Cheesy Broccoli Rice Casserole. A perfect make ahead dish for the holidays! Make now, store in your freezer and just pull it out the night before you need to bake it, Or do what I do. Wait till after Thanksgiving, toss in some leftover diced turkey and now I have a freezer meal or two ready to pull out on a busy winter night.
This recipe for Cheesy Broccoli Rice Casserole from the USU extension office, uses 2 cups of the cheese sauce from my recipe for Magic Mix. This cream sauce master mix is located on this blog. Or you can substitute 2 cups of store bought cheese sauce if you'd like.
Jan's tip: You can easily add cooked and shredded chicken breast to this recipe to make it a main dish.
Cheesy Broccoli Rice Casserole:
⅓ cup chopped onion
1 tsp. butter or margarine
1 package frozen broccoli, chopped
2 cups cooked rice
Salt and pepper to taste
2 cups cheese sauce (See my Magic Mix recipe or use store bought)
1. In a saucepan, brown onion in butter.
2. Break up broccoli. Mix onion, broccoli, and rice. Place in greased casserole dish. Add
salt and pepper to taste.
3. Make cheese sauce; pour over rice mixture.
4. Cover dish. Label with date and baking instructions and freeze.
Baking Instructions: To prepare for serving: In refrigerator, thaw casserole. Place in oven and bake at 350° for 45 minutes.