Have You Ever Made Cheesy Broccoli and Rice Casserole From Scratch?

If you’re new to making homemade sauces, don’t let this recipe scare it. It’s one of the easiest ones to start with in my opinion. The first time that I made a homemade sauce, I think my nerves got the best of me and I messed it up just a bit and had to start over. It was a good thing that I had extra ingredients on hand! After getting it right the second time, I have mastered the art of sauce making, and it’s a great way to stay away from cream soups if you want the full home style experience.

Cheesy Broccoli and Rice Casserole Recipe

2 (10 ounce) boxes frozen chopped broccoli, thawed
2 cups cooked rice
8 ounces shredded cheddar cheese
2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
1 small onion, chopped
2 tablespoons butter
Cook onion in butter in large skillet until soft.
Add remaining ingredients and cook just until cheese is melted.
Put in 2 quart casserole dish.
Bake at 350 (uncovered) for 1 hour.
To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

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