Cream of Mushroom Rice Casserole

Cream of Mushroom Rice Casserole


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this casserole is creamy, quick, and easy. Make it light by using low-fat milk and reduced-fat cream of mushroom soup. It's delicious regardless, so enjoy!

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Time needed

45 min cooking

Serving Size / Yield

6-8 servings


  • 1 C. uncooked instant rice
  • 1/2 C. chopped onion
  • 1/4 C. milk
  • 4 oz. cheese, cubed
  • 2 Tbs. butter, softened
  • 2 (10-oz.) pkg. frozen chopped broccoli, thawed and drained
  • 1 (10 3/4-oz.) can condensed cream of mushroom soup, undiluted

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Heat the oven to 350 degrees. In a bowl, mix all the ingredients well before pouring it into a 2 qt. casserole dish. Bake for 45 minutes.

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