Broccoli Cheese Casserole with Rice

This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.

• Calories: 413 Calories

Ingredients

• 2 tablespoons water
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (16 ounce) jar process cheese sauce
• 1 (16 ounce) package frozen chopped broccoli
• 4 cups cooked white rice
• 2 (8 ounce) cans sliced water chestnuts, drained
• 1 (2.25 ounce) package blanched slivered almonds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Step 2

Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.

Step 3

In a small pot, cook cheese and soup together until smooth.

Step 4

Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.

Step 5

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.