Broccoli Rice Casserole with Cheese

Broccoli Rice Casserole from Scratch

Broccoli Rice Casserole from Scratch!!  This delicious side is easy to make.. and if you add chicken or ham it makes a great main dish!

Broccoli and rice in a an easy  cheesy home-made sauce!  Perfect as a side or simple dinner.

Broccoli Rice Casserole from Scratch

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This is a delicious comfort dish that the whole family loves!  Broccoli and rice in a creamy cheesy home-made sauce!  Don’t let the sauce scare you away from this recipe.  While it does take a little bit of extra time , it’s actually really easy to make and just tastes so much better than adding in a can of soup!

The great thing about this casserole is that it’s extremely versatile!  Don’t have cheddar?  Use swiss…  you can easily add ham or chicken or whatever other veggies you have on hand to turn it from a side into a meal!

Broccoli and rice in a an easy  cheesy home-made sauce!  Perfect as a side or add in some cooked chicken for a  simple dinner.

Broccoli Rice Casserole from Scratch

Rating 

Serves: 8 servings

Ingredients
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  • 6 cups fresh broccoli cut into bite sized pieces
  • 2 cups cooked white rice
Sauce
  • 3 tablespoons butter
  • ¾ cup onion, diced (about 1 small)
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ teaspoon each garlic & black pepper
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • salt to taste
  • 3 tablespoons cream cheese
  • 2 cups shredded cheddar cheese, divided
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
  3. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1½ cups cheddar cheese. Stir until melted.
  4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
  5. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

 

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Crock Pot Stuffed Peppers! These deliciously easy stuffed peppers are the perfect meal to come home to!

Crock Pot Stuffed Peppers

Slow Cooker Stuffed Peppers!  These are deliciously easy to make!

  Crock Pot Stuffed Peppers!  These deliciously easy stuffed peppers are the perfect meal to come home to!

Slow Cooker Stuffed Peppers

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I love using my slow cooker, especially in the fall and winter months.  I mean, what’s better than coming home to dinner waiting for you?  I sometimes get tired of the same ol’ ho-hum going into the slow cooker…  and this recipe was a delicious change from the usual!

My whole family loved this..  not only is it delicious, it’s so easy to put together!  You can use ground beef or turkey in this recipe…  and if you have other veggies in the fridge you’d like to use up, just chop them up with the meat and add them in!  Any type of rice works will with this recipe too, I’ve used white, brown and even wild!  They key is making sure your rice is slightly undercooked before it goes into the slow cooker so it doesn’t turn mushy.

Crock Pot Stuffed Peppers!  These deliciously easy stuffed peppers are the perfect meal to come home to!

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Items you will need for this recipe

* Slow Cooker (this is my personal favorite) * frying pan * small saucepan *

Slow Cooker Stuffed Peppers

Rating 

Serves: 6 servings

Ingredients
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  • ⅔ cup long grain white rice
  • 1½ lbs lean ground beef (or turkey)
  • 1 small onion
  • 2 cloves garlic
  • ½ tablespoon italian seasoning
  • ½ teaspoon chili flakes
  • 28 oz can diced tomatoes, undrained
  • 1 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1½ cups shredded cheddar cheese, divided
  • 1 cup chicken broth
  • 6 bell peppers (red, green, yellow or orange)
Instructions
  1. Bring 1½ cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
  2. Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
  3. Stir in ⅔ of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
  4. Cut the tops off of your peppers and place in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture (it's ok if they overflow a little bit).
  5. Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.
Notes
This recipe works wonderfully with brown rice or wild rice. You'll want to make sure your rice is slightly undercooked to make sure it doesn't get mushy.

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Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

Crispy Parmesan Potatoes!  These easy delicious potatoes make the perfect side or snack!
Crispy Parmesan Potatoes!  These easy delicious potatoes make the perfect side or snack!

Crispy Parmesan Potatoes!  These easy delicious potatoes make the perfect side or snack!

