This is one of my favorite dishes to make when having company over. It pairs well with many meats and is fairly simple to make. I am also a huge broccoli lover and this heats up well as a leftover. It also freezes well. You could even make ahead of time and then freeze. Check out our Freezer Cooking Series.
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- 1 medium onion, finely chopped
- 2 10oz pkgs of frozen broccoli, cooked and drained
- 1 stick of butter
- 2 can cream of chicken soup
- 6 cups of rice
- 1 clove of garlic
- 3 cups of shredded cheese, your favorite
- Preheat oven to 350°F.
- In a skillet melt the stick of butter.
- Sauté onion and garlic, until onions are tender.
- Set aside to cool.
- Steam the frozen broccoli until thawed, then drain well.
- Let cool.
- Cook rice according to directions.
- It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn’t melt too soon.
- When sufficiently cool, reserve ½ cup of the cheese and mix remaining ingredients together.
- Put in a oven-proof baking dish or casserole dish.
- Spread reserved ½ cup of cheese on top.
- Cover with foil.
- Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
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