Broccoli Cheese Casserole with Rice

Broccoli Cheese Casserole with Rice 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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 8

    YIELD : 8 to 10 servings

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

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  • 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.

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

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

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

Per Serving: 413 calories; protein 13.8g; carbohydrates 43.7g; fat 20.7g; cholesterol 42mg; sodium 1429mg. This is delicious using Cream of Chicken Soup instead of mushroom, too.