Broccoli Casserole II

Broccoli Casserole II

JENCOOK

"This is my grandmother's casserole, and her standard addition to our family dinners. Leftovers aren't leftover long."
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Ingredients

45 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 532 mg
  • 21%

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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
  4. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
  5. Bake in preheated oven for 35 minutes.

Reviews

Read all reviews 70
  1. 87 Ratings

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Most helpful positive review

Instead of the Processed cheese spread I used 1.5 C of shredded cheddar cheese. After tasting it I added salt, pepper, garlic salt and onion powder. If you don't use the processed cheese sprea...

Most helpful critical review

It was okay but a little bland. There was no taste that popped out at you. It will do for someone who does not have too much time on their hands. I will probably make it again but with many a...

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Instead of the Processed cheese spread I used 1.5 C of shredded cheddar cheese. After tasting it I added salt, pepper, garlic salt and onion powder. If you don't use the processed cheese sprea...

This dish was fantastic! I used fresh broccoli florets instead of frozen and baked it an extra 10-15 minutes... until the broccoli was tender. I used 8 oz of velveeta cheese instead of the c...

This is the same recipe I've used for a couple of years and it is great. It is also good with cauliflower and sliced carrots in addition to the broccoli. I bake boneless, skinless chicken breast...

This recipe was really good and easy to make. I didn't have processed cheese on hand, so i used 8oz of shredded cheese and it turned out good. I also recommend combining all ingredients in a b...

This is a good recipe, but feel free to use olive oil instead of butter when sauteing the veggies (tasted just as good to me, and a whole lot healthier!). Also, if you want to make this more of ...

It was okay but a little bland. There was no taste that popped out at you. It will do for someone who does not have too much time on their hands. I will probably make it again but with many a...

It wasn't the best I've ever had. I made some before for my husband's Army unit and the soldiers loved it- but I can't find that recipe. This wasn't it. There are better Broc. Rice and Cheese re...

I included this dish for a meal that I gave to a friend that had just given birth. She loved it so much that I had to make it for us. I served it with company here and it was a instant hit aga...

This was delicious! I made this for myself and a couple of friends as a treat, and they came over the next day to help me finish it off! Superb!

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