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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 6 servings |
||
| Calories 322 | ||
| Calories from Fat 117 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 20% | |
| Saturated Fat 7.2g | 36% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 925mg | 38% | |
| Potassium 416mg | 11% | |
| Total Carbohydrate 39.0g | 13% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 4.7g | ||
| Protein 12.8g | 25% | |
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Rice, Broccoli, & Cheese Casserole
SERVES 6
Ingredients
- 1 cup rice, cooked
- 1 cup milk
- 10 ounces frozen broccoli, cooked
- 1/2 lb Velveeta cheese, cubed
- 1 small onion, diced
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (4 ounce) can mushrooms
Directions
1
Mix everything in a big casserole dish.2
Bake at 375°F, for 45 minutes.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Sara 76
On Jul 4, 2008
I didn't love this, but it was ok. My hubby really enjoyed it, so I guess I'll make it again. I don't know what it was, but there was just a flavour there that I didn't really enjoy. I might use a different brand of soup next time. If it makes a difference I'll let you know.
From: KarenT
On Jun 12, 2008
I'm not sure I should be reviewing this. I just used this recipe as a starting point. But we all loved the final outcome. One of my son-in-laws has requested it again!
From: Jessica T
On Nov 11, 2006
I don't give many things five stars, but this came close. I used extra rice, cream of mushroom soup (reading the recipe wrong). I might use a smaller onion next time, and brown it next time to get a softer onion. Great recipe, will make again in a pinch!
From: Diane R
On Feb 13, 2006
This is sooo good! I used an extra cup of rice as others did and subbed cream of mushroom for the soup. This does make the cooled casserole quite stiff, if you want it looser, add more milk accordingly. We didn't mind the thicker texture. Fabulous simple recipe-- and 10x better than the "frozen dinner" variety at the market. My 9 year old had THREE helpings 
Thanks misfit for this keeper!
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