Broccoli Casserole II Recipe -
Broccoli Casserole II Recipe
  • READY IN 45 mins

Broccoli Casserole II

Recipe by  

"This is my grandmother's casserole, and her standard addition to our family dinners. Leftovers aren't leftover long."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
  4. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
  5. Bake in preheated oven for 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2005

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.

Most Helpful Critical Review
Jun 02, 2007

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.

Mar 07, 2004

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.

Jan 11, 2004

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.

Nov 27, 2004

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.

Feb 19, 2004

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!

Jul 21, 2006

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.

Dec 13, 2003

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!


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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