.

Steam the broccoli crowns for 5-8 minutes.

Drain and set aside.

Once the rice and broccoli are done, place in a large mixing bowl.

Chop of the broccoli crowns into bit size pieces.

Mix together with 1 can mushroom soup, 1/4 cup milk, and 4 cups Cheddar cheese.

Pour into a greased casserole dish (spray casserole dish with cooking spray).

Bake uncovered for 30 minutes.

Remove from oven and cover with additional 2 cups of cheddar cheese.

This recipe is so easy and taste so good.

Enjoy this wonderful comfort food!

Till next time,

Beryl

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