Cheesy Broccoli and Rice Casserole


2 cans (10 ounces) frozen chopped broccoli, thawed

2 cups cooked rice

8 ounces grated cheddar cheese

2 cans (10 3/4 ounces) cream of chicken soup (or you use 1 can of each cream of chicken and cream of mushroom soup)

1 small onion, chopped

2 tablespoons of butter


Cook the onion in the butter in a large skillet until tender.

Add the rest of the ingredients and cook until the cheese is melted.

Place in a 2-quart casserole dish.

Bake at 350 (uncovered) for 1 hour.

To make ahead and freeze: Mix all the ingredients together (start with your cooked rice, not raw) and pour into two or even three small casserole dishes, cover, label and freeze.

If you are thawing overnight, just bake for an hour. If cooking from frozen, add about ten minutes, check for doneness.

See also  Weight Watchers Zero Point Vegetable Soup

Leave a Comment