My husband loves broccoli rice casserole, so I thought I’d do a little cupcake version of it… cute little cupcakes will encourage little picky children to want to eat them  I like that the recipe uses minute rice and chopped frozen broccoli, because it makes it come together in practically no time.  Mix your cooked rice, thawed broccoli, 2 eggs, some ranch dressing and cheddar cheese, then put into a greased muffin pan.  Top with some cheddar cheese and bake them     Recipe adapted from Fountain Avenue Kitchen Broccoli Cheddar Rice Casserole Cups   Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Broccoli rice casserole is a favorite for many people, here's a fun way to change up such a classic dish! Author: The Chunky Chef Recipe type: Side Dish Cuisine: American Serves: 8-12 servings Ingredients 1 cup Minute rice 1 cup chicken stock 1 box chopped frozen broccoli thawed and excess water squeezed out ¾ cup cheddar cheese divided ¼ cup ranch dressing bottled or homemade 2 eggs beaten ½ tsp salt pepper to taste Instructions Preheat oven to 350 degrees. Cook rice, according to the package, but instead of water, use the chicken stock. Place cooked rice in a bowl to cool. Add broccoli, ranch dressing, eggs, salt, pepper and ½ cup of the cheddar cheese. Stir well. Grease a muffin tin, add rice mixture to each muffin cup. If you make them flat like I did, you should get 12. If you mound them up, you should get 8. Sprinkle the remaining cheese on top. Bake for 25 minutes until golden brown and edges are crispy. Notes I think these would be delicious with some sauteed small-diced onion added to the rice mixture, but I have yet to try it Wordpress Recipe Plugin by EasyRecipe 3.2.2885