Broccoli Rice Casserole by Minute® Rice

Recipe By Minute Rice
Rating
Published Oct 4th
Broccoli Rice Casserole by Minute® Rice
Prep - Cook - Additional - Ready In -
Servings 5 cups Calories 213.9

The quintessential creamy side dish just perfect for dinner, an office potluck, or a holiday recipe idea.

Recipe Ingredients

  • ½ cup onion, chopped
  • 2 tablespoons butter or margarine, divided
  • 2 cups cooked Minute® White Rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) package frozen chopped broccoli, cooked, well drained
  • 1 cup cheese dip
  • ½ cup fresh bread cubes

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
  2. 2 Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
  3. 3 Bake 30 to 35 minutes or until heated through.

Nutrition Facts

  • Calories 213.9
  • Carbohydrate 25.5 g
  • Cholesterol 25.7 mg
  • Fat 9.7 g
  • Fiber 1.1 g
  • Protein 6.7 g
  • Saturated Fat 5.3 g
  • Sodium 663 mg
  • Sugar 3 g

Chef's Notes

Serving Suggestion: Serve this side dish with a lean cut of cooked meat, fish or poultry and a mixed green salad tossed with your favorite reduced fat dressing; Jazz It Up: Garnish with green onion slices and red pepper strips.

Reviews

  1. Kristen Renee Forhetz Nov 26, 2019 03:55 AM
    It seemed a little dry and the Panko breadcrumbs weren’t a good add. I would probably add more broth to the dish. Will try again with changes.
  2. Jeigh Maurice Perkins Sep 5, 2016 02:09 AM
    The first time I made this dish according to the provided information (i.e. the recipe) it was delicious. Since that first encounter with this dish 25 years ago I never had it again - imagine that 25 years. I was so grateful to stumble upon a simple and easy recipe to create this awesome side - Read more ...
  3. ltlkrow Dec 26, 2014 09:21 PM
    I find the cheese dip to be bland so I added a 2 tablespoons of spicy course-ground brown mustard which helped. Next time I'll use sharp cheddar. I also used cream of celery soup. It was good but not like I remember it from my childhood.
  4. Dianne McClelland Dec 26, 2014 04:30 AM
    everyone loved it. I used 8 oz shredded cheddar and 1/4 cup milk and put French fried onions on top.
  5. vstern Dec 4, 2014 01:16 AM
    I used cream of chicken soup instead of cream of mushroom because I don't like mushrooms. I used 1 cup of shredded sharp cheddar cheese and didn 't put the buttered bread cubes on top. Will make it again this same way
  6. Jesse Burgess Nov 25, 2013 08:52 PM
    I made this and we enjoyed it. I had roasted garlic cream of mushroom on hand so substituted that. I also substituted cheddar cheese. This was a great dish that my son loved! We will definitely make this again.
  7. Linda Jan 20, 2013 12:20 AM
    I did not have all the ingredients, so I used regular rice, fresh broccoli which I chopped after cooking, and 1 cup shredded cheddar. I also took someone else's advice and used crushed ritz crackers instead of the bread cubes. Everyone really liked it. Very yummy.
  8. Nancy Jan 16, 2013 12:31 PM
    Made the recipe but used crushed Ritz crackers on top instead of the bread cudes still turned out great.
  9. Bobbi Meyer Nov 17, 2012 11:00 PM
    Made this recipe but added some finely chopped celery to the onions and topped with buttered panko breadcrumbs.
  10. Christina Nov 12, 2012 11:36 AM
    I have been making this recipe for years and it is always a hit! I don't use the bread cubes but that is the only thing I do differently. This is so simple yet comforting...a real winner YUM!:)