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Broccoli Rice and Cheese Casserole
Melissa Hart

Broccoli Rice and Cheese Casserole

Processed cheese is right here. It melts without breaking. It tastes like the era. Fight the temptation to add more soup. Dry broccoli and fluffy rice keep the casserole spoonable instead of gluey.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked long-grain white rice
  • 20 oz frozen chopped broccoli thawed and squeezed dry
  • 2 tbsp unsalted butter
  • 1/2 cup chopped yellow onion
  • 1 can 10 1/2 oz condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 16 oz pasteurized process cheese cubed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 350°F and butter a 3-quart baking dish with 1 teaspoon of the butter.
  2. Melt the remaining butter in a saucepan over medium heat and cook the onion for 5 to 7 minutes, until soft.
  3. Add the soup, milk and process cheese and stir over low heat until the cheese melts into a smooth sauce.
  4. Fold the rice, broccoli, salt and pepper into the sauce until evenly coated.
  5. Spread the mixture in the prepared dish and cover it with foil.
  6. Bake for 20 minutes, uncover and bake for 10 to 15 minutes more, until bubbling at the center, then rest for 5 minutes.