I don't think that broccoli-rice-cheese casseroles are supposed to "pop" with flavor as some people expect...this recipe delivers right on the money and is good old-fashioned comfort food. After the first time I made it (exactly as written), it has been much requested by the men in my family, so much so that I have had to modify it, based on whatever I had on hand, to meet the demand! I have made it with either frozen broccoli or lightly steamed broccoli; with Velveeta or shredded cheddar cheese; regular rice and "instant"/boil in bag rice; and this last time I discovered I was out of cream of mushroom soup so I made an emergency white sauce substitution... and it has come out great each time! I normally use the reduced sodium soup and the salt taste is perfect, no extra needed. Have served it with everything from Thanksgiving dinner to baked fish.

Reviewed On: Dec. 23, 2010

Thanks to the other reviews, I used an 8 inch square pan. It baked for the same time specified in the recipe, 30 minutes, and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice, so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too.

Reviewed On: Dec. 29, 2008

I love buckwheat pancakes but they are deemed too dense and healthy-tasting by the kids and husband. By using whole wheat flour, the taste and texture of these pancakes was pleasantly similar to buckwheat but fluffy enough to please the rest of the family! How great is that! I will definitely make again.

Reviewed On: Nov. 30, 2008