Easy One Bowl Broccoli And Rice Casserole
Created by KittenCal on December 5, 2011
- Servings: 8
- Prep Time: 20m
- Cook Time: 40m
- Recipe #3364
Ingredients
- 1 (10-3/4 ounce) can condensed cream of chicken soup, undilued
- 1 (10-3/4 ounce) can condensed cream of broccoli soup, undiluted (or can use cream of mushroom soup)
- 1 1/2 cups milk
- 1/3 cup mayonnaise (do not use fat-free)
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 1/2 cup melted butter
- 1 teaspoon hot sauce (can omit but good to add)
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 2 cups shredded cheddar cheese
- 1/3 cup shredded Parmesan cheese
- 2 cups instant uncooked white rice (such as Minute Rice)
- 3 cups fresh steamed broccoli florets (1 small broccoli head)
- 1 small onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Paprika (use enough to lightly dust the top)
How to Make
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Step 1: Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
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Step 2: In a large bowl whisk together both soups with milk, mayonnaise, sour cream, egg, melted butter, hot sauce and minced garlic until well combined. Stir in shredded cheddar cheese, Parmesan cheese, uncooked instant rice and broccoli florets; mix to combined. Season with salt and black pepper. Transfer to prepared baking dish.
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Step 3: Sprinkle/dust the top with paprika. Cover with foil and bake for 35 minutes. Uncover and continue baking for another 5-8 minutes or until the rice is tender.
Nutritional Facts
- Serving Size: 1 (244.1 g)
- Calories 678.3
- Total Fat - 41.3 g
- Saturated Fat - 16.4 g
- Cholesterol - 121.9 mg
- Sodium - 808.5 mg
- Total Carbohydrate - 59.4 g
- Dietary Fiber - 2.7 g
- Sugars - 16.9 g
- Protein - 17.7 g
- Calcium - 363.2 mg
- Iron - 2.8 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.5 mg