Broccoli Rice Casserole

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.

Despite several decidedly strident reviews and two rather horrific admissions of forcing the casserole down the throats of family members and threatening an 8 year old child, I still felt this recipe had promise and gave it a try. It turned out to be a marvelous, homey side dish. I found it easy to prepare and only used two large pots for the preparation and I even doubled the recipe as I was making it for a church function. For those not cooking for a crowd or the starting line up of a professional football team, you will probably want to cut this recipe in half. I did find the directions to be a little vague. It should have specified that the rice measurement listed was uncooked and will yield 6 cups when prepared. Also the recipe calls for a "bunch" of celery, it should be one stalk, if an entire bunch were used the casserole would be inedible. The only real change I made was to top the dish with shredded cheddar. I live in the South and a casserole isn't a casserole without a crumb or cheese topping. This is a recipe that I will definitely make again.

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).

I didn't quite understand the reason for all the water and actually didn't use any of it, nor did I use the processed cheese. Instead, I added the soups right from the cans along with shredded cheddar directly into the rice mixture and gradually added some milk and stirred until it reached a consistancy I was happy with. Along with some seasonings this dish was really good.

Even Mexican-style processed cheese for a little kick and fresh broccoli didn't redeem this bland, boring and uninspired dish. Definitely not for the sophisticated palate, so it might just be a real kid pleaser or for those placed on a soft and bland diet (in which case, stick to the plain cheese). Hubby and I would have much preferred a simple, steamed broccoli and a basic rice pilaf. Lots of bother for an unmemorable side dish.

I didn't plan on altering this recipe when I decided to make it... But after reading a lot of the reviews I was concerned that the finished product would be bland. So I added fresh minced garlic, seasoning salt & paprika. I used 1 can of Campbell's Cream of Chicken & Mushroom (I wasn't even aware that it existed until today! lol) & 1 can of Campbell's Broccoli & Cheese Soup (Next time I'm going to try Cream of Broccoli in place of). In place of the water I used milk. I omitted the celery. And I used 2 pkgs. of 16 oz. frozen broccoli. I sauteed the onion in the butter & in the same pan (on low heat setting after the onion was cooked); Then added the soups, milk & seasonings & mixed all together, next the cubed velveta stirring until it was all melted I added the dry, uncooked rice & broccoli (I heated in the microwave for about 10 min. to soften). Made sure it was all mixed together, the put it in the bakind pan (COVERED) for 45 min. Uncovered it & baked additional 10-15 min. My husband loved it! I know a lot of people are against changing the recipe & reviewing it. But I think reviews have a lot to do with sharing tips, shortcuts & tweaks to help other cooks & ultimately make the dish even better. What I really like about this recipe is there is a lot of different ways to put this together & you can tweak it & make it your own easily!

TASTY! Plus, very easy and quick to make. To make a complete meal, I added 1 lb of boiled/cooked cubed chicken. After boiling the chicken until cooked, I then fryed the cubes with a dash of lemon pepper seasoning and a dash of garlic powder. I then mixed it in with the rest of the casserole and topped it off with a cup of dried bread crumbs. The result was very satisfying and it makes alot! Thank you Gina for sharing!!

I made this recipe last night using my new Allrecipes cookbook. I wish I had read the reviews on the site before I began! However, after making the cheese sauce, common sense told me that there was WAY to much sauce for the amount of rice and broccoli. I doubled the rice and almost doubled the broccoli (used 2 16 oz. packages). The finished results were okay for my family - but certainly nothing I would serve for a special occasion. Still MORE THAN saucy and cheesy enough. I can't even IMAGINE making the recipe as printed.

This dish is a staple in our house and at family get togethers. It can be a side as written or a main casserole by adding chicken. These are my modifications: I use 2 16oz packages of broccoli, I use brown rice cooked in chicken broth (rice cooker), I substitute cream of chicken for cream of broccoli, substitute milk for the water, and add season-all to taste. To reduce the number of dishes, I saute the onions & celery in a large sauce pan and then add the soups, milk, & cheese until melted. I combine this mixture with the brocolli and rice right in the baking dish.