Crispy Parmesan Potatoes

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These delicious Crispy Parmesan Potatoes make the perfect snack or side!  My girls love dipping them in sour cream or ketchup!

You can use pretty much any seasonings and any type of potatoes!  I love fresh garlic but it’s not a great fit in this recipe as the high temperature causes it to burn.  Garlic Powder adds lots of great flavor without burning.

To make the potatoes nice and crispy, you’ll want to make sure they are cut nice and thin.  I use a  Mandoline slicer to make this task extra quick.

Crispy Parmesan Potatoes!  These easy delicious potatoes make the perfect side or snack!

Items you’ll need for this recipe

* parchment paper * Mandoline slicer/sharp knife * baking pans *

Crispy Garlic Parmesan Potatoes

Rating 

Ingredients
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  • 4 medium potatoes, scrubbed (not peeled)
  • 4 tablespoons olive oil
  • ¼ teaspoon garlic powder, onion powder & pepper
  • ½ teaspoon parsley
  • salt to taste
  • 4 tablespoons fresh parmesan cheese, divided
Instructions
  1. Preheat oven to 450 degrees and line a pan with parchment paper.
  2. Slice potatoes ¼" thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
  3. Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
  4. Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.

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Linguine Carbonara

Linguine Carbonara

Linguine Carbonara!  This is the perfect weeknight meal...  takes only 15 minutes start to finish!

Linguine Carbonara!  This delicious meal is perfect for a busy weeknight... it takes only 15 minutes start to finish!

Linguine Carbonara 

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If you’ve never had carbonara before, it’s such a deliciously rich and creamy pasta…  and SO easy to make!  Typically carbonara contains an Italian style bacon such as pancetta however, my kids love it with diced ham so that’s how I usually make it…  the perfect way to use leftover ham!

The best part about this delicious creamy dish is that it’s on the table in less than 15 minutes start to finish!  The sauce doesn’t require cooking and if you use fresh linguine it usually takes about 3-4 minutes to cook making this the perfect weeknight meal!

Linguine Carbonara!  This delicious meal is perfect for a busy weeknight... it takes only 15 minutes start to finish! 

Linguine Carbonara

Rating 

Ingredients
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  • 1 lb. fresh linguine
  • 1 tablespoon olive oil
  • ¼ cup onion, finely diced
  • 1 clove garlic
  • 2 cups diced ham
  • ½ cup dry white wine
  • 1 cup frozen peas
  • 1 cup parmesan cheese
  • 3 egg yolks
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • pepper to taste
Instructions
  1. Heat olive oil and cook ham, garlic and onions over medium heat until onion is translucent. Add wine and let reduce until almost evaporated.
  2. Stir together egg yolks, eggs and parmesan cheese. Set aside.
  3. Cook pasta & peas together in a large pot of salted water just until pasta is al dente. Drain pasta ensuring that you reserve 1½ cups of the cooking liquid.
  4. Immediately toss pasta with the egg mixture and ham (you must do this right away to ensure the hot pasta cooks the egg). Add reserved cooking liquid a little at a time to get desired consistency (I usually use about ¾ cup). Stir in parsley and serve.

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Screen Shot 2014-12-03 at 6.01.40 PM

Loaded Mashed Potato Egg Rolls

Loaded Mashed Potato Egg Rolls. Crispy egg rolls stuffed with creamy loaded mashed potatoes and gooey cheese!  This may be my favorite egg roll recipe yet!

Loaded Mashed Potato Egg Rolls 

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These are one of the most delicious things ever…  I probably could’ve eaten all of them myself!

You can use leftover mashed potatoes (is that even a thing??  leftover potatoes?), packaged potatoes or even just boil up a batch of potatoes and mash them!  I use cheddar because I love the flavor, any cheese will work of course, you could even use 1/2 a cheese string if it’s all you have on hand!

Be sure to try to seal the cheese in the potatoes and make sure the wrapper is completely sealed.  This will help avoid leaking and splattering.

