Broccoli Rice Casserole

If you want to add more gluten free recipes to your recipe box, Broccoli Rice Casserole might be a recipe you should try. This recipe makes 6 servings with 288 calories, 9g of protein, and 13g of fat each. For 96 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by Budget Bytes. A mixture of pepper, yellow onion, cream of chicken soup, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. A few people made this recipe, and 96 would say it hit the spot. It is perfect for Autumn. With a spoonacular score of 86%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Green Rice (Broccoli, Cheese, and Rice Casserole), Broccoli and Rice Casserole, and Broccoli-Rice Casserole.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Saute the diced onion with 2 Tbsp of olive oil in a medium pot over medium high/heat. When the onion is soft and translucent, add 1 cup of long grain rice. Continue to cook and stir for 2-3 minutes more or until the rice looks transparent. Sauteing the uncooked rice will slightly toast it and add more flavor. Add 2 cups of chicken broth, bring to a boil then reduce the heat to low and simmer for 40 minutes (with a lid). Meanwhile, preheat your oven to 350 degrees. Thaw the broccoli florets in the microwave according to the package directions (in a microwave safe dish with an inch of water). Only cook/thaw the broccoli until it is bright green and only slightly tender. You do not want to cook it to the soft/mushy point because it will cook further in the oven once it is mixed into the casserole. Drain off any liquid from the broccoli. Mix in the cream of chicken soup (or you can use cream of mushroom, cream of celery, cream of anything youd like). Add the freshly ground black pepper and cayenne powder (if you want a kick). Once the rice has finished cooking, combine that with the broccoli and soup mixture. Add 1/2 cup of shredded cheese and transfer the mixture to a casserole dish (I actually just mixed all of the ingredients in that dish to begin with). Top with the remaining 1/4 cup of shredded cheese and bake for 30 minute. Serve the hot, warm, gooey casserole and feel all of your troubles melt away!

 

Step by step:

1. Saute the diced onion with 2 Tbsp of olive oil in a medium pot over medium high/heat. When the onion is soft and translucent, add 1 cup of long grain rice. Continue to cook and stir for 2-3 minutes more or until the rice looks transparent.

2. Sauteing the uncooked rice will slightly toast it and add more flavor.

3. Add 2 cups of chicken broth, bring to a boil then reduce the heat to low and simmer for 40 minutes (with a lid).

4. Meanwhile, preheat your oven to 350 degrees. Thaw the broccoli florets in the microwave according to the package directions (in a microwave safe dish with an inch of water). Only cook/thaw the broccoli until it is bright green and only slightly tender. You do not want to cook it to the soft/mushy point because it will cook further in the oven once it is mixed into the casserole.

5. Drain off any liquid from the broccoli.

6. Mix in the cream of chicken soup (or you can use cream of mushroom, cream of celery, cream of anything youd like).

7. Add the freshly ground black pepper and cayenne powder (if you want a kick).

8. Once the rice has finished cooking, combine that with the broccoli and soup mixture.

9. Add 1/2 cup of shredded cheese and transfer the mixture to a casserole dish (I actually just mixed all of the ingredients in that dish to begin with). Top with the remaining 1/4 cup of shredded cheese and bake for 30 minute.

10. Serve the hot, warm, gooey casserole and feel all of your troubles melt away!

Nutrition Information:

covered percent of daily need

 

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