I agree this is a good starter recipe. Here are my changes. 1. Thaw the broccoli but don't cook it. That way it stays crisp. 2. The recipe should read one cup of instant rice, not three. I chose to cook one cup of rice (not instant) which made three cups. This amount was perfect. 3. I also started with sautéing the onion and celery, I chopped an equal amount of celery to match the chopped onion. Took it off the heat and added the rest of the ingredients. 4. Used milk instead of water and actually used a little more than it called for. 5. Added: two chopped cloves of garlic to the onion and celery 1 tsp salt 1/2 tsp pepper 1/4 to 1/2 tsp cayenne 2 beaten eggs 6. Used four cups of sharp grated cheddar instead of processed cheese. 7. Topped with two sleeves of Ritz Crackers crushed and mixed with four tablespoons of butter. Seriously, this had a lot of flavor, wasn't mushy and my family LOVED it!

I'm still giving this 5 stars for being a good springboard recipe. It's very rare I can follow a recipe exactly :) Instead of frozen broccoli I used fresh and I steamed it. I skipped the celery because I didn't have any. I also used regular long-grain rice which I cooked before assembling the casserole. Instead of processed cheese I used sharp cheddar and monterey jack. I also added bacon because...well, bacon makes everything better!!

Awful recipe- very bland! Too many dishes to clean for such a simple side. I would read other reviews before trying. I wouldn't pre-cook broccoli (it was mushy). Add more cheese and broccoli. Add seasoning (and lots of it if you want any taste). Don't add as much water. Basically you need find another recipe.

Here's my take on this recipe. Yes it is kind of bland but it is creamy, cheesy goodness! I have been making this recipe for years and I gotta say I don't understand the necessity of all the steps.I make this recipe with 2 cans cream of chicken, omit the mushroom. I omit celery and I do saute the onions. Now here is where I deviate from the recipe.After sauteing the onions, I add everything together in a big bowl and mix(I don't even cook the rice)I then pour the mixture into greased 9 x 13 pan and cook for 15 minutes. I stir the casserole and then bake another 15-25 minutes. Comes out perfect each time, lots easier and I have had people complain I never make enough! P.S. I do thaw the broccoli before adding to the recipe.

Very bland recipe.

TASTY! Plus, very easy and quick to make. To make a complete meal, I added 1 lb of boiled/cooked cubed chicken. After boiling the chicken until cooked, I then fryed the cubes with a dash of lemon pepper seasoning and a dash of garlic powder. I then mixed it in with the rest of the casserole and topped it off with a cup of dried bread crumbs. The result was very satisfying and it makes alot! Thank you Gina for sharing!!

This recipe SOUNDED wonderful and I think it would be.....but it really needs some clarification. I made it this week for Christmas as directed and I am stil confused about 2 parts. It took me TWO 9X13 dishes to fit it all. What is one bunch of celery? I took that to mean a "bunch" that is sold at the grocery store and also is the 3 cups of instant rice cooked or uncooked??? I read it as 3 cups and then to "prepare as directed" so I ended up with 6 cups. Maybe this is why it wouldn't fit in one dish??? Good ingredients and I know it would be wonderful if the recipe was clarified.....

Did some tweaking. Added an additional can of cream of mushroom soup. Use milk instead of water. Mix all ingredients in one 5q pot to minimized dishes used. So I sauted onions, then added rice and water. Let cook. Added broccoli after rice done. So it helped thaw out frozen broccoli. Added mushroom, cheese and milk in bowl and microwaved til bubbly. Added salt, pepper, parsley & pinch of garlic to bowl. Then pour mixture into pot and mixed thoroughly. Poured into 9x13 pan. Baked as directed. Added shredded cheese to top last 10 mins of cooking. I had a lot leftover in pot which made enough for a 8x8 pan. I think the directions given were not accurate or specific enough, this is where it loses a star for me. Great as a starter recipe though.

