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Vernita's Broccoli Casserole Recipe

Recipe by: Annette

"My mother-in-law makes the best broccoli rice bake."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In55 m
  • 1Preheat an oven to 350 degrees F (175 degrees C).
  • 2Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
  • 3Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
  • 4Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 278 cals
  • 1/3 sleeve buttery round crackers (such as Ritz®), crushed
  • 1/4 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

Amount per serving ( 5 total)

  • Calories:
    278
    14%
  • Fat:
    18.7
    29%
  • Carbs:
    18
    6%
  • Protein:
    10
    20%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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