broccoli & jalapeno cheddar--rice casserole

broccoli & jalapeno cheddar rice casserole


  • 1 stick butter salted
  • 2 cups D&W Jalapeno Pepper Cheddar Cheese, shredded
  • 1/2 cup white onion diced, medium
  • 1 lb. broccoli florets, frozen
  • 4 ea. broccoli florets, fresh, blanched
  • 1 can cream of mushroom soup
  • 2 cups white rice, cooked
  • 1 tsp granulated garlic
  • 1 tsp kosher salt
  • 1 tsp ground black pepper


  1. Preheat oven to 350*F. Melt butter in large sauté pan over medium high heat. Place the diced onions in pan and cook for about 4 minutes, stirring constantly.
  2. Add frozen broccoli to pan and stir until "almost" thawed. Add cream of mushroom soup, white rice, garlic, salt and pepper and bring mixture to a simmer while stirring frequently.
  3. Remove from the heat and gently add half of the grated cheese.
  4. Place the mixture into a buttered 11 x 7-inch casserole dish, spread evenly and top with the remaining cheese. Bake in the oven at least 20 minutes or until cheese is browned and casserole is hot.
  5. Remove from the oven and let rest about 10 minutes before serving. Garish this rice casserole with the fresh blanched broccoli.

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