"I get a lot of requests for this dish. Originally submitted to ThanksgivingRecipe.com." — Helen
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2 (10 ounce) packages
frozen chopped broccoli
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (16 ounce) jar
process cheese sauce
salt to taste
ground black pepper to taste
This was so yummy! I did take advice from others and made some changes. Used fresh steamed broccoli cut into small pieces, regular rice steamed in vegetable broth, half of the butter, half of the onion and shredded cheddar instead of processed cheese. For the soup I used cream of mushroom with garlic. That really made it tasty!!
This was extremely bland. I was very disappointed. The reviews were all so wonderful. This definitely needs more onions and seasoning. It was definitely NOT worth the calories from all the cheese and the condensed soup.
I make this recipe every year for Thanksgiving & Christmas. It has become a new family favorite.
I've made the following changes to the original recipe:
16 Ounces of Velveeta Cheese instead of processed cheese in a jar.
2 Cups Chicken Broth instead of water when preparing the rice.
I've used condensed Cream of Chicken soup instead of Cream of Mushroom with the same results.
Fresh Broccoli Florets, hand-chopped and steamed make a big difference.
I also think this taste better when prepared at least one day in advance and reheated when ready to serve.
MMMM This was so tasty!! I used real cheddar cheese instead of the processed kind and it came out great. I also used fresh broccoli, i steamed it in my veggie steamer for about 4 minutes until it started turning bright green. And instead of instant rice I steamed some white long grain rice. Next time I will add some more onions. My husband despises casseroles, and he loved it too!! YUMMY!!
This was delicious, although I did make a few changes based on what others said....I used 1 box of Uncle Ben's long grain and wild rice. I boiled it in 1 can of chicken broth. Instead of the processed cheese, I used 8oz. of Velveeta light and 8oz. of shredded Monterey and Colby cheese. Instead of mushroom soup, I used 1 can cream of chicken and 1 can cream of celery. My husband (as well as myself) loved it! Thanks for the suggestions everyone!
I made this for a Christmas party tonight. Everyone wanted the recipe! This had a fantastic taste. I alternated the recipe a little.
For the rice, I used Uncle Ben's wild rice, I put fry seasoning in the onions, I used unsalted butter, 1/2 cup Velvetta shredded cheese and melted it, 1 1/2 cup Monterey Jack and Colby cheese shredded, and crumbled Ritz crackers on top. I baked 300 for 25 minutes. It was out of this world!!!!! Thanks for sharing this fabulous recipe.
OMG! This recipe is just awesome! I love it enough to eat it by itself as a meal, just add shredded chicken to it. Made it for a thanksgiving dish the 1st time and have made it several more times since then. I usually have to cut all ingredients in half since it makes so much. Thanks for sharing!
This is a wonderful accompaniment to a ham or lots of other dinners. I used about 3/4 of a 15oz. jar of Cheez Whiz, one can of 98% fat free Cream of Celery and one of Mushroom soup and used two 10oz. bags of frozen California Blend (carrots, broc. and cauliflower)cooked acc. to pkg. directions. It was wonderful! I added NO exta salt as it has enough with the soups and cheez.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 133
A creamy, cheesy rice and veggie dish topped with crushed buttery crackers.
See how to make a creamy, cheesy classic.
This easy casserole may become a staple at your holiday table.