"A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!" — GMW
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2 (10 ounce) packages
frozen chopped broccoli
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
1 1/4 cups
1 (16 ounce) package
processed American cheese, cubed
salt and pepper to taste
Great recipe but way more work than needed. I cut up the velveeta into chunks and placed them in my casserole dish. Then I poured in the two cans of soup and 3/4 c. milk. I put the casserole dish in the oven at 350 and let the cheese melt. Once it was melted, I took the casserole dish out of the oven, stirred the contents until well mixed and added the rice, broccoli, and chopped onion..I omitted the celery. I cooked it for about 30 minutes on 350. It was a big hit.
Even Mexican-style processed cheese for a little kick and fresh broccoli didn't redeem this bland, boring and uninspired dish. Definitely not for the sophisticated palate, so it might just be a real kid pleaser or for those placed on a soft and bland diet (in which case, stick to the plain cheese). Hubby and I would have much preferred a simple, steamed broccoli and a basic rice pilaf. Lots of bother for an unmemorable side dish.
I'm glad I didn't read the reviews before trying this dish! My mom and husband are veteran broccoli rice casserole lovers and thought this dish was exactly like it should be. It is a bland dish but that's what broccoli rice casseroles are. The only alteration I made was using milk instead of water and it turned out exactly as it should have. I, too, thought it was a bit runny before baking but Mom said, "it will bake fine," and it did. Personally, I like a more flavorful dish so next time, I will add seasoned salt and maybe some garlic. More traditional broccoli rice casserole lovers will want this recipe as is, though!
If yours turned out mushy or runny, it is because 15 minutes is definitely not long enough to cook it. It is a typo and should read 45 minutes. The correct cook time is noted at the top (Cook Time: 45 Minutes).
Despite several decidedly strident reviews and two rather horrific admissions of forcing the casserole down the throats of family members and threatening an 8 year old child, I still felt this recipe had promise and gave it a try.
It turned out to be a marvelous, homey side dish. I found it easy to prepare and only used two large pots for the preparation and I even doubled the recipe as I was making it for a church function. For those not cooking for a crowd or the starting line up of a professional football team, you will probably want to cut this recipe in half.
I did find the directions to be a little vague. It should have specified that the rice measurement listed was uncooked and will yield 6 cups when prepared. Also the recipe calls for a "bunch" of celery, it should be one stalk, if an entire bunch were used the casserole would be inedible.
The only real change I made was to top the dish with shredded cheddar. I live in the South and a casserole isn't a casserole without a crumb or cheese topping.
This is a recipe that I will definitely make again.
For those complaining that this is bland, 1) IT'S BROCCOLI CHEESE CASSEROLE...not meant to be a symphony of flavors; 2) You see the ingredients. Anyone with half a brain can tell it's going to be bland and anyone with the other half would throw some garlic and/or spices in. There's no excuse for being surprised that it's bland. For those saying this is unsophisticated: IT'S BROCCOLI CHEESE CASSEROLE. Get off your high horse.
Fact is that this is a perfect no-frills recipe that is perfect as-is or dolled up. You can sub wild rice or real cheddar (as I did), add spices, etc. It's a blank canvas; you bring the paint.
I didn't quite understand the reason for all the water and actually didn't use any of it, nor did I use the processed cheese. Instead, I added the soups right from the cans along with shredded cheddar directly into the rice mixture and gradually added some milk and stirred until it reached a consistancy I was happy with. Along with some seasonings this dish was really good.
I made this recipe last night using my new Allrecipes cookbook. I wish I had read the reviews on the site before I began! However, after making the cheese sauce, common sense told me that there was WAY to much sauce for the amount of rice and broccoli. I doubled the rice and almost doubled the broccoli (used 2 16 oz. packages). The finished results were okay for my family - but certainly nothing I would serve for a special occasion. Still MORE THAN saucy and cheesy enough. I can't even IMAGINE making the recipe as printed.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Rice Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 161
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