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Broccoli Rice Casserole by Minute® Rice

Rated as 4.5 out of 5 Stars

"The quintessential creamy side dish just perfect for dinner, an office potluck, or a holiday recipe idea."
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Ingredients

servings 214 cals
Original recipe yields 10 servings (5 cups)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
  2. Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
  3. Bake 30 to 35 minutes or until heated through.

Footnotes

  • Serving Suggestion: Serve this side dish with a lean cut of cooked meat, fish or poultry and a mixed green salad tossed with your favorite reduced fat dressing.
  • Jazz It Up: Garnish with green onion slices and red pepper strips.

Nutrition Facts


Per Serving: 214 calories; 9.7 g fat; 25.5 g carbohydrates; 6.7 g protein; 26 mg cholesterol; 663 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this recipe, but added some finely chopped celery to the onions and topped with buttered panko breadcrumbs.

Most helpful critical review

I find the cheese dip to be bland so I added a 2 tablespoons of spicy, course-ground brown mustard which helped. Next time I'll use sharp cheddar. I also used cream of celery soup. It was good b...

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Made this recipe, but added some finely chopped celery to the onions and topped with buttered panko breadcrumbs.

I did not have all the ingredients, so I used regular rice, fresh broccoli which I chopped after cooking, and 1 cup shredded cheddar. I also took someone else's advice and used crushed ritz crac...

Made the recipe but used crushed Ritz crackers on top instead of the bread cudes still turned out great.

I have been making this recipe for years, and it is always a hit! I don't use the bread cubes, but that is the only thing I do differently. This is so simple, yet comforting...a real winner~YUM!...

everyone loved it. I used 8 oz shredded cheddar and 1/4 cup milk and put French fried onions on top.

The first time I made this dish, according to the provided information (i.e. the recipe) it was delicious. Since that first encounter with this dish, 25 years ago, I never had it again - imagi...

I find the cheese dip to be bland so I added a 2 tablespoons of spicy, course-ground brown mustard which helped. Next time I'll use sharp cheddar. I also used cream of celery soup. It was good b...

I used cream of chicken soup instead of cream of mushroom because I don't like mushrooms. I used 1 cup of shredded sharp cheddar cheese, and didn 't put the buttered bread cubes on top. Will mak...

I made this and we enjoyed it. I had roasted garlic cream of mushroom on hand so substituted that. I also substituted cheddar cheese. This was a great dish that my son loved! We will definite...