How to roll up loaded mashed potato egg rolls!

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Loaded Mashed Potato Egg Rolls
Ingredients
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  • 2 cups prepared (or leftover) mashed potatoes
  • ¼ cup bacon bits or crumbled cooked bacon
  • 2 green onions, thinly sliced
  • 1 egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 sticks of cheese, approx. 3" long by ¼" square
  • 8-10 Egg Roll Wrappers
Instructions
  1. Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder and pepper in a large bowl. Mix until well combined.
  2. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese trying to ensure it is completely covered (this helps prevent leaks).
  3. Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package).
  4. Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
  5. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  6. Serve hot with sour cream for dipping.

 

Other Egg Roll Recipes you might like:

bacon cheeseburger eggrolls

Bacon Cheeseburger Egg Rolls

 

 Apple Pie Egg Rolls!!  If you like the OLD McDonald's apple pies (the fried ones!) you will LOVE these!!!

Apple Pie Egg Rolls!

Cherry Cheesecake Egg Rolls!  Delicious crispy egg rolls filled with cherries and no-bake cheesecake!  These are amazing served hot and crispy!

Cherry Cheesecake Egg Rolls!

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Chicken Cordon Bleu Soup.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup! This rich & creamy soup can be made on the stove top or in the slow cooker!

Chicken Cordon Bleu Soup 

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I love Cordon Bleu!  Chicken with ham and a creamy swiss filling.. usually breaded and topped with a sauce containing dijon!

This recipe captures all of those flavors in a rich and cheesy soup that warms you from the inside out.  The best part is that this dish can easily be made quickly on the stove top or it can simmer all day in the slow cooker while you’re at work!

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Chicken Cordon Bleu Soup

Rating 

Ingredients
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  • 7 cups potatoes, diced
  • 1 medium onion diced
  • 1 large carrot, chopped
  • 2 cups ham, diced
  • 2 cups chicken, cooked & diced
  • 2 teaspoons parsley
  • 1 teaspoon thyme leaves
  • 2 teaspoons dijon mustard
  • 5 cups Ready to Serve Chicken Broth (I use low sodium)
  • 1 cup 2% milk
  • ½ cup sour cream
  • 2 cups swiss cheese, shredded
  • Pepper to taste
Instructions
Stove Top
  1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a large pot.
  2. Bring to a boil and simmer 20 minutes or until potatoes are soft.
  3. Remove 2-3 cups of the potatoes/carrots and mash (try to avoid the ham/chicken if possible), then return the mashed mixture to the pot.
  4. Add milk and sour cream. Stir and cook an additional 5 minutes. Stir in shredded cheese until melted. Serve hot.
Slow cooker directions
  1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a crock pot.
  2. Cook on low 7 hours, or high 3 hours.
  3. Remove 2-3 cups of the potatoes/carrots (try to avoid ham/chicken) and mash, then return the mashed mixture to the crock pot.
  4. Add milk and sour cream. Stir and cook an additional 15 minutes. Stir in cheese and pepper to taste. Makes twelve 1-cup servings.
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One Pot Cheeseburger Macaroni! This delicious cheesy dish is just as quick as the boxed kind but tastes so much better!

One Pot Cheeseburger Macaroni (Stove Top). You’ll never buy the boxed kind again!

One Pot Cheeseburger Macaroni!  So easy and delicious, you'll never buy boxed again!

Cheeseburger Macaroni!  Ready in just 20 minutes… and you’ll never buy boxed again!  It’s so easy and so yummy!

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Ok, if there is one thing you need to know about me, it’s that I could literally eat macaroni and cheese 3 times/day…  7 days a week.  Oh, every single day.. forever.

And..  I LOVE the boxed kind and I love Hamburger Helper.  All the macaroni, homemade, baked, boiled, slow cooked, boxed, frozen.. every single one of them I love.

