Broccoli cheese rice casserole is a perfect side dish to any weeknight meal. Popular in the ‘70s, this casserole dish is still beloved after all these years.
AuthorVianney Rodriguez
Ingredients
1 ½cupswhite riceI recommend Mahatma Rice
½cup1 stick unsalted butter
1medium white onionchopped
4cupsfresh broccolilarge stems removed and broken into small pieces
110.5 ounce can cream of chicken soup
8ouncesVelveeta cheese
½cupmilk
?cupcrushed potato chips
Instructions
Preheat oven to 350°F. Lightly spray 8 ramekins with non-stick cooking spray.
For rice: Bring 2 cups of water to a boil in a 2-quart heavy saucepan. Stir in 1 cup rice. Cover, reduce heat and simmer for 20 minutes or until all water is absorbed.
In a large skillet melt butter over medium-high heat. Add onion and broccoli and cook until onion is soft and translucent. Reduce heat, stir in soup, cheese and milk, and cook until all the cheese has melted, stirring throughout. Remove from heat and stir in cooked rice. Spoon into ramekins and place on baking sheet. Crumble potato chips over the top of each ramekin. Bake for 30 minutes. Serve warm.