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Broccoli Rice Casserole

  • prep time: 20 min
  • total time: 50 min
  • serves: 12 people
  • calories: 193 1 serving
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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.

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Ingredients

  • 5 tablespoons butter
  • 1/3 cup panko
  • 1 large onion, chopped (about 1 cup)
  • 16 ounces frozen chopped broccoli (about 5 cups)
  • 1/3 cup reduced fat (2%) milk
  • 2 cans (10 1/2 ounces each) Campbell’s® Condensed Cheddar Cheese Soup
  • 3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)
  • 1 cup shredded  Cheddar cheese (about 4 ounces)

Instructions

  • Tips

    • Guess what?  You can save prep time by adding the rice uncooked!  Just make sure to use converted long-grain rice (think Uncle Ben's® Original) instead of regular.  Add 1 cup uncooked converted long-grain white rice and 1 cup water or Swanson® Chicken Broth at the end of step 2.  Bake, covered, for 40 minutes or until the rice is tender.

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Bake for 30 minutes or until hot and the panko mixture is golden brown.

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Calories 193
Total Fat 10 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 464 mg
Total Carb 21 g
Dietary Fiber 2 g
Sugar 2 g
Protein 5 g
Vitamin D 1 %DV
Calcium 9 %DV
Iron 2 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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