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Vernita's Broccoli Casserole

Vernita's Broccoli Casserole

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annette

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

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
14
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
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!

Jeanette
6
3/28/2011

Loved this casserole. I made it as a side dish with our pork chops and it was great! The crunch of the Ritz on top really made this dish stand out. I didn't have enough cheddar on hand but it was still really good. I did, however, cook the rice separately as we do not use instant rice-therefore i omitted the water. I will be making this casserole again !!