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Vernita's Broccoli Casserole

Vernita's Broccoli Casserole

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
annette

annette

My mother-in-law makes the best broccoli rice bake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
  3. Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
  4. Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.
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Reviews

JennRT929
13

JennRT929

1/5/2010

I made this for a Christmas dinner side dish this year and got rave reviews. I did tweak it a little...I sauteed the onion first, chopped up the broccoli a little and increased the Ritz Crackers to about a 1/2 sleeve. I also used sharp cheddar for a stronger flavor and added a tablespoon of garlic salt and used low sodium mushroom soup instead

ashley
7

ashley

7/6/2011

i like this recipe. simple, fast, & cheesy! what more could you ask for? i used cream of chicken instead of mushroom. i may add garlic next time. but this one is a keeper!

Mrs. Blue Moose in AK
6

Mrs. Blue Moose in AK

11/17/2010

I had planned to eat leftovers the next day...but there weren't any!! I added 1 can cream of celery soup, substitued milk for the water, and used fresh brocolli (2 stalks) instead of frozen. I added some Italian spice for flavor, and cut the cheese in half....my husband asked if we could have it for T-Day!!!!

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