This Broccoli Cheese & Rice Casserole pairs so well with any meat dish from pork to steak….it just goes together! What I love most of all is that your kids will actually eat it (they think they are eating just cheese and rice and you get to sneak in a veggie for them too)!
Other side dishes you’ll want to try:
PrintBroccoli Cheese & Rice Casserole
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 5 servings 1x
- Category: Side Dishes
Ingredients
Scale
- 2 C. rice (you can use white or brown, your choice), cooked according to package directions
- 1 can Cream of Mushroom Soup (you could also use Cream of Chicken Soup if that is what you have on hand)
- 1 can of milk
- 1 ½ C. shredded cheddar cheese, divided
- ¼ C. onion, chopped
- 1 C. of broccoli florets, steamed
- salt and pepper to taste (optional)
Instructions
- Preheat the oven to 350.
- In a medium size bowl combine the rice, soup, milk, onion, broccoli and ¾ cup of shredded cheese. Mix well and add salt and pepper to taste.
- Pour into a medium size, greased casserole dish.
- Sprinkle the rest of the shredded cheese evenly on top and bake for 20-25 minutes or until golden brown.
- You are essentially heating it through.
- Serve alone as a meatless meal or as a side dish to your main meal.
Deborah Brown says
I have the same question. I wonder if it was meant to be 1 cup of milk and was mistyped?
Betty says
By can of milk she means that you use the soup can to measure you milk. Most soup is sold in a can that’s a little over 10 oz. so roughly 1 1/4 cups.
Tracie says
Yep – that is right! Just use the CAN to measure your milk. Gives the perfect amount for your recipe! 🙂
Colleen says
This sounds delicious. I also have a microwave recipe that is very similar and you don’t have to heat your house in the summer time. Can’t wait to try this one out when it is cooler here in AZ. 🙂