Home > Side Dishes > Broccoli and Rice Casserole

Broccoli and Rice Casserole

February 28, 2009 Leave a comment Go to comments

Broccoli and Rice Casserole – Christopher Rieger

1 cup uncooked long-grain white rice
1 1/2 cups water
2 tablespoons butter
1 medium yellow onion, chopped
2/3 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces processed American cheese, cubed
1 (16 ounce) package frozen chopped broccoli
Salt and pepper to taste
1 1/2 cups crushed buttery round crackers

1. In a saucepan bring water and rice to a boil on high heat. Reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork when finished.

2. In a second saucepan, melt the butter and saute the onion on medium heat until browned. Reduce heat then add the milk, cheese, and soup and cook until smooth. Add the broccoli to the saucepan and cook until warmed. Stir the rice into the broccoli.

3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish and spread the casserole mixture evenly into the baking dish. Add salt and pepper to taste and sprinkle the crackers on top.

4. Bake in a preheated 350 degrees F (175 degrees C.) oven for 30 minutes

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Categories: Side Dishes
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