Vernita's Broccoli Casserole recipe

All Recipes Side Dish Vegetables Broccoli

Ingredients

⅓ sleeve buttery round crackers (such as Ritz®), crushed
¼ cup margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 small onion, chopped
2 cups shredded Cheddar cheese
1 cup uncooked instant rice (such as Minute®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water

Nutrition Info

278.3 calories
carbohydrate: 18 g
cholesterol: 29.7 mg
fat: 18.7 g
fiber: 1.5 g
protein: 10 g
saturatedFat: 7.8 g
servingSize: -
sodium: 540.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated, set aside.

  3. Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.

  4. Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

Recipe Yield

8 servings

Recipe Note

My mother-in-law makes the best broccoli rice bake.

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