This Broccoli Rice Casserole is very cheesy and delicious- it serves 12 as a side dish, but you might want to factor in seconds! 3 steps and some pantry staples make this dish easy- and if you follow the tip below, you can use uncooked rice and reduce the prep to 5 minutes! Saute onion and broccoli in butter, then add Cheddar cheese soup, shredded cheese and cooked rice. Spoon it into a casserole and bake- it gets all hot and bubbly and a little browned around the edges. Or, if you want a less indulgent but still delicious version, try: Healthy Broccoli Cheddar Rice.
Heat the oven to 350°F. While the oven is heating, melt 1 tablespoon butter in a small bowl and mix in the panko. Heat the remaining 4 tablespoons butter in a 12-inch skillet over medium heat. Add the onion and cook until tender-crisp.
Stir the broccoli in the skillet and cook until tender-crisp. Stir in the milk, soup, rice and cheese. Cook and stir until the cheese is melted. Season with salt and pepper. Pour the broccoli mixture into an 11x8x2-inch baking dish. Sprinkle the panko mixture on top.
Bake for 30 minutes or until hot and the panko mixture is golden brown.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.