Cheesy Broccoli Rice Casserole
A creamy and cheesy casserole with fresh broccoli and rice, made effortlessly in the pressure cooker for a quick, delicious meal.
Equipment
- 1 Pressure cooker
- 1 Large saucepan
- 1 9x13 inch baking dish greased
Ingredients
Cheesy Broccoli Rice Casserole Ingredients
- 1 ½ cups quick cooking white rice around 4 cups cooked
- ½ cup unsalted butter one stick
- 1 medium white onion chopped fine
- 4 cups fresh broccoli florets
- 10.5 ounce cream of chicken soup about 1 and ¼ cups
- 8 ounces processed American cheese or 2 cups good melting shredded cheddar
- ½ cup milk
- ⅓ cup crushed potato chips
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This gets the top ready for that golden finish after the pressure cooking.
- Melt butter in a big saucepan right on the stove. Toss in the chopped onion and sauté until it’s translucent and smells like heaven.
- Add the quick cooking rice to the saucepan and stir it up for a minute or two.
- Mix in the broccoli florets, cream of chicken soup, milk, and half of the cheese until combined and creamy.
- Dump the mixture into a greased 9x13 inch baking dish, spreading it evenly. Sprinkle the rest of the cheese and crushed potato chips over the top.
- Bake the casserole in the oven for about 30 minutes until bubbling and golden. Enjoy while warm.
Notes
Serve hot and enjoy the gooey cheesy goodness. Optionally, pair with a fresh salad for a complete meal.