Recipe By Minute Rice
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.


  1. 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. 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. 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. everyone loved it. I used 8 oz shredded cheddar and 1/4 cup milk and put French fried onions on top.
  5. 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. 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. 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. Made the recipe but used crushed Ritz crackers on top instead of the bread cudes still turned out great.
  9. Made this recipe but added some finely chopped celery to the onions and topped with buttered panko breadcrumbs.
  10. 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!:)