Reviewed: Dec. 23, 2005

I have been using this exact recipe for about 3 years. I make it for every Christmas party, Superbowl Party, etc. & it's always a hit. I never have leftovers & I get endless compliments on how good it is.

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KelBel

Living In: Rochester, New Hampshire, USA

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Reviewed: Dec. 19, 2005

Made this for the family on Thanksgiving and they all loved it. Didn't change a thing.

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PATMC102

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2005

This is wonderful. My family always asks for more.

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BETTYDUQUE

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Reviewed: Dec. 10, 2005

This was delicious, although I did make a few changes based on what others said....I used 1 box of Uncle Ben's long grain and wild rice. I boiled it in 1 can of chicken broth. Instead of the processed cheese, I used 8oz. of Velveeta light and 8oz. of shredded Monterey and Colby cheese. Instead of mushroom soup, I used 1 can cream of chicken and 1 can cream of celery. My husband (as well as myself) loved it! Thanks for the suggestions everyone!

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DEBBRED

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Reviewed: Nov. 30, 2005

This is a very good recipe, very cheesy. I used wild rice and sprinkled crushed ritz crackers on top. It was better the next day heated up. If I make it again, I will probably go with the suggestion to use half velvetta and half of a shredded cheese.

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Gracie

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Reviewed: Nov. 29, 2005

I brought this to a large family Thanksgiving dinner last week and they all loved it. They even asked me to bring it again next year. I have printed this one out and it's a keeper for sure. Very easy and very delicious

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Michelle Kolozy

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Reviewed: Nov. 27, 2005

Excellent. My dad made me leave the leftovers at his house!

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PADINKA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 25, 2005

We made this receipe for Thanksgiving using fresh broccoli steamed until it started turning bright green and white long grain rice with a sweet vidalia onion. Plus used 16oz of the shredded mild cheddar cheese and sprinkled alittle paprika on top for color. Everyone LOVED IT! I love it so much it is going to become one of our popular receipes. Thanks for the ideas everyone has submitted and the receipe!

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PaigeC10

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Reviewed: Nov. 23, 2005

I just finished making this for the big day tomorrow. My first impression is that it's a little too oniony. I hope that's just me. Also, I'm not sure but I prepared two cups of rice which after cooked equals four that goes into the dish. Is that correct? I'm going to top it off with cheese when I reheat tomorrow. It does look very lovely!

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Chakka1

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Reviewed: Nov. 23, 2005

Wonderful! I used long grain rice, adding 1 tsp. salt to the boiling water. I used Velveeta cheese, cut into small pieces. After the rice cooked, I added the cheese to the top of it, and let it sit for 10 minutes so that the cheese would melt. Then I stirred it together. I added a little less than 1/2 tsp. salt to the broccoli after cooking and draining it. Next, I stirred the rice-cheese mixture with the broccoli, and added 1/8 tsp. pepper. I completely omitted the onions and butter from the recipe - just didn't think it needed it (would do that again!). I also used 1 can of cream of mushroom soup and 1 can of cream of celery soup, as others suggested. Great! Thanks so much for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 5, 2005

Great combination of flavors. Made a LARGE 9x13 casserole. If you are only serving a few people you may want to half the recipe. Make sure to steam the broccoli and not over cook it before you put it in the casserole. I used velveeta, thinned with a little milk (in place of the cheese sauce it called for) and it turned out great.

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POOHBECK

Cooking Level: Expert

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Reviewed: Oct. 24, 2005

The flavor was above and beyond what I had expected. Was pretty runny, definately would add more rice and more broccoli next time. Even better as leftovers. Was a hit!

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scorpigal

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Oct. 3, 2005

Perfect! Exactly how everyone expect a broccoli salad to taste.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 7, 2005

MMMM This was so tasty!! I used real cheddar cheese instead of the processed kind and it came out great. I also used fresh broccoli, i steamed it in my veggie steamer for about 4 minutes until it started turning bright green. And instead of instant rice I steamed some white long grain rice. Next time I will add some more onions. My husband despises casseroles, and he loved it too!! YUMMY!!

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JIJIBUG

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Fresno, California, USA

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Reviewed: Jun. 7, 2005

I cut soup in half, baked in too large of a dish for 10 minutes too long and it still was gross and runny. Maybe I did something (else) wrong.

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2005

I used cheddar cheese instead of processed, and long grain rice rather than instant. The gang raved about this dish. Will definitely make it again.

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RAINYDAYWOMAN

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Reviewed: May 10, 2005

Super easy to prepare, everybody loved this dish!

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Angelica

Cooking Level: Expert

Living In: Winder, Georgia, USA

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Reviewed: Mar. 21, 2005

Good...and easy too.

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SHONUFF1968

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Reviewed: Feb. 10, 2005

Very tasty. I have been trying to recreate the broccoli cheese rice casserole served by a local restaurant for my boyfriend - it's his favorite - and this is the closest thing yet! Very cheesy and rich. With a few tweaks this will probably become a standard around the house.

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