Cheesy Broccoli Rice Casserole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- salt & pepper
- 8 oz. frozen chopped broccoli cooked according to package directions (cook for about 3 minute
- 2 cups white minute rice cooked according to package directions (place rice in 2 cups bo
- 2 eggs well-beaten
- 0.6667 cup milk
- 0.5 cup oil (i used canola oil.)
- 1 10.75-oz can condensed cream of chicken soup
- 1 medium onion chopped (i used an electric kitchen chopper.)
- 16 oz. sharp cheddar cheese (4 cups) shredded
- cooking spray for baking dish
- Carbohydrate 34.5053058866667 g
- Cholesterol 73.550332 mg
- Fat 24.8143119633333 g
- Fiber 1.20116665323575 g
- Protein 14.4680507 g
- Saturated Fat 9.45686951966667 g
- Serving Size 1 1 Serving (158g)
- Sodium 466.962972333333 mg
- Sugar 33.3041392334309 g
- Trans Fat 1.54654498666667 g
- Calories 420 calories
I know you are hungry. You are always hungry. Whether you are at home cooking a family meal or out on the town with a hot date, your stomach is always rumbling. But that hunger doesn't have to be a burden. It is a sign of healthy living and vibrant life. It is a sign that you are hungry for more. More than just food, you are hungry for a life that is full of joy, purpose, and meaning. You are hungry for life itself.
There is no better way to nourish your hunger than with a hot, cheesy, broccoli rice casserole. This hearty dish combines the filling power of rice, the nutritional value of broccoli, and the deliciousness of cheese. It is a meal that will fill you up without weighing you down, and it is sure to put a smile on your face.
So next time you are feeling hungry, don't reach for a bag of chips or a candy bar. Instead, reach for a bowl of cheesy broccoli rice casserole. It is the perfect way to satisfy your hunger and nourish your body and soul.
Step-by-step
- First, cook and drain the 8 oz. broccoli and cook and fluff the 2 cups minute rice, each according to package directions.
- In a large mixing bowl, combine 2 well-beaten eggs, 2/3 cup milk, 1/2 cup oil, 10 3/4 oz. can of cream of chicken soup, and 1 medium onion, chopped. Blend well.
- Now, quickly add the cooked and drained 8 oz. broccoli and the cooked and fluffed 2 cups minute rice. Stir quickly to incorporate the broccoli and rice with the egg mixture, without cooking the eggs.
- Next, add the 4 cups of shredded cheese then sprinkle salt, pepper, and garlic salt to taste on the casserole mixture. Again, blend the mix thoroughly.
- Spray a 13-inch by 9-inch by 2-inch baking dish with cooking spray, and spoon or pour the casserole mixture into the prepared baking dish. Bake in an oven that has been preheated to 325 degrees. Check on the casserole after 1 hour, and, if it is brown and bubbly, remove it from the oven. It may take up to 1 1/2 hours for the casserole to cook, so just watch it carefully, if you leave it in the oven longer than an hour.
- Remove the casserole from the oven and serve immediately to a crowd of hungry people!!
