Broccoli-Rice Bake


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You can also substitute condensed cheddar cheese soup in place of the cream of broccoli soup for even more delicious flavor!

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Time needed

10 min preparation + 30 min cooking


  • 1 1/2 lb. broccoli, cut into bit-size pieces
  • 2 C. uncooked instant brown rice
  • 1 14-oz. can vegetable broth
  • 1 11-oz. can condensed cream of broccoli soup
  • 1 2-oz. jar diced pimientos, drained
  • 2 Tbs. firm butter or margarine
  • 1/4 tsp. pepper
  • 1/2 C. Original Bisquick mix

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Heat oven to 425 degrees. 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.

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