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Broccoli Rice Casserole

Name: Broccoli Rice Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 1/2 cup chopped celery; 3 cups frozen chopped broccoli, thawed; 1 jar (8 ounces) cheese dip; 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted; 1 can (5 ounces) evaporated milk; 3 cups cooked rice

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Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 25 min.

Makes

8 servings

This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California

Ingredients

1 tablespoon butter
1 small onion, chopped
1/2 cup chopped celery
3 cups frozen chopped broccoli, thawed
1 jar (8 ounces) cheese dip
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice

Directions

Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese dip, soup and milk until smooth.
Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts

1 cup: 241 calories, 11g fat (6g saturated fat), 32mg cholesterol, 782mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 8g protein.

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