I have made this recipe several times to rave reviews and this is how our family does it: forget the water and DON'T cook the rice. After sauteing the veggies (along with lots of garlic), add the soups and cheese and mix in the saute pan till cheese melts, then add uncooked instant rice and broccoli, add a big bunch of fresh chopped parsley, season with salt and pepper and any other herbs that grab you that day (thyme is my favorite), pour into a buttered baking dish and bake covered for 30 minutes, then uncover, top with shredded cheddar cheese and bake 10-15 minutes more. Allow to sit for 15 minutes before serving.

Made this for company at lasts night dinner. It was delicious. Instead of water I used 1 cup of milk and 1/4 cup of sour cream and I used shredded sharp cheddar cheese because that was what I had on hand. I also added a little bit of garlic powder with the salt and pepper. I did not use instant rice, I used long grain white rice and cooked it according to the package and just threw in the frozen broccoli all in the same pot. Thanks for this.

I am becoming dissapointed with this site or maybe I am just having bad luck with bad recipes lately. This was barely edible. We ate it, but it was nothing special or tasty. Not sure what all the fuzz was about.

This was O.K. but I've had better, the sauce was a little runny. If I make it again would do the rice in broth to flavor it a little more.

A version of this recipe has been a traditional dish in our family for years. However, we only use 1 cup of Minute Rice, 1 10 oz jar of Cheese Whiz (melt it in the microwave first), a stick of margarine melted and NO water in addition to all the other ingredients. We don't cook the broccoli or rice first - just thaw the broccoli, saute the celery and onion in the margarine and mix it all up and bake for 45 minutes. Everybody calls it Green Rice.

This wasn't my favorite dish. The taste was ok, but the rice was dried out. The directions didn't state whether or not to cover the dish so I didn't. I think it might have been better to cook covered w/foil to prevent it from drying out.

I did not like this. I like my broccoli tender crisp...not mushy.

I am also happy that I read the reviews first! It sure makes a large amount. I used Tex Mex Cheez Whiz ,beef boullion in the rice and did not use onions or celery. I would add ALOT more broccoli!!! It was delicious!

I changed this recipe a little. I don't like processed cheese, so I used 16 oz. mild cheddar. I used cream of broccoli soup and cream of mushroom with roasted garlic. I also substituted milk for the water. I added crushed Ritz crackers mixed with a little melted butter as a topping. The family liked it, so I made one for my husband to take to work for their Thanksgiving party. The pan came home empty!

This was fantastic! I used 1 can of cream of broccoli soup & one of cream of chicken soup. Added shredded cheddar cheese since that's what was in my fridge as well as a little garlic powder for extra flavor. Tasted great! I think next time I'll use some shredded chicken as well!

I tried this recipe on m family last night. It was a runny, soupy, very bland. Not to mention that it makes a ton of food! Still trying to figure out what to do with all the leftovers.

It was yummy but should be renamed, Rice and Broccoli Casserole as it was more rice than Broccoli. Still very good though, my 2 year old son loved it!

I made this for my boyfriend last night and after reading all the reviews and adding my own little twist, this recipes came out great! I omitted the celery. For all those who said that it is too bland... try adding 1 or 2 jalepeno peppers (remove the seeds and chop). It gave it that kick it needed and my boyfriend LOVED LOVED LOVED it! Here's what I did: 1.) per review, I mixed 1/2 can of each soup, milk, and velvetta cheese in the cassarole dish and melted in the oven for 10 minutes on 400. 2.) cooked 2 pkgs of instant brown rice half way through in the microwave (about 3 minutes) 3.) sauteed broccolli, 1/2 an onion (chopped) and 2 chopped jalepeno peppers in a skillet for 2-3 minutes 4.) mixed rice and vegetables into the melted mixture, added salt and pepper and a dash of cajun seasoning, and baked at 400 degrees for 20-30 minutes Next time, I'm definately adding chicken! Hope this helps!

I followed the directions exactly, except did not use celery. Was a little worried when I combined the ingredients put it in the 9 x 13 pan (it was soupy). 45 minutes later, I took it out of the oven and it was absolutely WONDERFUL. It was worth all the extra time to prepare!!!!

