Broccoli Rice Casserole
Pantry staples and frozen veggies combine to make a hearty, home-made main dish for dinner.
- Prep: 20 min
- Cook: 45 min
- Total: 1 hr 5 min
- Servings: 12
- Cuisine: American
- Difficulty: Easy
Dietary
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sugar
Tags
- comfort food
- bake
- savory
- crowd-pleaser
- classic
Ingredients
- 1.5 cup rice (uncooked)
- 3.5 cup water (divided)
- 0.5 teaspoon salt
- 3 tablespoon margarine (or butter)
- 1 onion (medium, chopped)
- 1 can condensed cream of mushroom soup (10.75 ounce, reduced sodium (or reduced sodium chicken, celery, or cheese soup))
- 1.5 cup milk (1%)
- 7.5 cup frozen broccoli (chopped (or cauliflower or mixed vegetables))
- 8 ounce cheddar cheese (low-fat, grated)
Instructions
- Preheat oven to 350 °F and grease a 12x9x2 inch baking pan.
- In a saucepan, mix rice, salt, and 3 cups of water and bring to a boil.
- Cover and simmer for 15 minutes.
- Remove saucepan from heat and set aside for additional 15 minutes.
- Sauté onions in margarine (or butter) until tender.
- Mix soup, milk, 1/2 cup of water, onions, and rice.
- Spoon mixture into baking pan.
- Thaw and drain the vegetables and then spread over the rice mixture.
- Spread the cheese evenly over the top and bake at 350 °F for 25 to 30 minutes until cheese is melted and rice is bubbly.
Nutrition (per serving)
- Calories: 234
- Protein: 12.2 g
- Carbohydrates: 31.5 g
- Fat: 7 g
- Fiber: 4.1 g
- Sodium: 266 mg
- Saturated Fat: 3.2 g
- Sugar: 4.3 g
- Cholesterol: 17 mg