Broccoli Casserole II

Broccoli Casserole II

64 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  JENCOOK

“This is my grandmother's casserole, and her standard addition to our family dinners. Leftovers aren't leftover long.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
  4. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
  5. Bake in preheated oven for 35 minutes.

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Reviews (64)

Rate This Recipe


Instead of the Processed cheese spread I used 1.5 C of shredded cheddar cheese. After tasting it I added salt, pepper, garlic salt and onion powder. If you don't use the processed cheese spread it is not salty enough.



This dish was fantastic! I used fresh broccoli florets instead of frozen and baked it an extra 10-15 minutes... until the broccoli was tender. I used 8 oz of velveeta cheese instead of the cheese in the jar.



This is the same recipe I've used for a couple of years and it is great. It is also good with cauliflower and sliced carrots in addition to the broccoli. I bake boneless, skinless chicken breast over this and sprinkle a little cheddar cheese over the whole thing. It's always gobbled up in a hurry and is a great way to get kids to eat their vegetables.

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Amount Per Serving (6 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 532 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Broccoli Rice Casserole by Minute(R) Rice


next recipe:

Meme Wales' Broccoli Rice Casserole