This dish is too complicated for a SIDE DISH. You can buy this dish frozen. I would rather spend more time on the Main Dish.

SOOO GOOD!! no need to change a thing

Rated 5 Star on wonderful taste & approval of 2 different groups for whom prepared. Large quantity (9x13 dish)& only deviation from recipe was Velveeta Cheese plus added a bit more frozen broccoli. As to Salt - be careful as the soups were loaded with salt. NOTE: Last 5 minutes of cooking, I "sprinkled" grated mild cheddar cheese on top. Next time I will add pimento within for color! Only downside (I do have a dishwasher) is all of the clean-up, so this is not a recipe one makes & quickly exits the kitchen: pot for rice, skillet for sauteeing celery/onions, pot for broccoli, pot for soup/cheese plus large pot/bowl for stirring. SHORTCUT EXISTS: - saute in a large pot, add soup/cheese to melt. Then add rice & broccoli to this same large pot. Ease in clean-up truly counts whenever time is short!

Everyone happily went back for seconds.

This recipe was good, but not very exciting. I used a lot of salt and pepper when eating because it was a bit bland. Also, it makes a LOT so you may want to scale it down unless you have a lot of company or you want a lot of leftovers.

One of the best dishes on the table. Had a gathering of friends for dinner and made this wonderful receipe. Of course I used fresh broccoli and Sharp Cheddar instead of frozen broccoli and Processed American Cheese. I also only used 1/2 an onion and 3 stocks of celery. Very good side dish and lots of compliments. Warning - makes a TON! It overspilled from my 9x13 pan in the oven towards the end of the cook time.

Turned out great!!! I made a couple minor changes: 1) Used broccoli florets (don't use broccoli cuts). 2) I used only a cup of water instead of the 1-1/4 cups. 3) I used half cheddar/half Velveeta (with some extra cheddar on top). 4) I cut the celery in half. 5) I sprinkled a tiny bit of garlic powder into the soup mixture.

Delicious! This will become one of my top go-to casseroles. It was pretty easy to make (although a little time consuming). I halved the recipe and it still served about 7 people!

Love this stuff! We can eat the whole pan of it by ourselves!

This was delicious. I added shredded chicken, and instead of water, I used the chicken broth from the chicken that I boiled.

this is very good. if u find it bland, change up the cream soups and cook your rice with broth instead of water. sometimes i use a can of cream of mushroom with roasted garlic and a can of cambells cheddar cheese and just leave out the cheese (i dont like it to cheesey). or a can of cream of broccoli and a can of cream of mushroom and chicken. mix it up!

I made this for a class reunion and it was a big hit. You do need to spice it up some to get a more southern country flavior. I used fresh broccoli. I did not use the celery and I placed the onions (raw) and melted the butter then placed it into my bowl. I added several slices of crisp cooked bacon and some garlic. I also put about 6 oz of shredded sharp cheddar cheese to the mixture. I used milk in place of the water. Just before it was done I sprinkiled some shredded sharp cheddar cheese ontop. For thoses complaining about how much it makes, well it did say use a 9x13 inch pan. I will fix again for home but cut the recipe in half. 0(*@*)0

I used one can of cheddar cheese soup and one can of broccoli chese soup instead of the cream of mushroom and cream of chicken. Entire family liked it much better... Just a variation depending on your taste.

Thought i would give this a try i fallowed the recipe to a "T" and it was ok edible but i wont be making this again my kids who love broccoli did not like this at all.

Another great recipe. We leave out the onion and celery, and the dish is still amazing. Added a little extra brocoli for presonal preference. Don't skimp on the rice, or the dish will be runny.

My husband and I really enjoyed this! We used long grain wild rice and we both thought it was awesome. It made for great leftovers too!

This was a good recipe for broccoli rice casserole, but think it needed some more cheese. Next time I think I'll try adding 8 oz more of Velveeta and see how it tastes.

