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Spray the inside of your crockpot with cooking spray to prevent sticking. In a large mixing bowl, combine the uncooked rice, fresh broccoli florets, and shredded cheddar cheese. In a separate bowl, whisk together the chicken broth. Add the chicken broth. Stir everything together until all the ingredients are evenly coated.
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Cook broccoli: Microwave broccoli, 1/4 cup water, and remaining salt in a covered microwave-safe bowl until broccoli is tender. Drain and pat dry. Step 9. Add broccoli to casserole: Stir broccoli into rice mixture. Transfer to greased broiler-safe baking dish if desired. Step 10.
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Add the cheese, soup, broccoli, and rice to the onions and stir through to melt the cheese and heat it all. You can serve this dish now or put it in a baking dish or casserole, cover it, and refrigerate it. When you are ready to serve, uncover it and bake at 350 degrees for about 20 minutes or until hot and bubbly.
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Make cheese sauce. Add 5 Tbsp of the butter to a skillet over MED heat. Once melted, add the onion and cook for 3-5 minutes, stirring often. Add garlic and cook about 30 seconds. Add flour and stir well to combine, then cook for 1-2 minutes, stirring often. Add salt, paprika, black pepper, and dry mustard.
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Melt butter and olive oil together in a large deep skillet or dutch oven over medium heat. Add the diced onions and cook until translucent, about 6 to 8 minutes. Stir in rice and garlic and continue cooking, stirring continuously, for 1 minute. Add in the chicken stock, half and half and salt and stir to combine.
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Prepare a 13 x 9 inch casserole dish by spraying with nonstick cooking spray. Melt butter in a medium saucepan. In a large bowl, mix with Cheese Whiz and Cream of Mushroom soup to form a cheesy sauce. Add frozen broccoli, instant rice and diced onions to cheese sauce. Pour into prepared baking dish.
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In a small saucepan, melt the butter and saute the onion over medium heat for about 5 minutes, until fragrant and translucent. Set aside. Butter a 2 quart casserole dish, and in a large bowl, stir together the sauteed onions, broccoli, Cheez Whiz, cream soup, milk, instant rice, and black pepper. Spread evenly in the prepared casserole dish.
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Instructions. Bring the chicken broth to a boil in a pot on the stove. Once the chicken broth is boiling add in the broccoli and let it cook for 3 minutes. Then pour the broth and broccoli into the slow cooker. Stir in the rice, chicken/ham, cream of chicken, cream of mushroom, evaporated milk, garlic salt, pepper and half of the grated cheese.
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Add garlic; cook until fragrant, about 30 seconds. Reduce the heat to a very low flame. Stir in soup, paprika, dry mustard, nutmeg, 1 cup of the cheese and milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from heat. Add cooked rice and broccoli; stir to combine.
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Grate 8 ounces sharp cheddar cheese on the large holes of a box grater. Reserve 1/2 cup of the cheese for topping. Reserve the remaining cheese for the sauce. Combine the broccoli and rice. Add 3 cups cooked rice and 1 teaspoon of the kosher salt to the bowl of broccoli and stir to combine. Cook the aromatics.
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Cook the broccoli according to the directions on the bag and drain. 12.6 ounces frozen broccoli. Cook the rice in 1 cup of water (follow instructions on the package). 1½ cups minute rice. Add all ingredients together (except shredded cheese), add to a 9×13-inch casserole dish, and mix well. Sprinkle with shredded cheese.
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Fill it up, and dump it in. Whisk this together until smooth. To your large skillet, add in the 12.6 ounces bag of broccoli, two cups of rice, and 8 ounces of cheez whiz, and stir to melt the cheese. Stir in the soup and milk mixture along with the drained 4 ounces of water chestnuts. Pour all of this into a casserole dish, and bake at 350.
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Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Coat an 8x8 or 9x9 casserole dish with non-stick spray, then spread the casserole mixture evenly in the dish. Top with the remaining shredded cheese. Melt 1 TBSP of butter in a small skillet and add breadcrumbs.
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Preheat oven to 350 degrees. In a fry pan, saute the onion and celery in the oleo (butter or margarine) until soft. In a large bowl, combine all ingredients and stir together. Turn into a 2-quart casserole pan which has been coated with Pam. Bake uncovered for 30 - 40 minutes.
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Broccoli & Rice Casserole. In a large saucepan, bring the water, onion and butter to boil. Stir in rice and remove from heat. Cover and let stand for 5 minutes, or until water is absorbed. Stir in broccoli, soup and cheese sauce. Transfer to a greased 2 quart baking dish. Bake uncovered, at 350 degrees for 30 - 35 minutes or until bubbly.
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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 8×8-inch casserole dish.
