Broccoli Rice Casserole No Cheese At William Foster Blog Cook onion in butter in large skillet until soft. add remaining ingredients and cook just until cheese is melted. put in 2 quart casserole dish. bake at 350 (uncovered) for 1 hour. to make ahead and freeze: mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label. In a non stick frying pan at medium flame, heat up 3 tablespoons of vegetable oil. add the minced garlic and onion and stir fry (stir constantly so they do not burn) for about 3 minutes. next, add the broccoli. stir fry it constantly for 3 minutes, making sure to mix the garlic, onions and broccoli well.
Broccoli Rice Casserole Recipe Food Fanatic Instructions. preheat the oven to 325 degrees. cook the rice in 1 1 2 cups boiling water per package instructions. fluff and place in a large bowl. steam the broccoli in a microwave steamer basket for 5 minutes; then roughly chop and add to bowl with the rice. in a skillet over medium high heat, melt the butter. Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. coat an 8x8 or 9x9 casserole dish with non stick spray, then spread the casserole mixture evenly in the dish. top with the remaining shredded cheese. melt 1 tbsp of butter in a small skillet and add breadcrumbs. With a large spoon, scoop the rice and broccoli into the pot with the cheese mixture. stir to combine the rice and broccoli with the creamy sauce. spoon the mixture into the prepared baking dish and spread it into an even layer. in a medium microwave safe bowl, melt the remaining 2 tablespoons of butter. Melt butter and olive oil together in a large deep skillet or dutch oven over medium heat. add the diced onions and cook until translucent, about 6 to 8 minutes. stir in rice and garlic and continue cooking, stirring continuously, for 1 minute. add in the chicken stock, half and half and salt and stir to combine.
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