Broccoli Rice Casserole by Minute® Rice

Broccoli Rice Casserole by Minute® Rice

8

"The quintessential creamy side dish just perfect for dinner, an office potluck, or a holiday recipe idea."
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Ingredients

servings 214 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
  2. Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
  3. Bake 30 to 35 minutes or until heated through.

Footnotes

  • Serving Suggestion: Serve this side dish with a lean cut of cooked meat, fish or poultry and a mixed green salad tossed with your favorite reduced fat dressing.
  • Jazz It Up: Garnish with green onion slices and red pepper strips.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Made this recipe, but added some finely chopped celery to the onions and topped with buttered panko breadcrumbs.

Most helpful critical review

I find the cheese dip to be bland so I added a 2 tablespoons of spicy, course-ground brown mustard which helped. Next time I'll use sharp cheddar. I also used cream of celery soup. It was good b...

Made this recipe, but added some finely chopped celery to the onions and topped with buttered panko breadcrumbs.

I did not have all the ingredients, so I used regular rice, fresh broccoli which I chopped after cooking, and 1 cup shredded cheddar. I also took someone else's advice and used crushed ritz crac...

Made the recipe but used crushed Ritz crackers on top instead of the bread cudes still turned out great.

I have been making this recipe for years, and it is always a hit! I don't use the bread cubes, but that is the only thing I do differently. This is so simple, yet comforting...a real winner~YUM!...

everyone loved it. I used 8 oz shredded cheddar and 1/4 cup milk and put French fried onions on top.

I find the cheese dip to be bland so I added a 2 tablespoons of spicy, course-ground brown mustard which helped. Next time I'll use sharp cheddar. I also used cream of celery soup. It was good b...

I used cream of chicken soup instead of cream of mushroom because I don't like mushrooms. I used 1 cup of shredded sharp cheddar cheese, and didn 't put the buttered bread cubes on top. Will mak...

I made this and we enjoyed it. I had roasted garlic cream of mushroom on hand so substituted that. I also substituted cheddar cheese. This was a great dish that my son loved! We will definite...