Delicious and traditional! I did use the reduced fat cream of soups just to help with the fat content and you can't even tell a difference!!! I cut back on the celery and left out the onion all together cause of picky eaters (boo them). Will use this recipe again with maybe homemade cream of soups for an even healthier version!! Edit: Made this again Thanksgiving 2014 but subbed milk for water...even better, plus added a good shake of each: garlic powder, onion powder and paprika. DEEELICIOUS once again!!

Served this up at a Thanksgiving luncheon at work and it was a hit!!! A recipe to save and cherish. :)

I subsituted milk for the water and added a little extra cheese and it was delicious.

Very tasty. I used fresh broccoli, regular rice cooked in my rice cooker instead of instant, and my husband doesn't like cream of mushroom, so I used 2 cans cream of chicken. I left out the celery because I hate celery. We really liked this a lot. By the way, it's not necessary to melt the cheese in the soups in a separate saucepan. I just poured the soups and the cubed cheese into the dish with the hot rice and broccoli, and the cheese melted when all was mixed together.

Just finished making this a few minutes ago, even before it hits the oven it's tasty! Used fresh steamed broccoli and left it chunky, this is a keeper!

We didn't really care for this. Maybe it would be better to use regular rice and cook it in chicken bouillon then add to the mixture, could also use some garlic for our taste.

This was so-so. It was definitely eatable but I would probably try a different recipe the next time I want to make something similar.

After reading the reviews I decided to add more rice and lots of real garlic and butter to add flavor. It turned out great!

Basically, I just followed the advice of Kristina (another reviewer) to the letter. Which means, I put the two soups in my baking dish and the cut-up Velveeta and let the oven melt the cheese. Then I stirred it together well. I omitted the celery but followed the rest of the recipe to the letter, mixing in the rice, onions (sauteed with salt and garlic for more flavor) and broccoli in my baking dish. It was SO much easier that way. Because some reviewers complained that it was bland (though Broccoli rice casserole isn't really known for its bold flavor!) I added in a lot of fresh cracked black pepper and some red pepper flakes in addition to salt. I also sprinkled cheddar cheese on the top. It turned out FANTASTIC! Everyone loved it, and I was a little bummed that I didn't have more leftovers because I loved it too! Will definitely make again. The addition of chicken sounds intriguing... Thanks for all the good tips y'all!

This was quite good. I think what would have made it better was to add crushed butter crackers on the top and baked it that way. Also, to make it vegetarian, I think I will add a can of cream of celery soup instead of chicken. I didn't add celery, so that might be a good way to get it in there, regardless. Nice recipe! Hubby went back for seconds. :)

This is just O.K. I found it a little bland tasting and the texture a little mushy. Not planning to make again.

I used a second can of mushroom soup instead of the chicken soup since I am a vegetarian - I also added a pinch of ground mustard, a hefty amount of garlic powder, and a handful of shredded mozzarella that I happened to have left over from a previous meal. Baked for 45 minutes and it turned out fantastically! I did make this a second time and I don't know what was wrong with my brain that day but I dumped in my rice - UNCOOKED! Oh no! I ended up adding a bit extra water and cooking it a little longer, and it actually turned out just fine - crisis averted! (I used Minute Rice.)

I made this recipe recently for my daughter's birthday. It was a huge hit! I loved it, my husband loved it, as did everyone at the party. I doubled the recipe and used one can of cream of mushroom and one of cream of onion along with the cream of chicken. I also used velveeta. I will definitely be using this recipe again. Thanks!

Great casserole! I did make a few changes due to family preferences. I used cream of celery soup instead of cream of chicken, chicken stock instead of water and omitted the celery being I used the celery soup. I topped it with shredded cheddar cheese and crumbled buttery crackers. YUM!

