42 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.

Paula
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

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  • Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.

  • In a small pot, cook cheese and soup together until smooth.

  • Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.

Cook's Note:

This is delicious using Cream of Chicken Soup instead of mushroom, too.

Nutrition Facts

413 calories; 20.7 g total fat; 42 mg cholesterol; 1429 mg sodium. 43.7 g carbohydrates; 13.8 g protein; Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/23/2003
I tried this last night for my boyfriend and I and we loved it. I did use 1 cream of mushroom and 1 cream of chicken soup and it came out just fine. I think next time I might add more broccoli because I love it. I also didn't add the water chestnuts because I didn't have any on hand but it was just great the way it was. Thanks! I'll be making this again.
(26)

Most helpful critical review

Rating: 1 stars
02/04/2010
Very disappointed in this recipe. I was hoping it would be a scrumptous as the Broccoli Cheese casserole served at Cheddars with the added crunch from the water chestnuts. It turned out dry and tasteless so now Im trying to rescue it by adding more rice and more cheese and some milk.
(5)
42 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/07/2007
After a few modifications to this recipe it was excellent. I am giving it a four only because I changed some things. I left out the water chestnuts and the almonds. I used shredded cheddar cheese and cream of chicken soup. Great alternative if you hate mushrooms. In place of the almonds on top I took 18 round crackers crumbled them and add them too hot melted butter in a fry pan to soften them up. Add those to the top of your casserole and it adds a nice buttery flavor and they crisp back up in the oven. (Great way to get rid of that half stale package of crackers thats sitting in your pantry!)This recipe defaults at 8 servings. I only made a 4 serving dish so be sure to double the crackers if you try this method.
(66)
Rating: 5 stars
01/23/2003
I tried this last night for my boyfriend and I and we loved it. I did use 1 cream of mushroom and 1 cream of chicken soup and it came out just fine. I think next time I might add more broccoli because I love it. I also didn't add the water chestnuts because I didn't have any on hand but it was just great the way it was. Thanks! I'll be making this again.
(26)
Rating: 5 stars
10/16/2007
This has always been a big hit when I cook it. I try many different kinds of cheese and I always use fresh brocoli. I also have topped with ground walnuts makes a great change to it as well. Mozzarella cheese works very well and cheddar is another one I mix in sometimes for a sharp taste. I once added sweet corn it was good but I think simplicity is better. Does not make a good leftover the next day in my opinion.
(20)
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Rating: 5 stars
04/09/2008
Absolutely delicious! I made it pretty much as written though I chose 1 can cream of brocolli and 1 can cream of asparagus just because I dislike mushrooms. The processed cheese sauce I chose was Tostitos salsa con queso which gave the whole thing a spicy kick. It is so tasty I cant wait for the leftovers.
(19)
Rating: 5 stars
10/26/2008
this was a great i loved that i can used left over rice... i also did not have plain frozen broccoli on hand so i used a a 10 oz frozen broccoli and cheese microwave pack i had on hand and just cooked it with the mushroom/cheese mix... i will add some milk next time for a little added creaminess... thanks!
(10)
Rating: 5 stars
11/25/2006
This was awesome! I made this for Thanksgiving and everyone loved it. I followed the recipe exactly except that I omitted the water chestnuts and replaced the almonds with crushed cashews. Those cashews were awesome. Thanks for sharing this recipe!
(9)
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Rating: 4 stars
01/23/2003
Really good and VERY EASY. I left out the water chestnuts and almonds however as I do not care for the "crunch".
(9)
Rating: 4 stars
12/15/2007
This was very good. I did not give this five stars because it needed a touch more seasoning. I served it for Thanksgiving as an meatless entree. I would definitely make againg but with some more seasoning.
(8)
Rating: 5 stars
08/30/2003
I made it for a party at a friend's house and people came back the next day for leftovers. Next time I make it I plan to only use 1 1/2 cans of soup though it makes it a little salty otherwise.
(8)