Spend with Pennies · by Holly Nilsson★ 4.9 (1048)
Broccoli Rice Casserole
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 26%
CARBS 27G36% OF CAL
3G FIBER5G SUGAR20G OTHER
FAT 16G49% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy casserole made from scratch with fresh broccoli florets and fluffy rice in a homemade sauce. It's a family favorite side that needs no condensed soup.
sideamericancasserole🥧 baking dish🍲 stockpot🥄 saucepan🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups broccoli florets ( cut into bite sized pieces)
- 2 cups cooked white rice
- 1 small onion (diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups milk
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon salt (more to taste)
- 3 tablespoons cream cheese
- 2 cups shredded sharp cheddar cheese (divided)
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 26%
CARBS 27G36% OF CAL
3G FIBER5G SUGAR20G OTHER
FAT 16G49% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 409mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 316mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.