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Wild Rice Broccoli Casserole

  • Author: Meagan


Straight from the Best of Bridge – everyone I know loves this one.  If you’d like a great recipe that doesn’t use canned soup, try the Broccoli, Cheddar and Wild Rice Casserole, or simply leave out the soup, make a cheese sauce, add the broccoli and cooked rice and bake – this makes for a terrific casserole!  I’ve also thrown in leftover chicken to make it truly a one-pot wonder.



Wild Rice Broccoli Casserole

2, 180 g packages of Uncle Ben’s Long Grain and Wild Rice

2 large heads of broccoli, cut into bite sized pieces, blanched for 2 minutes in boiling water and drained

2, 10 oz/284 mL cans of mushroom soup (or again, make a roux with equal parts butter and flour, add milk and whisk until thickened, add half the cheese and voilà, cheese sauce, no canned soup!)

2 c. old cheddar, grated

cooked chicken or another protein (optional)


Cook the rice as directed –  it’s fine if the rice is tender and there’s still extra moisture left.  Prepare the broccoli and in a medium bowl mix together 1 1/2 c. of the cheese with the soup.

Grease a 4 L casserole and spread half of the rice evenly on the bottom followed by half of the broccoli and then half of the soup mixture.  Repeat the layers and top with the remaining 1/2 c. of cheese.

When you’re ready to bake it, cook at 350 for about an hour.

  • Category: Rice, Broccoli, Cheddar, Vegetarian, One-pot Meal


From Meagan's Kitchen

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