Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 6–8

Ingredients

Ingredients

• 1 package (20 ounces) frozen chopped broccoli, cooked and well drained
• 2 cups cooked rice
• 1 jar (4 ounces) chopped pimientos, drained (optional)
• 1 cup finely chopped celery
• 1 cup sour cream
• 1 can condensed cream of mushroom soup or cream of celery soup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Directions

1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish.
2. Cook the broccoli according to the package directions. Drain thoroughly and gently squeeze out any extra moisture.
3. In a large mixing bowl, combine the broccoli, cooked rice, pimientos, celery, sour cream, soup, salt, pepper, and half of the shredded cheese.
4. Stir until everything is evenly mixed.
5. Spread the mixture into the prepared casserole dish.
6. Sprinkle the remaining cheese evenly over the top.
7. Bake uncovered for 20–30 minutes, or until hot and bubbly.
8. Let the casserole rest for about 5 minutes before serving.

Kid Chef Jobs

• Measure the rice, cheese, and seasonings.
• Drain the broccoli with help.
• Stir all of the ingredients together.
• Spread the mixture into the casserole dish.
• Sprinkle the cheese over the top.

Adult Helper

An adult should cook the broccoli if needed, place the casserole in the oven, remove the hot dish after baking, and check that the center is heated through before serving.

Easy Variations

Add cooked diced chicken or leftover ham to turn this side dish into a complete family meal. You can also substitute cooked brown rice for extra fiber or use cream of celery soup for a slightly lighter flavor.

Serve With

• Roast chicken
• Baked ham
• Meatloaf
• Grilled pork chops
• Fresh fruit or a green salad