Best 7 Emerald Rice Bake Broccoli Recipes

BROCCOLI RICE CASSEROLE BY MINUTE® RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
• Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
• Bake 30 to 35 minutes or until heated through.

EMERALD RICE

Steps:

• Preheat oven to 350°. In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake 25-35 minutes or until heated through.

CHEESY BROCCOLI RICE BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
• Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
• Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
• Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
• In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
• Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
• In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
• Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

BROCCOLI-RICE BAKE

Steps:

• Heat oven to 425°F. In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli; return to boiling. Reduce heat to medium; cover and cook about 5 minutes or until crisp-tender. Drain.
• In ungreased 2-quart casserole, mix broccoli, rice, broth, soup, pimientos and pepper.
• Cover; bake 20 minutes. Meanwhile, in medium bowl using pastry blender or crisscrossing 2 knives, cut butter into Bisquick mix until crumbly.
• Sprinkle crumbly mixture over broccoli mixture; bake uncovered 8 to 10 minutes longer or until top is light brown.

BROCCOLI RICE BAKE

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the soups, cheese sauce, rice and mushrooms. Stir in broccoli and the celery mixture. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until bubbly.

HAM, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat oven to 350'.
• In a Large Bowl, Combine all of the casserole ingredients and mix until blended.
• Spoon into a large, buttered casserole dish.
• In a medium, microwave safe dish, add butter and microwave butter about 20 seconds at a time, take out and stir well before placing back in microwave, until butter is melted.
• Add bread crumbs and parmesan to butter and blend with a fork until it becomes crumbly, top casserole with crumb mixture.
• Cover and bake for 30 minutes, uncover and bake another 10-15 minutes or until casserole is hot and bubbly and topping has lighlty browned.
• Let stand 5 minutes, serve.