Go Back
Print

Broccoli & Cheese Rice Casserole

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.
Author Vianney Rodriguez

Ingredients

  • 1 ½ cups white rice I recommend Mahatma Rice
  • ½ cup 1 stick unsalted butter
  • 1 medium white onion chopped
  • 4 cups fresh broccoli large stems removed and broken into small pieces
  • 1 10.5 ounce can cream of chicken soup
  • 8 ounces Velveeta cheese
  • ½ cup milk
  • ? cup crushed potato chips

Instructions

  1. Preheat oven to 350°F. Lightly spray 8 ramekins with non-stick cooking spray.
  2. 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.
  3. 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.