Are you looking for a great side dish to add you your meal? This broccoli rice and cheese casserole recipe will hit the spot. This is just an awesome side dish, it’s almost a meal all by itself. I hope you enjoy this casserole!
1 pound broccoli florets (frozen or fresh)
2 cups white rice (uncooked)
1 cup onion (diced)
3 cups shredded cheese (colby cheese is a good choice)
1/2 cup celery (diced)
2 cans cream of mushroom soup (you can substitute for cream of chicken or celery)
Cook the 2 cups of white rice as stated in the directions on the box. It should make approximately 4 cups of cooked rice.
Preheat the oven to 350°.
Take a 3 quart casserole dish with a lid and grease the inside of the dish.
In a skillet, saute the celery and onion until soft. If you are using fresh broccoli, saute that as well. You don’t need to if you are using frozen.
Place the onion, celery, broccoli, rice, soup, and 2 cups of cheese in the casserole dish and stir thoroughly.
Even out the mixture in the dish and spread the remaining 1 cup of cheese on top.
Cover the casserole dish with it’s lid and bake for about 45 minutes.
Remove the lid to brown the cheese and continue to bake until it has browned to your liking.