Broccoli Rice Casserole

Photo: psfreeman

This side dish is especially good with poultry. Recipe published in Country February/March 2008.

Yield: 8 servings
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  • 1 1/2 cup(s) water
  • 1/2 cup(s) butter, cubed
  • 1 tablespoon(s) dried minced onion
  • 2 cup(s) uncooked instant rice
  • 1 16-ounce package(s) frozen chopped broccoli, thawed
  • 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
  • 1 8-ounce jar(s) process cheese sauce


  1. • In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.
  2. • Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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