Recipe is great with a few crucial additions. FIRST: Add 1 cup of sliced baby carrots and 1 diced yellow pepper to the onion mixture before you saute. SECOND: this is crucial- when you add the ingredients to bowl for mixing add in 1/4 cup of Mrs. Dash original blend spices (the yellow one) and 1 tablespoon of salt, this makes it taste sooo much better. THIRD: Add 4 cups of cubed chicken breast for a more filling meal. FOURTH: Top with sliced cheddar cheese for the last 10 minutes of baking. Dish was delicious and my very picky son even loved it and just a bonus that I was able to fill it with some extra veggies and protien for him :)

This is very similar to the casserole that my grandmother had made for holiday meals and I made it her way. Only 2/3 cups water in the broccoli and do not drain. Omitted the cream of mushroom and used 2 cans cream of chicken soup mix. 2/3 cups milk in the soup/onion/celery/velveeta mix. Absolutely wonderful.

We loved this! We used cream of chicken with herbs and we halved the recipe. I also seasoned it with salt and pepper. We will use steamed rice sometimes and we find you don't need to re-bake it after mixing everything. Also if we don't have enough velveeta we will just use some shredded cheese since we always have it on hand. So yummy, this will be be a regular side dish for us now.

I have never in my 5 year or so career with using allrecipes comented on a recipe but this was greaaaattttt!!!!! I scaled it down since there are only four of us and even that was a bit much but I'll freeze the leftovers and use it as a side with chicken.

The key difference is to add parmesan cheese...WOW! I also used medium cheddar cheese. No wonder so many people think this recipe is bland, american cheese and velveta are nasty and bland. I used fresh broccoli since the store was out of frozen florets, and I steamed it first, but should have steamed it longer because it was crunchy. I used 2 bundles and that was to much broccoli. I also used 1 can of cream of mushroom and chicken soup combo, and 1 cream of broccoli soup, 3 cups jasmin rice cooked in rice cooker, (makes more than 3 cups) and added diced chicken breast. I cooked the chicken about have done in a skillet with garlic powder, white pepper and Tony's Seasoning. Cooking the chicken until done, and then cooking the casserole for 30 minutes would overcook and dry the chicken. I didn't use celery, added about a cup of milk instead of water, and sprinkled the top with italian bread crumbs. Don't forget the Tony's cajun seasoning mixed in the final casserole. Delicious! The 5 stars is for my version.

As is, pretty bland. Thank goodness, I tasted it before I stuck it in the oven. It needs ALOT of seasoning. I added tons of salt, pepper and garlic. Received a lot of compliments. Next time, I'm going to consolidate steps .... used way too many pans!

For how much prep this required, it wasn't THAT great. Just blah

Great taste, but way too much rice. I had to add more liquid as well. Too many pots and pans. But family really enjoyed this. I used chicken stock instead of water with the rice, and crumbled some Ritz crackers on the top for the last 15 minuntes.

THIS IS THE BEST BROCCOLI RICE CASSEROLE I HAVE EVER EATEN I WOULD RECOMMEND IT TO EVERYONE TO TRY

Perfect & easy. Great side dish or main dish with a couple chicken breasts added. Excellent leftovers too!

Really good recipe for Easter lunch. I had everything except celery (which we don't like) and cream of chicken soup. I used chicken enchilada soup that I had in the pantry (so I cut the water down by 1/4 cup) and it made such a great flavor. I also always use dried minced onions because my family doesn't like the texture of cooked onions.

Excellent recipe! Great taste and texture. I mixed mine together and put in a crockpot for a few hours. It was wonderful!

To make this a lower-carb recipe, cut the rice in half and use one can soup.

This was great, I made it for christamas dinner at my sisters house for 30+ people and it went off with a hit. I did add fresh minced garlic to the onion and celery mixture and it turned out great. This is a wonderful recipe to use for a crowed of people feeds plenty. and you can make it the night before and put in frig then take out of frig 1hr before cooking. thank you

Followed recipe exactly and it was a hit.

Delish!

I do love this recipe and someone always brings it to family functions. However, I think that the celery and onion are too much and take away from the broccoli and cheese. If you do add the onion, only use half of what is called for or you wil only taste onion.

Tried this for the second time tonight and still love it. I made my own adjustments and listened to the reviews adding for adding more flavor...added granulated garlic. I put 1/2 the amount of of cheese and as one reviewer I read had done I added subbed milk for water. I used cooked wild rice instead as well. I agree that cooking instructions are way too much work and it comes out just as good if you just throw everything together! Great side dish served with chicken!