Well, this is in my top two.  Yes, I just said that!  It’s in my TOP 2 (along with my Ultra Creamy Slow Cooker Mac & Cheese)!!  That means wow, it’s super awesome!  To me, it’s a super close match to the boxed Hamburger Helper but you know each and every ingredient in this recipe!

The best part, it’s 20 minutes start to finish!  You can’t go wrong with that!  

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Cheeseburger Macaroni (Stove Top). You’ll never buy the boxed kind again!

Rating 

Ingredients
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  • 1 lb lean ground beef
  • 1 onion, diced
  • 1 cup chicken broth (or water)
  • 2 cups milk
  • 1½ cups uncooked macaroni noodles
  • 1 tablespoon cornstarch
  • 1 teaspoon each garlic powder, sugar and paprika
  • ½ teaspoon pepper
  • 1½ cups sharp cheddar cheese
Instructions
  1. In a small bowl combine cornstarch, garlic powder, sugar, pepper and paprika. Set aside.
  2. Brown ground beef & onion in a pan until no pink remains. Drain any fat.
  3. Add milk, broth and macaroni to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until noodles are cooked.
  4. Remove from heat and stir in cheese until melted. Serve hot.

1 lb lean ground beef
1 onion, diced
1 cup chicken broth (or water)
2 cups milk
1 1/2 cups uncooked macaroni noodles
1 tablespoon cornstarch
1 teaspoon each garlic powder, sugar and paprika
1/2 teaspoon pepper
1 1/2 cups sharp cheddar cheese

In a small bowl combine cornstarch, garlic powder, sugar, pepper and paprika. Set aside.
Brown ground beef & onion in a pan until no pink remains. Drain any fat.
Add milk, broth and macaroni to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until noodles are cooked.
Remove from heat and stir in cheese until melted. Serve hot.

AND…  this is the old photo of this recipe you may have seen floating around!  Photography is a constant learning curve but I’m loving it!  What a difference a year makes! :)

cheeseburger macaroni

Very slightly adapted from food.com

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Screen Shot 2014-10-26 at 4.31.11 PM

Cheesy Ham and Potato Casserole

Delicious layers of potatoes, ham & peas smothered in a creamy homemade cheese sauce!! ♥

Cheesy Ham & Potato Casserole!  Delicious layers of ham, potatoes and peas with a homemade cheese sauce!! (No 'cream of' soup in this recipe!).

Cheesy Ham and Potato Casserole

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This Ham and Potato Casserole is a delicious and very simple dinner!  Ham and potatoes smothered in a homemade cheesy sauce! It makes a big meal and it’s not expensive to make!

The best part is that it’s very versatile…  replace cheddar with swiss, replace ham with chicken…  in this recipe, they will all work beautifully!

Another thing I love about this recipe is that is doesn’t start with “cream of” soup.  I’m not a huge fan of salt so I always use low sodium chicken broth but any type will work just fine!  Be sure to cut your potatoes fairly small (1/2″ x 1/2″) so they cook quickly.  I also like to put my 9×13 on a cookie sheet just in case it drips over.  The sauce will thicken upon standing.

If you love Ham & Potato, check out my Easy Ham and Potato Crock Pot soup recipe!

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Screen Shot 2014-10-26 at 7.06.52 PM9x13 Baking Dish Screen Shot 2014-10-26 at 7.05.40 PM

Cheesy Ham and Potato Casserole
Ingredients
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Sauce
  • 3 tablespoons butter
  • 3½ tablespoons flour
  • 1 small onion
  • ¾ cup milk
  • 1 cup low sodium chicken broth
  • salt to taste
  • ½ teaspoon pepper
  • 1 cup sharp cheddar, shredded
Other
  • 3 lbs potatoes, peeled and diced
  • 2 cups ham, diced
  • 2 cups frozen peas, defrosted
  • 1 cup sharp cheddar cheese (or to taste)
Instructions
  1. Preheat oven to 400 degrees.
  2. Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
  3. Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
  4. Place ½ of the potatoes in a 9x13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
  5. Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.

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