Broccoli Rice Bake
A comforting baked broccoli rice casserole combining tender broccoli, rice, and a creamy cheese sauce. Perfect for family dinners or potlucks, it offers a savory blend of flavors with crunchy celery and onions, all baked to golden perfection in a cheesy, hearty dish.
Ingredients
Instructions
- Cook the rice according to package directions and set aside.
- In a skillet, melt the margarine and cook the chopped celery and onion until golden.
- In a bowl, combine the condensed cream of chicken soup, water, and processed cheese spread until smooth.
- Thaw the frozen chopped broccoli.
- Combine the cooked rice, sautéed vegetables, broccoli, and cheese mixture.
- Mix everything thoroughly and transfer to a greased 2-quart casserole dish.
- Bake at 350°F for 45 minutes until hot and bubbly.
Tips & Substitutions
For a lighter version, consider using olive oil instead of margarine. You can also substitute the cream of chicken soup with a homemade version or a vegetarian alternative for a vegetarian dish. If you prefer, swap processed cheese spread with shredded cheddar or a dairy-free cheese option. Adding spices like garlic powder or paprika can enhance the flavor profile.
Serving Suggestions
This Broccoli Rice Bake pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. Consider serving it alongside grilled chicken or a hearty protein for added substance. It also makes a great side dish for potlucks or family gatherings, complementing main courses like roasted meats.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave individual portions on medium power or bake in a preheated oven at 350°F until heated through. Adding a splash of water before reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Rice Bake contains roughly 371 calories, with 6g protein, 41g carbohydrates, and 21g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 835mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just make sure to blanch it briefly in boiling water before adding it to the dish to soften it. This will ensure that the broccoli cooks evenly and blends well with the other ingredients.
Is there a vegetarian version of this recipe?
Absolutely! You can easily make this a vegetarian dish by substituting the cream of chicken soup with a vegetarian cream soup. Additionally, you can replace the processed cheese spread with a plant-based cheese alternative to maintain the creamy texture.
Can I make this dish ahead of time?
Yes, you can prepare the Broccoli Rice Bake ahead of time. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just keep in mind that you may need to add a few extra minutes to the baking time if it goes in the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).