Description
Easy cheesy broccoli rice casserole is a classic and comforting side dish that’s great with a weeknight meal or holiday buffet.
Ingredients
- 1 and 1/2 cups quick cooking white rice (about 4 cups cooked)
- 1/2 cup (1 stick) unsalted butter
- 1 medium white onion, chopped
- 4 cups fresh broccoli florets
- 1 (10.5 ounce) can cream of chicken soup (1 and 1/4 cups)
- 8 ounces processed American cheese, divided (such as Velveeta) or 2 cups good-melting shredded cheddar cheese
- 1/2 cup milk
- 1/3 cup crushed potato chips
Instructions
- Preheat oven to 350°F.
- Cook rice according to package directions.
- Melt butter in a large skillet over medium heat. Add chopped onion and broccoli florets and cook until onion is transparent.
- Add the soup, 4 ounces of the cheese, and the milk. Stir until cheese is melted.
- Remove from heat and stir in the cooked rice.
- Pour the mixture into a lightly greased 8×8-inch casserole dish.
- Shred or crumble the remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
- Bake for 30 minutes until cheese on top is melted, chips are starting to turn golden brown and the casserole is bubbly.
Notes
You could use 4 cups of chopped frozen broccoli florets in place of the fresh broccoli florets, if desired.