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Broccoli Rice Casserole

Broccoli Rice Casserole

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
GMW

GMW

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1205 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kristina
748

Kristina

11/13/2006

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.

MAMA DUTTON
476

MAMA DUTTON

7/24/2003

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! Mama

SMELS
347

SMELS

7/24/2003

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).

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