Best Moms Broccoli Rice Casserole Recipes

MOM'S CHEESY BROCCOLI RICE CASSEROLE

Mom's Cheesy Broccoli Rice Casserole image

This is my favorite broccoli rice casserole...maybe it's because it's so darn creamy and cheesy I don't even notice the broccoli! :) Enjoy!

Provided by KPD123

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces frozen chopped broccoli, microwaved about 6 minutes to thaw
2 cups cooked rice
2 1/2 cups sharp cheddar cheese, shredded and divided
2 (10 1/2 ounce) cans cream of chicken soup
1 (5 ounce) can Carnation Evaporated Milk
1 onion, diced
1/2 cup celery, diced
1 (5 ounce) can premium chunk chicken (I sometimes use 2 or the large can when I'm treating this as a one-dish meal)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Steps:

Saute onions and celery in butter until soft. Add chicken, salt, and pepper. Saute a minute or so to marry flavors.
In a large bowl, combine soups, milk, rice, broccoli, onion/chicken mixture. Fold in 2 cups cheese.
Pour into a greased 2 quart casserole dish. Top with remaining 1/2 cup cheese (I sometimes use more -- it's terrible, I know! ;).
Bake at 350 degrees for 30-40 minutes uncovered.

EASY CHEESY BROCCOLI RICE CASSEROLE

Easy Cheesy Broccoli Rice Casserole image

Easy and cheesy, this is truly the best Broccoli Rice Casserole!

Provided by Blair Lonergan

Categories Dinner Side Dish

Time 40m

Number Of Ingredients 14

Ingredients

3 cups broccoli florets
2 tablespoons salted butter
1 small onion, diced
1 celery stalk, diced
1 clove garlic, minced or pressed
1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
⅛ teaspoon paprika
⅛ teaspoon dry mustard
Pinch of ground nutmeg
1 ½ cups grated sharp cheddar cheese, divided
1 cup 2% or whole milk
3 cups cooked long-grain white rice
Kosher salt and black pepper
1 cup lightly crushed Ritz crackers

Steps:

Cook the broccoli for about 2 minutes in boiling water, just until crisp-tender. Drain and set aside.
Preheat oven to 350°F. Grease an 8-inch square baking dish; set aside.
In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
Reduce the heat to a very low flame. Stir in soup, paprika, dry mustard, nutmeg, 1 cup of the cheese and milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from heat.
Add cooked rice and broccoli; stir to combine. Taste and season with salt and pepper, if necessary.
Transfer mixture to the prepared baking dish. Top with crushed crackers and remaining ½ cup of cheese.
Bake for about 20 minutes, or until hot and bubbly.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 366 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 46 mg, Sodium 661 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g

MOM'S BEST BROCCOLI CASSEROLE

Mom's Best Broccoli Casserole image

A favorite at holiday time. Our family usually serves two: male and female (with and without "nuts")... :o)

Provided by rileyk2

Categories Cheese

Time 1h

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (10 ounce) packages chopped frozen broccoli (cooked)
1 (10 3/4 ounce) can cream of mushroom soup
1 cup mayonnaise
2 eggs (beaten)
1 cup sharp cheddar cheese (shredded)
4 ounces almonds (slivered) (optional)
1 tablespoon onion (chopped)
salt and pepper, to taste
1 cup saltine crackers (crushed)
3 tablespoons butter (melted)

Steps:

Pre-heat oven to 450 degrees.
In a large bowl, mix together the first eight ingredients.
Pour mix into a casserole dish.
Sprinkle top with crushed crackers and drizzle with melted butter.
Bake uncovered for 45 minutes or until golden brown.

Nutrition Facts : Calories 316.9, Fat 23.5, SaturatedFat 8.2, Cholesterol 86.8, Sodium 701.5, Carbohydrate 19.6, Fiber 2.4, Sugar 3.6, Protein 8.8

MY MOM'S CHICKEN BROCCOLI RICE CASSEROLE

My Mom's Chicken Broccoli Rice Casserole image

I could eat a whole pan of this. ..I've found that the texture of the sauce comes out grainy when I use pre-shredded bags of cheese - for best results, use a good quality block of cheese and grate it yourself. ..I hope you enjoy this! It's pure comfort food to me.

Provided by LA286570

Categories Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs cooked chicken, shredded
1 (1 lb) bag frozen broccoli florets or 1 (1 lb) bag frozen broccoli cuts
1 1/2 cups raw white rice
salt
paprika
3 tablespoons flour
3 tablespoons butter
2 cups half-and-half
8 ounces sharp cheddar cheese or 8 ounces cracker barrel white cheddar cheese, grated
1 (10 1/2 ounce) can cream of mushroom soup

Steps:

Preheat oven to 350.
Start the broccoli and rice:.
Cook broccoli and rice as per the package instructions.
When broccoli is done, drain, let cool and dice.
Mix chicken, broccoli, and rice in a greased 9 x 13 pan.
For the sauce:.
Heat half and half in microwave til bubbles appear around sides of bowl, but it does not boil. Set aside.
Melt butter in small saucepan.
Add flour and stir crazily til incorporated but not browned.
Add half and half.
Bring mixture to a boil, whisking continuously.
Reduce heat, and gradually add cheese, whisking to incorporate, til melted.
Add cream of mushroom soup gradually, whisking til incorporated.
Pour sauce over the dry ingredients and combine well.
Season to taste with salt.
Cover casserole with foil and bake for 45 minutes.
Uncover and let bake 15 minutes.
Garnish with paprika.