Broccoli and Rice Casserole
Wednesday, July 17, 2019
This delicious Broccoli and Rice casserole recipe is easy to make in the crockpot, leaving room in your oven when cooking for big holiday meals!
Ingredients
- 1-1/2 cups quick cooking white rice (about 4 cups cooked)
- ½ cup (1 stick) unsalted butter
- 1 medium white onion, chopped
- 4 cups fresh broccoli, large stems removed and broken into small pieces
- 1 (10.5 ounce) can cream of chicken soup
- 8 ounces processed American cheese, divided (such as Velveeta)
- ½ cup milk
- ⅓ cup crushed potato chips
Instructions
- Preheat oven to 350°F.
- Cook rice according to package directions.
- Melt butter in a large skillet over medium heat. Add onion and broccoli and cook until onion is transparent. Add soup, 4 ounces cheese and milk. Stir until cheese is melted. Remove from heat and stir in cooked rice. Pour mixture into a lightly greased 8x8-inch casserole dish. Crumble remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
- Bake for 30 minutes until cheese on top is melted and casserole is bubbly.