broccoli rice cheese casserole recipes
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- 2 tablespoons butter
- 2 cups chopped broccoli
- 1 1/2-2 cups cooked brown rice
- 1 onion
- 2/3 cup grated cheese
- 1/2 cup low-fat milk

- 1 (8 ounce) jar cheese spread
- 1 tablespoon butter margarine
- 1 (5 ounce) can evaporated milk
- 1/2 cup chopped celery
- 3 cups cooked rice
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) package frozen chopped broccoli
- 1 small onion

- 1 bunch broccoli, washed and broken into very small flowerets (should be 4 cups after cooking)
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 2-2 1/4 cups low-fat milk
- 1/4 teaspoon salt (more or less to taste)
- 3 cups hot cooked rice (white or brown)
- 2 cups shredded extra sharp white cheddar cheese (or sharp or regualar)
- 1 small onion
- 1/4 teaspoon pepper
- 1 egg

- butter
- 2 cups cooked rice
- 8 ounces shredded cheddar cheese
- 2 (10 ounce) boxes frozen chopped broccoli
- 1 small onion
- 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)

- 1 1/2 cups cooked white rice (Minute Rice)
- 1 (6 ounce) can sliced button mushrooms
- 1 (14 ounce) can cream of mushroom soup (Campbell's)
- 1 cup shredded cheddar cheese
- 1 (8 ounce) jar Cheese Whiz
- 1/2 red onion
- 1/2 cup butter, sliced and softened (1 stick)
- 1 (16 ounce) package frozen broccoli, pieces (thawed)

- 1 (8 ounce) jar Cheese Whiz or 1 cup shredded colby cheese
- 1 cup instant rice, uncooked or 2 cups cooked rice
- 1 (10 ounce) can cream of chicken soup or cream of mushroom soup or cream of celery soup
- 1 cup diced onions (optional)
- salt and pepper
- 1/4 cup chopped celery (optional)
- 1 (10 ounce) box frozen chopped broccoli or 1 head fresh broccoli
- 3/4 cup milk