"I get a lot of requests for this dish." — Helen
Watch video tips and tricks
2 (10 ounce) packages
frozen chopped broccoli
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (16 ounce) jar
process cheese sauce
salt to taste
ground black pepper to taste
This is a fantastic recipe. Everyone loved it! I made the following modifications: 1) I used 1 can of cream of chicken & 1 can of cream of mushroom 2) I cooked the rice in chicken broth instead of water 3)Instead of cheese sauce - I used velveeta (heated in microwave w/ milk) 4) I also topped casserole w/ crushed Ritz & combined w/ melted butter
I'm sorry to say this recipe was not a hit at our dinner table. I found it to be too mushy (rice & broccoli) ... and didn't care for the cheez whiz flavor.... unlike other recipes we've tried from allrecipes, this one was a disappointment.
I've been making this casserole for about 30 years now, but instead of precooking the rice, I put the minute rice and an equal amount of water into the mix before baking at 350 for an hour. I also use more onion, but adding minute rice and water eliminates a step, some time, and an extra saucepan.
Thanks, Helen. I used to have this recipe, but lost it. I have been looking for it and your's is the closest I have seen! This recipe is great - I use a small block of velveeta cheese instead of the processed spread. I melt the velveeta with a couple of tablespoons of milk in the microwave. Everyone loves it!
GREAT!!! I made the following changes: Used a cup and a half of leftover cooked rice insted of Minute rice, seasoned the broccoli with season salt and butter while cooking, used shredded cheese insted of "processed cheese sauce" and topped with bread crumbs and sharp chedder cheese. Made for Thanksgiving and it was a big hit with everyone!!! This one is a keeper
This is another EASY and GREAT tasting dish I picked off of the website to make on Thanksgiving Day. It was the creamiest and perfect! Not too stiff, not too dry or soupy! So easy to make! I used 1 can of cream of chicken and 1 can of cream of mushroom soup instead! But it was still the best tasting broccoli and rice casserole that I've tried yet! No need to look any further! This one is a winner!
It was easy to make the rice didn't have no flavor, so next time instead of water I'll use chicken broth to cook the rice, but everything else tasted good. I'll make it again.
OOps... I submitted my first review from 5 years ago! Just made this again and had some thoughts. First of all, it is so irritating to read a bad review when the reviewer changed the recipe. You have to judge it as submitted! Anyway, in the quest to always make things easier, I tried the single bowl approach for this recipe. I used minute rice, a can of chicken broth and two more cans of water. Also didn't cook the broccoli. Everything else as stated except for Velveta. If you try this, you will need to melt the "cheese" because the rest of the mixture is very cold and it will not blend right. I melted some and cubed some more and it had the cheesey nugget effect. Oh, also used minced onions. You will need to cook it for at least an hour. Watch for the cheese to brown around the edges of the pan. If you can make the day before and refrigerate, all the better in making the rice absorb the liquid. How ever you alter it, this is a wonderful easy recipe! Thanks to the submitter!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Casserole I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 133
A creamy, cheesy rice and veggie dish topped with crushed buttery crackers.
This easy casserole may become a staple at your holiday table.
See how to make a creamy, cheesy classic.