Tasted great and not bland at all. Substituted wild rice for instant, used a mixture of fresh steamed broccoli and cauliflower and added nutmeg and garlic to the cheese/soup sauce. Will make again.

This was fantastic! I would recommend this as a side dish, and it makes quite a bit...the leftovers are good as well.

soooo good. i have a large family and this made alot, thank goodness cause it was gone at dinner time. very easy and taste awesome. thank you for sharing this recipe

This was so-so, too rich for us and I didn't even add the process cheese. Easy to make.

This was excellent. I decided to switch it up a bit by subbing one of the soups for broccoli cheese -- turned out great. I also added a little shredded cheese on the top for the last 3-4 minutes and let it brown a bit. An awesome recipe -- I was immediately asked to make it again (and I will)!

Rather bland as it is.

This was AWESOME!! I wouldn't change a thing. It was so good...even my kids ate it. And it made perfect baby food for my 11 month old

I have been making this dish for years, we use to go to a restaurant here in Kansas City called Stephenson’s Apple Orchard, they called it Green Rice. I use cream of celery soup instead of the cream of chicken and skim milk instead of water, I omit the butter and onion. I mix all the ingredients together in a casserole dish, cover it and cook in microwave for and hour stirring every 15 minutes, you may need to cook longer if you need to, and you can also add more cheese depending on your taste, my family likes it cheesy. This dish is requested at every family get together and is easy to make while you are finishing up last minute details and doesn’t take up room in the oven.

I found this very bland, it needs a LOT more flavor. It would be a good base or starting point but needs something added. The unfortunate thing is now I have a LOT of this casserole and I don't really like it. Hopefully my daughter will eat it for me! UPDATE: My daughter really liked this casserole, and I found after two days in the fridge, I liked it a whole lot more myself. I will probably make this again but experiment with flavorings.

This is a great recipe. You have to customize it to your taste in order for it to turn out right. For instance, I used sharp cheddar cheese instead of American processed cheese. I added seasoned chicken broth to both soups instead of water to give the dish some dimension. Also, I sometimes add skinless dark meat chicken. Everyone can't get enough of it.

I have 6 kids who normally won't touch any veggies except corn - not only did they eat this dish they asked for seconds!! A must serve for moms!

I made this last night with a couple of changes. First, I did what another reviewer had said- I cut the cheese into blocks and melted it with the cans of soup in a baking dish. I also used sharp cheddar and pepper jack cheese. I added a can of cheddar cheese soup to the cream of chicken and cream of mushroom mixture. I sautéed the onions, added the broccoli for a few minutes. I didn't have instant rice, so I boiled the rice I had for about 3 minutes in salt water. After the cheese and soup was melted, I added everything else and baked at 350 for about 30 minutes. I got great feedback! Thanks for this easy recipe.

I had this dish in the 70's. everything is processed. It needs healthy ingredients

I was surprised, but this is really a very nice recipe. I cut the recipe in half because there are just the two of us, and used leftover long grain rice from the previous night's dinner. I used the cream of mushroom soup and some Kraft classic (mix of American and cheddar) grated cheese in a two cup bag. I topped the entire casserole with sliced tomatoes I was trying to use up. The rice is creamy and tastes like an Italian risotto dish. Easy, quick and flexible recipe. Husband loved it!

Wonderful! I wound up using a can of nacho cheese sauce and brown rice. Delicious!

My family wouldn't forgive me if I didn't make this for every holiday. I use a small jar of cheez whiz instead of the chopped cheese, add fresh mushrooms and chopped water chestnuts for a crunchy texture. Also, I only add 1/4 cup of water. Use a food processor to roughly chop the celery and onions - makes it easier.

I scaled this recipe down to 5 servings and this really made a lot. Next time I make this, I'm going to add garlic to the onion and celery mixture. Great recipe.

Very sticky and not a lot of taste. I would not make again.

One of my family's favorites! Fresh broccoli is much better than frozen, but whatever works for you!