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READY IN 40 mins

Broccoli and Cheese Casserole

Read Reviews (31)

"I have loved this recipe since I was a little girl. It is a blend of broccoli, cheese, and rice. Give it a try, you'll love it!" — GINGER18

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Original recipe makes 5 servings Change Servings

3 cups water
1 (10 ounce) package yellow rice

1 (16 ounce) package frozen chopped broccoli
1 (16 ounce) jar process cheese sauce

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Directions

In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.

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PREP 30 mins
COOK 10 mins
READY IN 40 mins

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This was extremely good. My husband loved it! Like a previous reviewer, I added a can of cream of mushroom soup.. I think it really helped out the texture and flavor. I also sauteed some cut up chicken tenders and added them to the mixture to make this more of a main dish. I boiled some leftover fresh broccoli instead of the frozen kind, and I used regular white rice with a packet of chicken seasoning. I put a lot more shredded cheese on top, so it took a lot longer than 10 minutes for it to melt and brown, but the result was excellent. Next time I might add onions and mushrooms! Great recipe.

—ANNALOU18

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Most Helpful Critical Review

Feb 22, 2005

If you like fake cheese - and easy - this recipe is for you. It wasn't for me.

—NKTAUBE

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42 Ratings

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Dec 13, 2003

YUM! What a hit! i took a chance and made this recipie for Thanksgiving this year. Broccoli and Cheese Casserole for 25 people! Thats a lot a broccolli, cheese, and rice! Mu husband previously wouldn't touch broccoli - but now this is all he ever wants me to make as a side to our dinners! it is GREAT!

—BURNTSTUDIOS

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Jul 16, 2003

My daughter has been begging me make this. She loved it, Thanks for the recipe! (To all reading-same names-two different members)

—GINGER FRYMAN

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Dec 13, 2003

I tried this recipe because I love broccoli and cheese together and thought it sounded good. It was really good, but was missing just a little of something. My mother tasted it...apparetly she used to make something similar) and said that it needed Creme of Mushroom soup. The next time I tried it I put the cream of mushroom soup in as well..it was AWSOME! Thanks so much for bringing this recipe to my attention - I will definitly make it again!

—IROL

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Jan 22, 2007

I used fresh broccoli and brown rice. I also added some shredded cheddar cheese into the mix, and a can of cream of mushroom soup, as other reviewers mentioned. Pretty easy and tasty.

—NIKKEL

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Sep 08, 2009

Great! I used white rice instead of yellow, adding 1/2 tsp. salt to the boiling water. I let the broccoli thaw on the counter, then drained it. I used Velveeta brand cheese, cut into small pieces. After the rice cooked, I added the cheese to the top of it, covered, and let it sit for 10 minutes so that the cheese would melt. I then added the broccoli, 1/2 tsp. salt, and 1/4 tsp. pepper, stirred it all together, and poured into a 3-qt. glass dish. Thanks so much for the recipe!

—KRANEY

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Jan 25, 2004

Rather easy but better with real cheese.

—MIKENDESI

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Nutrition

Calories
456 kcal
23%

Carbohydrates
55.1 g
18%

Cholesterol
67 mg
22%

Fat
19.3 g
30%

Fiber
3.9 g
16%

Protein
17.1 g
34%

Sodium
2372 mg
95%

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

Nutritional Information

Broccoli and Cheese Casserole

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 456
Calories from Fat: 174

% Daily Value *
Total Fat 19.3g 30 %
Saturated Fat 11.8g 59 %
Cholesterol 67mg 22 %
Sodium 2372mg 95 %
Potassium 455mg 13 %
Total Carbohydrates 55.1g 18 %
Dietary Fiber 3.9g 16 %
Protein 17.1g 34 %
Sugars 7.9g
Vitamin A 49 %
Vitamin C 89 %
Calcium 49 %
Iron 25 %
** Thiamin 5 %
** Niacin 20 %
** Vitamin B6 12 %
** Magnesium 18 %
** Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.