Broccoli Cheese Casserole with Rice recipe

All Recipes Best Recipe Side Dish Vegetables Broccoli

Ingredients

1 (16 ounce) package frozen chopped broccoli
2 tablespoons water
1 (16 ounce) jar process cheese sauce
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
4 cups cooked white rice
1 (2.25 ounce) package blanched slivered almonds

Nutrition Info

412.6 calories
carbohydrate: 43.7 g
cholesterol: 42 mg
fat: 20.7 g
fiber: 4.3 g
protein: 13.8 g
saturatedFat: 8.8 g
servingSize: -
sodium: 1429 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

  2. Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil, reduce heat to medium. Cover, cook 5 minutes. Uncover, cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.

  3. In a small pot, cook cheese and soup together until smooth.

  4. Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.

  5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.

Recipe Yield

8 to 10 servings

Recipe Note

This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.

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