Recipe by NIKKIJACK73
"This recipe was the 'birthday dinner' recipe that my husband requested from his mom when he was young. After she passed away, he thought the recipe was lost forever... Until I found it tucked away in one of her old cookbooks and made it for a surprise birthday present last year!"
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uncooked long-grain rice
1 (10 ounce) package
chopped frozen broccoli, thawed
1 (10.5 ounce) can
condensed cream of chicken soup
1 (16 ounce) jar
processed cheese sauce
I love this recipe!! I have made probably 15-20 times, I usually use fresh broccoli that I steam for about 5-10 min. (just a personal preference), and increase the rice to 1c. (which I cook in Chicken Stock instead of water, again personal preference) I prefer Cheze wiz over velvetta for this recipe, but have also used tostidos cheese sauce in a pinch, (it gives it a little zippier flavor) We love this as a side dish with chicken or pork chops, definately a keeper and in regular rotation in our house!
I agree with a couple of the other reviews: this needs less onion and could use more rice to make it firmer and less soupy. I will try it again that way. The taste is good, the bacon is a nice touch.
DELICIOUS!!! Made exactly according to recipe EXCEPT I followed the suggestions of other reviewers and doubled the rice to one full cup in 2 cups of water....it was absolutely perfect!!!! Not too dry..not too wet...just PERFECT!! Thank you for the new addition to my side dish collection! :)
Coming from a large family, we divide up the cooking when we all get together. I was assigned a vegetable to bring to Thanksgiving dinner, and decided to try this one. Everyone loved it!!! Even my wife, who normally doesn't like broccoli, cheese, onions or rice! She wants me to make some more. Mods: used 1 cup rice, used 3/4 of a medium onion, cooked rice in chicken broth, used 1/2 can cream of chicken & 1/2 can cream of mushroom, used a whole bag (16 oz, I think) of frozen cut broccoli. Great recipe!! Thanks to the poster and to the reviewers.
I fixed this for Christmas dinner because I had a broccolli rice casserole lover coming. It must of been pretty good because she kept asking me what where the different tastes she was getting. I heard her tell someone on the phone that I made some kick butt broccolli rice casserole. I really liked the bacon and we love onion but I did cut it back by half after reading the review's and I did add a little more rice
but will not next time.I like more of a creamier taste than dry.
Thanks so much for a really nice switch up taste on this casserole.
This recipe is a great base and very forgiving. I used a whole pkg of 10-minute brown rice; most but not all pkg of frozen chopped broccoli, and added 2 tbsp Creole Seasoning from this site, 1 tbsp minced garlic, and 1 tsp seasoned salt. This spiffed up what some called a bland dish. Instead of processed cheese, I used a 10 oz can of Cheddar Cheese soup and 1/2 cup milk. I sprinkled 3 handfuls of white cheddar cheese crackers on top and baked. Kids, ages 10 and 8, gobbled it up, and hubby had seconds. We finished the 9x13 pan in two nights! Thanks for the post; this is going in my Keeper file.
Perfect...Just consider adding the 1 sleeve of ritz crackers crushed with 1/2 cup melted butter placed on top just before going into oven!! That's how it's done at Cheddar's Resturant
I made this to bring to Thanksgiving dinner and everyone who ate it actually requested I make it for Christmas dinner too. Both times it was gone and everyone, even the kids, loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cheese Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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