Ingredients
Scale
- 3 cups cooked rice (about 1 cup uncooked)
- 1 (16 oz.) package frozen broccoli florets
- 1 small onion, finely chopped
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 cups shredded mild or medium cheddar cheese, divided
Instructions
- Thaw broccoli and warm in microwave for 5 minutes; drain well. Cut large florets into bite-sized pieces.
- In a bowl, combine rice, onion, soup, milk, salt, pepper, garlic powder, paprika, and 1 cup cheese. Mix well.
- Fold in broccoli. Spoon into greased 9×13-inch baking dish.
- Top with remaining 1 cup cheese.
- Bake at 350°F for 35-40 minutes until bubbly and cheese is golden brown.
Notes
- Can be made ahead and refrigerated before baking.
- Freeze before baking for later use.
- Rice must be cooked first.
- Fresh broccoli can substitute frozen (steam first).
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 casserole
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg