Broccoli and 
Rice Casserole

broccoli and rice casserole

Topped with crunchy crackers, this cheesy Broccoli and Rice Casserole is comfort food at its best.

Broccoli and 
Rice Casserole
Serves 6
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  1. 2 tablespoons unsalted butter
  2. 1 small yellow onion, chopped
  3. 1 clove garlic, minced
  4. 1 (10.5-ounce) can cream of chicken soup
  5. 1¼ cups shredded sharp Cheddar cheese, divided
  6. 1 cup whole milk
  7. ½ teaspoon kosher salt
  8. ¼ teaspoon ground black pepper
  9. 3 cups cooked long-grain rice
  10. 2½ cups broccoli florets, cooked
  11. 1 cup lightly crushed buttery round crackers
  1. Preheat oven to 350°. Spray an 8x8-inch baking dish with cooking spray.
  2. In a large skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add soup, 1 cup cheese, milk, salt, and pepper; cook, stirring constantly, until cheese is melted, about 2 minutes. Remove from heat; add cooked rice and broccoli, stirring until combined. Spoon into prepared pan. Sprinkle with crushed crackers and remaining ¼ cup cheese.
  3. Bake until golden brown and bubbly, about 30 minutes.
Taste of the South

 Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!


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