Thursday, November 27, 2014

Broccoli, Cheese and Rice Casserole Recipe

While the choice of vegetable sides and casseroles for Thanksgiving dinner are endless, one mainstay dish that is often brought by guests to Thanksgiving dinner is broccoli and cheese with rice casserole.

Perhaps the popularity in this dish lies in the fact that, after enduring some travel to the family-designated Thanksgiving dinner home, it can be quickly reheated without tasting as though the casserole was reheated.

15 Minute Broccoli, Cheese & Rice Casserole Recipe:



1 Head of fresh broccoli or 1 bag/box of frozen broccoli florets

2 Cans of Campbell's Chicken and Rice Condensed Soup (original, not fat free or low sodium unless there are health concerns)

1 Can of Campbell's Cheddar Cheese

1 lb Block of Sharp Cheddar



Cut the spears off the fresh head of broccoli, discard the thick stalk.

Place the fresh broccoli spears or frozen broccoli florets in a (1 1/2 - 2 qt) microwave safe casserole dish.

Pour just enough water into the casserole dish to cover the broccoli.

Cook in the microwave until the water comes to a boil.  Continue cooking at a boil for 5 minutes.

Let the broccoli stand in the hot water until the water cools down enough to safely handle.

Slice the block of cheddar cheese into flat rectangles while broccoli is cooling.

Pour out as much water as you can without losing any broccoli - DO NOT USE A COLANDER.

Pour in the two cans of Chicken and Rice Soup and can of Cheddar Cheese. 

Stir ingredients until even.

Place back in the microwave and cook for 3 minutes.
Stir ingredients again.

Place cheddar cheese rectangles on top of the mixed ingredients.

Microwave for 2 minutes or until cheese begins to melt.


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