Description
Easy cheesy broccoli rice casserole is a classic and comforting side dish perfect for weeknight dinners or holiday buffets.
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
1. Preheat oven to 350°F.
2. Cook rice according to package directions.
3. Melt butter in a large skillet over medium heat. Add chopped onion and broccoli florets and cook until onion is transparent.
4. Add the soup, 4 ounces of the cheese, and the milk. Stir until cheese is melted.
5. Remove from heat and stir in the cooked rice.
6. Pour the mixture into a lightly greased 8×8-inch casserole dish.
7. Shred or crumble the remaining 4 ounces of cheese over the top of the mixture and then sprinkle with the crushed potato chips.
8. Bake for 30 minutes until cheese on top is melted, chips are starting to turn golden brown, and the casserole is bubbly.
Notes
You can substitute 4 cups of chopped frozen broccoli florets in place of fresh if desired.
This casserole can be prepped in advance and baked later—just cover and refrigerate until ready to use.
Leftovers store well in the fridge for up to 3 days.