Reviewed: Dec. 14, 2011

I have made this recipe for years. Rather than use a skillet, I cook my broccoli as directed on the box/package. I also use minute rice and cook it as directed. No butter used at all. Then I toss everything into the casserole dish and mix together. I used dried chopped onion sprinkled into the mix and then pop it into the oven. About 1/2 way through the baking I use a spoon to stir everything to get an even mix. I like to use a deeper dish rather than a shallow pan. This keeps the mixture creamier. I find it is dry when baked in a shallow dish. But that is just personal preference. If you use a deeper dish be sure to stir the mixture so it heats all the way through.

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Reviewer:

Jazzy Zarina

Reviewed: Nov. 30, 2011

I made this for Thanksgiving this year and it turned out well. Everyone complimented me about the dish. I omitted the butter & onion (just don't like), steamed the broccoli on the stove and used basmati rice cause I had that on hand. But kept everything else the same. I had to add some salt & pepper at the end cause it was kinda bland. But the salt brought the flavors out and everyone liked it & asked me to make it next year.

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Reviewer:

Christina

Reviewed: Nov. 29, 2011

This was easy and tasted good; however, it really didn't have anything special about it. I did like the ease of preparation though, and the ability to lighten it up calorie/fat wise.

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Reviewer:

Kristen Kelley

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Royal Palm Beach, Florida, USA

Reviewed: Nov. 28, 2011

LOVE

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Reviewer:

Miklom

Cooking Level: Expert

Home Town: Williamston, Michigan, USA

Reviewed: Nov. 23, 2011

My aunt always made this for Thanksgiving, but she added a crunchy topping. After you pour into a baking dish, melt a small amount of butter in the skillet and add a stack of crunched up crackers. Stir until crakcers are coated, then add to the top of the casserol before baking. Makes a yummy crust!

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Reviewer:

Lisa

Reviewed: Nov. 20, 2011

I've been making a variation of this recipe for over 30 years. Instead of Cheez Whiz, I use a can of cheddar cheese soup and 1 can of cream of mushroom soup. Then, I top the casserole with breadcrumbs before baking.

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Reviewer:

Reviewed: Nov. 19, 2011

I made this recipe and followed the directions to a T. The broccoli was overcooked and the rice wasn't cooked at all.

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Reviewer:

kellyjacobs

Reviewed: Nov. 12, 2011

The recipe is good with the following changes... No onion, that's just gross.. I also added some diced up jalapeños (pickled) and jalapeño juice to give it a kick of spice. Also, I used Cream of Mushroom instead... All that combined came out pretty good!

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Reviewer:

Beth

Cooking Level: Intermediate

Reviewed: Nov. 3, 2011

I used 1/3 cup heavy cream and 2 cups sharp shredded cheddar instead of the Cheese Whiz. It was excellent! My family loved it.

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Reviewer:

Tammy Torres

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: St. Charles, Minnesota, USA

Reviewed: Oct. 26, 2011

Nothing against this particular recipe itself, I think my oven just HATE broccoli rice casserole. The last 2 times I've made it 2 different ways and it still ended up bland and too runny. Last time I also had a can of cream of mushroom, this time I only had the cream of chicken, I even left out the milk and it still ended badly. Maybe I'll try again when I live somewhere else w/ a different oven. I had even more than doubled the bake time. It just burned the edges and bottom. Never thickened the ingredients.

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