Broccoli Rice Casserole

This healthy, family-sized meal for under $9 total is sure to please your whole crew. Mixing veggies in with grains is a great way to make sure even the pickiest eaters get their greens!
Servings Prep Time
12servings 40minutes
Cook Time
30minutes
Servings Prep Time
12servings 40minutes
Cook Time
30minutes

Ingredients

  • 1 1/2cups rice
  • 3 1/2cups water
  • 1 medium onionchopped
  • 10.75oz. canned cream of mushroom soup, condensed, low-sodium(can substitute with cream of chicken, celery, or cheese soup)
  • 1 1/2cups 1% milk
  • 7 1/2cups frozen broccolichopped (can substitute with cauliflower or mixed vegetables)
  • 1/2lb. cheesegrated or sliced
  • 2tbsp. margarine(or butter)

Instructions

  1. Preheat oven to 350°F and grease 12x9x2 inch baking pan.
  2. Mix rice, salt, and 3 cups of water in a saucepan and bring to a boil.
  3. Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
  4. Sauté onions in margarine (or butter) until tender.
  5. Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
  6. Thaw and drain the vegetables and then spread over the rice mixture.
  7. Spread the cheese evenly over the top and bake at 350°F for 25–30 minutes until cheese is melted and casserole is bubbly.

Source: https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/broccoli-rice-casserole