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Broccoli Rice Casserole Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook45 m
  • Ready In1 h 15 m
  • 1Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  • 2In 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.
  • 3Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  • 4In 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.
  • 5Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 10 servings
  • 612 cals
  • 2 (10 ounce) packages frozen chopped broccoli
  • 3 cups instant rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups water
  • 1 (16 ounce) package processed American cheese, cubed
  • 1 tablespoon butter
  • 1 bunch celery, chopped
  • 1 large onion, chopped
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    612
    31%
  • Fat:
    17.9
    28%
  • Carbs:
    92.1
    30%
  • Protein:
    20.7
    41%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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