The Pioneer Woman Tasty Kitchen
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Broccoli Cheese Casserole

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Easy as it gets casserole. Broccoli, cheese, rice, and cream of mushroom soup. An easy-to-customize recipe for any dinner or side dish.

Ingredients

  • 1 cup Rice (I Prefer Short Grain Brown)
  • ½ cups Unsalted Butter
  • ¼ cups Finely Chopped Onion
  • 20 ounces, weight Chopped, Cooked Broccoli
  • 1 jar (small 8 Oz. Jar) Cheese Whiz
  • ⅓ cups Liquid From Broccoli Or Water
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • French Fried Onions Or Crushed Wheat Thins To Cover Casserole

Preparation

Preheat oven to 350 degrees. Cook rice as directed by the package. If using a package of frozen broccoli, thaw the broccoli.

In a separate pan, melt butter and cook onion in it until tender. Add thawed broccoli, cook until very warm. In a large pot, combine cooked broccoli, cooked rice, Cheez Whiz, cooking liquid, and cream of mushroom soup. Mix together until simmering.

Pour into a casserole dish and bake for 25 minutes. (If using Wheat Thins to top casserole, blend 2 handfuls in a food processor or pound until crushed in a Ziploc bag.) Remove casserole after 25 minutes and top with your choice of French fried onions or crushed Wheat Thins (chopped nuts, crushed Triscuits, etc. also work). Bake for another 5 minutes.

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2 Reviews

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goliadyaya on 12.28.2010

Easy to follow recipe…great flavors. A good way to use up leftover rice. I also used Velveeta (all I had on hand) with no problems. Thanks for the recipe.

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lilywdw on 10.13.2010

This was really wonderful. I used the fried onions on top which added a nice additional flavor. I also ended up using cubed Velveeta cheese because I couldn’t find the cheese whiz (my grocery store must hide it lol). It was rich, filling, and full of cheezy goodness.

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