Broccoli Rice Casserole
What makes this quick-cooking side dish really tasty is coating the broccoli and rice in a creamy cheese sauce...yum.
Ingredients
0.25 cup (1/2 stick) butter
1 large onion, chopped (about 1 cup)
16 ounces frozen chopped broccoli
0.333 cup reduced fat (2%) milk
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 jar (8 ounces) pasteurized process cheese sauce
3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)
1 large onion, chopped (about 1 cup)
16 ounces frozen chopped broccoli
0.333 cup reduced fat (2%) milk
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 jar (8 ounces) pasteurized process cheese sauce
3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)
Instructions
Heat the oven to 350°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted. Pour the broccoli mixture into an 11x8x2-inch baking dish.
Bake for 30 minutes or until the mixture is hot and bubbling.
Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted. Pour the broccoli mixture into an 11x8x2-inch baking dish.
Bake for 30 minutes or until the mixture is hot and bubbling.
Broccoli Rice Casserole
What makes this quick-cooking side dish really tasty is coating the broccoli and rice in a creamy cheese sauce...yum.
Directions
Print
Heat the oven to 350°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted. Pour the broccoli mixture into an 11x8x2-inch baking dish.
Bake for 30 minutes or until the mixture is hot and bubbling.
Ingredients
0.25 cup (1/2 stick) butter
1 large onion, chopped (about 1 cup)
16 ounces frozen chopped broccoli
0.333 cup reduced fat (2%) milk
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 jar (8 ounces) pasteurized process cheese sauce
3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)
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