Reviewed: Jan. 21, 2006

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.

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Reviewer:

LisaJ

Cooking Level: Expert

Reviewed: Dec. 10, 2005

This recipe has been used at least once a year but because my whole entire family including in laws i have been asked numerous times since i found it too make it more than once So if you can make more different recipes or send some more that your family likes im sure thar my family will love them yours truly Mrs Katherine Preece from sherwood park Alberta canada

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SUSUCAT

Reviewed: Nov. 21, 2005

I have had this recipe for years, try using jalepeno cheese whiz or half jalpeno and half regular if you don't like it too spicy. it makes it a little less bland for those who think it needs a punch. I also use about a cup of chopped celery sauted with the onions,gives it a nice texture.

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susan

Reviewed: Oct. 3, 2005

I brought this to a b-day party, everyone loved it! Followed the recipe exactly! Thanks

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Reviewer:

KSTEP

Reviewed: Aug. 2, 2005

My mom used to make this all the time when we were little, but of course she did not remember the recipe! My sister made this one and it was so good. A half recipe was perfect for five.

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Lisa

Living In: Houston, Texas, USA

Reviewed: May 3, 2005

This recipe was terrific! I changed it up a little but not much. I added some minced garlic when I sauted the onions and put in sharp cheddar cheese instead of the jar cheese also for a topping I added a layer of more shredded cheese and then mixed corn flakes with melted butter and put that atop of the cheese....It was sooooo tasty...I will definetly use this recipe again and again and again. Thanks Helen!

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Reviewer:

LIEURANCES

Reviewed: Mar. 27, 2005

Bland. Used shredded mild cheddar cheese and added some garlic and beaten egg to bind the ingredients. Won't be seeking this one out again. I will stick with my usual recipe. Thanks anyway.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Mar. 27, 2005

Listen, five stars all the way! I don't know why this recipe would even begin to receive less than that! My family requests this delicious dish every gathering, and I love to impress guests with its overwhelming creaminess. Thanks, Helen, for sharing this hidden treasure. I love it and will never need another Broccoli Casserole again!

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Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Manchester, Kentucky, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 4, 2004

This is the standard kid's recipe, which is exactly what I needed, but not something I would ever recommend. It's bland, it's easy, and the "cheese product" is the only flavor really distinguishable. You could use any processed, easily-melted cheese. It's a great way, according to my cousin, to sneak vegetables into her four-year-old! For adults, there are several nice variations here on this site that actually have flavor and texture. The one I've tried has an almond crust and a mixture of white cheeses. I might consider baking it in a mold next time, for presentation's sake.

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