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Broccoli Cheese Casserole

"This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping."
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servings 413 cals
Original recipe yields 8 servings (8 to 10 servings)


  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1429 mg
  • 57%

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.
  3. In a small pot, cook cheese and soup together until smooth.
  4. Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.


  • Cook's Note:
  • This is delicious using Cream of Chicken Soup instead of mushroom, too.

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Read all reviews 30
  1. 40 Ratings

Most helpful positive review

After a few modifications to this recipe it was excellent. I am giving it a four only because I changed some things. I left out the water chestnuts and the almonds. I used shredded cheddar chees...

Most helpful critical review

I'm rating this lowly because I found it to be a mushy mess without any flavor. There was crunch here and there with the water chestnuts and almonds but overall it felt very uninspired. It's def...

Most helpful
Most positive
Least positive

After a few modifications to this recipe it was excellent. I am giving it a four only because I changed some things. I left out the water chestnuts and the almonds. I used shredded cheddar chees...

I tried this last night for my boyfriend and I and we loved it. I did use 1 cream of mushroom and 1 cream of chicken soup and it came out just fine. I think next time I might add more broccoli...

This has always been a big hit when I cook it. I try many different kinds of cheese and I always use fresh brocoli. I also have topped with ground walnuts, makes a great change to it as well. Mo...

Absolutely delicious! I made it pretty much as written, though I chose 1 can cream of brocolli and 1 can cream of asparagus just because I dislike mushrooms. The processed cheese sauce I chose w...

this was a great, i loved that i can used left over rice... i also did not have plain frozen broccoli on hand so i used a a 10 oz frozen broccoli and cheese microwave pack i had on hand and just...

This was awesome! I made this for Thanksgiving and everyone loved it. I followed the recipe exactly except that I omitted the water chestnuts and replaced the almonds with crushed cashews. Those...

Really good and VERY EASY. I left out the water chestnuts and almonds, however, as I do not care for the "crunch".

This was very good. I did not give this five stars because it needed a touch more seasoning. I served it for Thanksgiving as an meatless entree. I would definitely make againg,but with some more...

I made it for a party at a friend's house and people came back the next day for leftovers. Next time I make it I plan to only use 1 1/2 cans of soup though, it makes it a little salty ot...