Recipe by JENCOOK
"This is my grandmother's casserole, and her standard addition to our family dinners. Leftovers aren't leftover long."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
1 (10 ounce) package
chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) jar
processed cheese spread with jalapeno
Instead of the Processed cheese spread I used 1.5 C of shredded cheddar cheese. After tasting it I added salt, pepper, garlic salt and onion powder. If you don't use the processed cheese spread it is not salty enough.
It was okay but a little bland. There was no taste that popped out at you. It will do for someone who does not have too much time on their hands. I will probably make it again but with many alterations. Add more pepper, garlic salt, and vegetables. Overall, it was not bad but not great.
This dish was fantastic! I used fresh broccoli florets instead of frozen and baked it an extra 10-15 minutes... until the broccoli was tender.
I used 8 oz of velveeta cheese instead of the cheese in the jar.
This is the same recipe I've used for a couple of years and it is great. It is also good with cauliflower and sliced carrots in addition to the broccoli. I bake boneless, skinless chicken breast over this and sprinkle a little cheddar cheese over the whole thing. It's always gobbled up in a hurry and is a great way to get kids to eat their vegetables.
This recipe was really good and easy to make. I didn't have processed cheese on hand, so i used 8oz of shredded cheese and it turned out good. I also recommend combining all ingredients in a big bowl and then scoop it into the casserole dish.
This is a good recipe, but feel free to use olive oil instead of butter when sauteing the veggies (tasted just as good to me, and a whole lot healthier!). Also, if you want to make this more of a meal in itself, try adding some garlic for a bolder flavor and scooping it into warm pitas with some herbed bread stuffing. Delicious!
It wasn't the best I've ever had. I made some before for my husband's Army unit and the soldiers loved it- but I can't find that recipe. This wasn't it. There are better Broc. Rice and Cheese recipes out there.
I included this dish for a meal that I gave to a friend that had just given birth. She loved it so much that I had to make it for us. I served it with company here and it was a instant hit again! Family favorite here. Even my 3-yr old loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Casserole II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 120
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
A creamy, cheesy rice and veggie dish topped with crushed buttery crackers.
See how to make a classic, creamy and cheesy broccoli casserole.
See how to make a creamy, cheesy classic.