I have two trays of this fabulous Broccoli Rice Casserole Side Dish in the freezer right now. This is a great cookahead dish that can be refrigerated or frozen until needed. Just hold off on the topping until the final baking or use shredded cheese in place of the cracker topping.
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Recommended Kitchen Tools
- Pots (2)
- Saute Pan
- Colander
- Cooking Spoons
- Measuring Cups
- Large Mixing Bowl
- Can Opener
- Disposable aluminum pans with lids
- Ink pen or marker
My kids prefer to have a broccoli rice casserole with chicken or turkey as a main course. I make that quite a bit for them. This recipe is a side dish recipe with no meat. This recipe is for me.
First, I cook the rice according to the package directions. I use Jasmine rice because I like the flavor and texture better than other rice. For Jasmine rice, I simply cook 2 cups of rice with 3 cups of water and a pinch of salt. Sometimes, I skip the salt.
Boil the broccoli in a pot with a little salt to taste until just almost tender. This will get baked at the end so pull the broccoli out of the boiling water with a colander just before it is your desired consistency.
While the rice is cooking, I sautee the onions and bell pepper in vegetable oil with a pinch of salt and pepper. I find it easiest to use the frozen kind that is already diced. I love easy. I cook these until the onions are translucent.
Now that the rice, broccoli, onions & bell peppers are cooked, toss them into a nice big mixing bowl. Add cream of mushroom soup and shredded cheese and stir until well mixed.
Spoon the mixture into a large disposable aluminum pan or several small aluminum pans. Crush Ritz crackers and sprinkle over the top of the casserole that you will serve today. If freezing, omit the cracker topping until the final bake. Pour melted butter over the crackers and bake at 350 degrees until bubbly and cheese inside is good and melted. If you are cooking it from frozen, this will take a long time. I recommend thawing in the refrigerator if possible to shorten that cook time.
Are you ready to make some Broccoli Rice Casserole Side Dish Recipe? Check out the recipe below.
Broccoli Rice Casserole Side Dish Recipe
Ingredients
- 1 bag (12 oz) frozen broccoli florets
- 2 cups Jasmine Rice
- 3 cups Water
- 1/2 tsp salt
- 2 cups Shredded Cheese (I use Mexican blend)
- 1 can Cream of Mushroom soup
- 1 1/2 TBSP Vegetable Oil
- About 13 Ritz crackers
- 1/2 stick Melted Butter
- 1/2 cup Frozen onions diced
- 1/2 cups Frozen Bell Peppers diced
- Pepper to taste
Instructions
- Boil broccoli in lightly salted water until almost cooked to desired consistency.
- Cook Jasmine rice according to package directions with light salt.
- Sautee onions and bell peppers in vegetable oil with light salt and pepper to taste until the onions are translucent.
- In a large bowl, combine cooked rice, boiled broccoli, sauteed onions and bell peppers, cream of mushroom soup, and shredded cheese.
- Stir until well combined.
- Pour into disposable aluminum pans.
- Top with crushed crackers if cooking today.
- Pour melted butter over the crackers.
- Bake at 350 degrees until bubbly and cheese melted.
- Serve warm and enjoy.
