Easy cheesy broccoli rice casserole is a classic and comforting side dish that’s great with a weeknight meal or holiday buffet.
I just have to share my family’s recipe for classic cheesy broccoli rice casserole that I’ve been eating since as long as I can remember. It’s one of those side dishes that my grandma always made for holidays and family gatherings and that my mom would make as an easy side dish for a weeknight dinner.
It’s just downright delicious! Rice and broccoli are combined with a creamy cheese sauce then covered in more cheese and crushed potato chips before being baked to casserole heaven…
- 2 (10 ounces) boxes frozen chopped broccoli, thawed
- 2 cups cooked rice
- 8 ounces shredded cheddar cheese
- 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
- 1 small onion, chopped
- 2 tablespoons butter
How to make it :
Cook onion in butter in a large skillet until soft.
Add remaining ingredients and cook just until cheese is melted.
Put in the 2-quart casserole dish.
Bake at 350 (uncovered) for 1 hour.
To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label, and freeze. If you thaw overnight, just cook one hour. If cooking from a frozen state, add ten minutes or so, check for doneness.