Sunday, March 14, 2010

Broccoli Cheese Rice Casserole (with OAMC directions!)

This is one of those great standby recipes that you can throw together in a pinch.  Or even better, keep one assembled in the freezer, so all you do is throw it in the oven!  The best part is it doesn't contain any Velveeta or Cheese Whiz type fake cheeses.  I don't know about you, but those "cheese" products scare me. 

I usually add chicken to mine so I can make it a one-dish dinner.   But it's great as a side dish too!

Broccoli Cheese Rice Casserole
serves about 6

hmmm.... this is one of those not-so-pretty recipes.  it tastes great though!


2 (10 ounce) boxes frozen chopped broccoli, thawed
2 cups cooked rice (I use brown rice, but white is fine too)
8 ounces shredded cheddar or colby jack cheese
2 (10 3/4 ounce) cans cream of whatever soup
1 small onion, chopped
olive oil


1.  Cook onion in a little bit of olive oil in skillet until done.

2.  In a greased casserole dish, add all ingredients and mix well. 

3.  Bake at 350 for 1 hour or until hot and bubbly.

To make ahead and freeze: Mix all ingredients together in a bowl (cooked rice, not raw) and spoon into one or two casserole dishes, cover, label and freeze.
From frozen:  cook 1 hour and 10 minutes or so
Thawed:  cook for about an hour

1 comment:

  1. I like that you are blogging about your food again. Ian will be happy for me to have some new ideas for dinner!!!!


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