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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole is from The Bartlett~Harmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup (1/2 stick) butter
1 large onion, chopped (about 1 cup)
16 ounces frozen chopped broccoli
1/3 cup reduced fat (2%) milk
1can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 jar (8 ounces) pasteurized process cheese sauce
3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)
Directions:
Directions:
Step 1:

Heat the oven to 350°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.

Step 2:

Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted. Pour the broccoli mixture into an 11x8x2-inch baking dish.

Step 3:

Bake for 30 minutes or until the mixture is hot and bubbling.
Number Of Servings:
Number Of Servings:
serves: 12
Preparation Time:
Preparation Time:
Prep time: 20 minutes Total time: 50 minutes
Personal Notes:
Personal Notes:
Recipe Tips:

Save on prep time by using uncooked rice!

Add 1 cup uncooked converted long-grain white rice and 1 cup water or Swanson® Chicken Broth at the end of step 2.

Bake, covered, for 40 minutes or until the rice is tender.

 

 

 

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