Reviewed: Sep. 12, 2003

I have already made this at least 6 times! I have started adding chicken pieces to it and making it the main course, instead of a side dish. I do not add the crackers because they get too soggy, especially the next day. Also, this recipe freezes really well! Thanks!

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LORI_MARLENE

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Reviewed: Sep. 6, 2003

I am eating a bowl of this as I write, and it is AWESOME! I have been looking for something interesting to do with leftover steamed veggies, and this works beautifully. I threw in cauliflower, broccoli, green beans, and even a few spears of asparagus. I reduced the fat by using only a tbsp of butter, 98% fat free cream of mushroom soup, and fat free milk. I used about 1 1/2 loose cups of grated sharp cheddar instead of Velveeta, and whole wheat bread crumbs instead of crackers. I also used 50% more rice. Next time, I think I'll try it with brown rice, for some added nutrition. Excuse me while I go and get another bowl..... :)

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DYANNC

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Reviewed: Aug. 21, 2003

For a healthier version, I used half as much butter, and substituted olive oil for the other half. Also, I used low sodium cream of chicken soup. The result was delicious! I will definitely make it again and again! Thanks.

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MEIYE

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Reviewed: Aug. 11, 2003

This was O.K. Seemed to be too much cheese and too little rice & veggies.

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TRACY REYNOLDS

Home Town: Columbus, Ohio, USA

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Reviewed: Aug. 6, 2003

Better without the crackers and with more vegs.

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Emmylou95

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Reviewed: Jul. 24, 2003

I have been making this for years but with a slight variation on the ingredients and the cooking directions. I use 1 cup of Minute Rice, a large can of evaporated milk, 1/2 cup of chopped onion and 1/2 of a small stick of Cracker Barrel Sharp Cheese. The rest of the ingredients are the same. Although I prefer cooking fresh vegetables, frozen here works very well and is much faster. I simply grate the cheese, mix the frozen vegetables and the uncooked rice together, setting aside. I melt the margarine or butter, then mix with the soup and the evaporated milk. After mixing all together I bake for 45 min to an hour at 350 I try not to over bake it and get it too dried out. This is one the recipes my family always wants at family gatherings, etc. So easy this way and everyone loves it. Also, I don't bother with crackers because it is excellent the way it is, even rewarmed. And I don't want soggy crackers on my left overovers.

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Mary Sunshine

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Reviewed: Jul. 1, 2003

My family loved this! I plan to make it again.

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Nicole

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Reviewed: May 18, 2003

This recipe is great as is....I wouldn't change a thing! Great as a leftover too! I have made it many times and I am always asked for the recipe. Just recently I made it with 2 packages of broccoli and it was tasty that way too! Great casserole :)!

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SEIFERTKE

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Reviewed: Apr. 20, 2003

I watched everyone get up for seconds on this dish. I noticed the second helping was bigger than the first. Thank you so much for making my Easter contribution to the family dinner such a treat.

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BBCRISY

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Reviewed: Mar. 9, 2003

I took the advice of others and increased the rice to 1 cup, added more veggies (14oz. instead of 10oz.) and cut back a little on the cheese and my only suggestion is... don't cut back on the cheese. Mine was not soupy at all, if anything it was a little on the dry side. If you increase the rice and veggies, don't decrease the milk or cheese, it will need it. Otherwise it was good. Enjoy

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JULIEWNEK

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Feb. 28, 2003

Wonderful. My only complaint is that in reheating, the crackers get soggy....but what do you do? We really liked this dish.

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DELRAELYNN

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Reviewed: Feb. 17, 2003

Thank you for this wonderful recipe, I doubled the rice, and didn't use any crackers, and used fresh broccoli and cauliflower. It tasted wonderful!! My daughter thought that adding potatoes would also be good.

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MONICA213

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Reviewed: Feb. 7, 2003

Thankyou Bridget!!!!!!!!!!This is a fantastic recipe. We all know how hard it is to get kids to eat veggies, especially green ones. This recipe solved the problem. It is wonderful. The whole family loves it. I followed the others advice and used a little less butter and cheese. I grated cheddar cheese instead of cubing it. I cant say enough about this recipe. Thanks again.

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Karen

Home Town: Langley, British Columbia, Canada

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Reviewed: Dec. 29, 2002

This was a favorite with my family for years, but when my Aunt passed away she took the recipe with her. Thank you so much for helping me find it again! My family was greatly pleased and I handed the recipe out to everyone so it wouldnt get lost again. Thanks so much Bridget!

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CMDKQB

Cooking Level: Expert

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Reviewed: Dec. 27, 2002

This is a very good broccoli casserole. It makes a large amount, so I cut the recipe in half and there was plenty for the three of us.

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COLLEENS2

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Reviewed: Dec. 24, 2002

Came out way too soupy! Next time will increase rice amount next time and decrease milk amount. Used Cream of Chicken Soup with Herbs. otherwise it was tasty and fairly easy to put together, especially if you have leftover rice and don't have to cook that first.

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Kristen

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2002

My family really liked this dish, I didn't have crackers, but topped with chedder cheese the last 5 minutes of cooking, was a little soupy the night I cooked it, but the next evening it was perfect, it also seem to taste even better after sitting, will make the night before next time

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RWFINS

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Reviewed: Dec. 7, 2002

I think that this is the best broccoli casserole that I have ever eaten ... and I have had my share of broccoli casseroles! Thanks for a wonderful addition to our family's Thanksgiving fare.

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