Broccoli-Rice Casserole Ii
A creamy broccoli and rice casserole with melted Velveeta, perfect for comforting family dinners or potlucks, featuring tender broccoli, savory mushroom soup, and cheesy goodness.
Ingredients
Instructions
- Combine the chopped broccoli and chopped onion and cook as directed.
- Drain the cooked broccoli and onion mixture.
- Mix the drained broccoli and onion with the remaining ingredients: butter, cream of mushroom soup, cooked rice, and Velveeta cheese.
- Pour the mixture into a 2-quart casserole dish.
- Bake at 350°F (175°C) for 30 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider sautéing the onion in the butter until golden before combining it with the broccoli. You can substitute cream of mushroom soup with cream of chicken or a homemade white sauce for a different taste. If you're looking for a lighter version, opt for low-fat cheese and butter. This dish can also be made vegetarian by ensuring the cheese is made without rennet.
Serving Suggestions
This Broccoli-Rice Casserole pairs beautifully with grilled chicken or fish for a complete meal. Serve it alongside a light salad or with a side of Deluxe Party Potatoes for a heartier option. For a vegetarian meal, consider adding a side of roasted vegetables or a fresh fruit salad like Lite Ambrosia Salad to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Rice Casserole Ii contains roughly 378 calories, with 9g protein, 52g carbohydrates, and 15g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 713mg per serving (31% 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 frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just be sure to thaw and drain it thoroughly to avoid excess moisture in the casserole. You may need to adjust the cooking time slightly if using frozen broccoli to ensure it's heated through.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with plastic wrap or aluminum foil. When you're ready to bake, remove the cover and allow for additional cooking time if it's coming straight from the fridge.
Is there a way to make this dish vegan?
To make a vegan version of this casserole, substitute the Velveeta cheese with a plant-based cheese alternative and use a vegan butter substitute. Additionally, opt for a vegan cream of mushroom soup or make your own with coconut milk and mushrooms for a creamy texture.
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).