% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 40% |
Cholesterol 37mg | 12% |
Sodium 552mg | 24% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 6g | |
Vitamin C 22mg | 112% |
Calcium 108mg | 8% |
Iron 1mg | 7% |
Potassium 180mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Home » Broccoli And Rice Casserole
Broccoli Cheese Casserole is an easy recipe to make that is perfect for a pot luck or even your next holiday meal. Rice, broccoli, onions, and a bit of Velveeta cheese make a tasty side dish.
Ingredients
Chopped onions | 1/2 Cup (8 tbs) (1 small onion) | |
Butter | 4 Tablespoon | |
Broccoli florets | 16 Ounce , cooked | |
Cream of chicken/Chicken cream of mushroom soup | 1 Can (10 oz) | |
Water | 1/8 Cup (2 tbs) | |
Milk | 1/4 Cup (4 tbs) | |
Velveeta cheese | 1/2 Cup (8 tbs) | |
Cooked rice | 2 Cup (32 tbs) |
Directions
GETTING READY
1. Steam a pound of broccoli.
2. Dice the onions and cube the Velveeta cheese.
3. Chop up the broccoli.
MAKING
4. Pre heat the oven to 350 degrees F.
5. In a large pan, melt the butter and saute the onions.
6. Add in the Velveeta, broccoli and rice.
7. Take a 8 * 8 baking dish and place the contents of the pan in it.
8. Place in the oven and bake for 45 minutes.
SERVING
9. Serve right away alongside a good entree.
Recipe Summary
Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 10
Nutrition Facts
Serving size
Calories 139Calories from Fat 62
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 274 mg11.42%
Total Carbohydrates 16 g5.3%
Dietary Fiber %
Sugars 1 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
I don’t know about you, but in my house Thanksgiving is basically synonymous with lots of amazing casseroles. And broccoli rice casserole (also called broccoli rice soufflé depending on what part of the south you’re in) ranks up there with macaroni and cheese in terms of dishes I LOVED when I was a kid. There was a restaurant called Black Eyed Pea (sadly all the Georgia locations closed down years ago) where we used to go after church on Sundays,
and I could not inhale their broccoli rice casserole fast enough. I would eat the whole bowl before even touching my chicken or other vegetables. Something about this flavor combo just makes the most perfect comfort food.
You know what time it is. Health swap time. So of course I ditched the condensed soup and “cheese product” and made my sauce from scratch with sharp cheddar cheese. I also used brown rice instead of white (you can hardly tell in a recipe like this because of all the other stuff going on in the dish) for more nutrition. And of course lots of broccoli!
I just ate a big bowl of this for lunch and it is the boooommmb.
Cheesy Broccoli and Brown Rice Casserole
Author: Lauren
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 10
- 4 c. broccoli florets, cut into small pieces
- 5 c. cooked brown rice
- 3 T. butter
- 4 cloves garlic, minced
- 3 T. flour
- 3 c. milk
- 2 eggs
- 2 c. sharp cheddar cheese
- salt and pepper
- Preheat oven to 350.
- Microwave the broccoli florets in a bowl with 1/4 c. of water for 3 minutes, or until the florets are cooked through. Set aside.
- Heat the butter and garlic in a large saucepan over medium heat until the butter is bubbling.
- Add in the flour and whisk quickly for about a minute to make a roux (the paste should start to turn golden brown).
- Slowly add in the first cup of milk, whisking constantly, until everything is incorporated (there will still be some lumps because of the garlic) and starts to thicken.
- Pour in the rest of the milk and the eggs. Whisk quickly to thoroughly incorporate.
- Lower the heat to medium-low and cook, stirring frequently, until the mixture has thickened.
- Add 1 1/2 c. of the cheese and salt and pepper to taste. Remove from heat.
- In a large mixing bowl, stir together the broccoli florets, rice, and cheese sauce. Taste and add more salt if needed.
- Pour mixture into a large casserole dish and top with the remaining 1/2 c. of cheese.
- Bake in preheated oven for 15-20 minutes, or until the cheese has melted and starts to brown.
- Let cool for at least 15 minutes before serving. Enjoy!
-Lauren