Recipe by Paula
"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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1 (16 ounce) package
frozen chopped broccoli
1 (16 ounce) jar
process cheese sauce
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 (8 ounce) cans
sliced water chestnuts, drained
cooked white rice
1 (2.25 ounce) package
blanched slivered almonds
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 cheese and cream of chicken soup. Great alternative if you hate mushrooms. In place of the almonds on top I took 18 round crackers, crumbled them and add them too hot melted butter in a fry pan to soften them up. Add those to the top of your casserole and it adds a nice buttery flavor and they crisp back up in the oven. (Great way to get rid of that half stale package of crackers thats sitting in your pantry!)This recipe defaults at 8 servings. I only made a 4 serving dish so be sure to double the crackers if you try this method.
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 definitely a simple recipe and I can see where picky kids would like it. I would maybe make it again on a night I don't feel like cooking but have to eat something.
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 because I love it. I also didn't add the water chestnuts because I didn't have any on hand, but it was just great the way it was. Thanks! I'll be making this again.
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. Mozzarella cheese works very well and cheddar is another one I mix in sometimes for a sharp taste. I once added sweet corn, it was good, but I think simplicity is better. Does not make a good leftover the next day in my opinion.
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 was Tostitos salsa con queso which gave the whole thing a spicy kick. It is so tasty I cant wait for the leftovers.
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 cooked it with the mushroom/cheese mix... i will add some milk next time for a little added creaminess... thanks!
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 cashews were awesome. Thanks for sharing this recipe!
Really good and VERY EASY. I left out the water chestnuts and almonds, however, as I do not care for the "crunch".
* 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: 186
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