Eat Without

Broccoli Rice Casserole

Source: Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Pantry staples and frozen veggies combine to make a hearty, home-made main dish for dinner.

Makes
12 servings

Ingredients

  • 1 1/2 cups rice, uncooked
  • 3 1/2 cups water, divided
  • 3 tablespoons margarine (or butter)
  • 1 medium onion, chopped
  • 1 can (10.75 ounce) condensed cream of mushroom soup, reduced sodium (or reduced sodium chicken, celery, or cheese soup)
  • 1 1/2 cups 1% milk
  • 7 1/2 cups frozen broccoli or cauliflower or mixed vegetables, chopped
  • 8 ounces low-fat cheddar cheese, grated

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F and grease a 12x9x2 inch baking pan.
  3. In a saucepan, mix rice, salt, and 3 cups of water and bring to a boil.
  4. Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
  5. Sauté onions in margarine (or butter) until tender.
  6. Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
  7. Thaw and drain the vegetables and then spread over the rice mixture.
  8. Spread the cheese evenly over the top and bake at 350 °F for 25 to 30 minutes until cheese is melted and rice is bubbly.

Notes

Learn more about: Onions Broccoli Cauliflower

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.