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Broccoli Casserole I

Broccoli Casserole I

"I get a lot of requests for this dish."
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1 h servings 258 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 983 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Cook rice as directed on box.
  2. Saute onions in margarine until done.
  3. Cook broccoli as directed on package and drain.
  4. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
  5. Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

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Read all reviews 116
  1. 139 Ratings

Most helpful positive review

This is a fantastic recipe. Everyone loved it! I made the following modifications: 1) I used 1 can of cream of chicken & 1 can of cream of mushroom 2) I cooked the rice in chicken broth instea...

Most helpful critical review

I'm sorry to say this recipe was not a hit at our dinner table. I found it to be too mushy (rice & broccoli) ... and didn't care for the cheez whiz flavor.... unlike other recipes we've tried ...

Most helpful
Most positive
Least positive

This is a fantastic recipe. Everyone loved it! I made the following modifications: 1) I used 1 can of cream of chicken & 1 can of cream of mushroom 2) I cooked the rice in chicken broth instea...

I've been making this casserole for about 30 years now, but instead of precooking the rice, I put the minute rice and an equal amount of water into the mix before baking at 350 for an hour. I a...

Thanks, Helen. I used to have this recipe, but lost it. I have been looking for it and your's is the closest I have seen! This recipe is great - I use a small block of velveeta cheese instead of...

GREAT!!! I made the following changes: Used a cup and a half of leftover cooked rice insted of Minute rice, seasoned the broccoli with season salt and butter while cooking, used shredded cheese ...

This is another EASY and GREAT tasting dish I picked off of the website to make on Thanksgiving Day. It was the creamiest and perfect! Not too stiff, not too dry or soupy! So easy to make! I use...

It was easy to make the rice didn't have no flavor, so next time instead of water I'll use chicken broth to cook the rice, but everything else tasted good. I'll make it again. Josephine

OOps... I submitted my first review from 5 years ago! Just made this again and had some thoughts. First of all, it is so irritating to read a bad review when the reviewer changed the recipe. Yo...

A good, basic broccoli cheese casserole. Added a big heap of fresh garlic. Only had fresh broccoli so I steamed that first. Thanks!

I made this for my boyfriend and I one evening. It was FABULOUS. Easy and delicious. I used fried onion rings as a topping (I believe they are made by French's...). Quite tasty.

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