91 Ratings
  • 5 star values: 58
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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

JENCOOK
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  • Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.

  • In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.

  • Bake in preheated oven for 35 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

281 calories; 13.3 g total fat; 3 mg cholesterol; 532 mg sodium. 35.2 g carbohydrates; 6 g protein; Full Nutrition


Reviews (74)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/28/2005
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.
(96)

Most helpful critical review

Rating: 2 stars
08/17/2014
Not great. Probably won't make again.
91 Ratings
  • 5 star values: 58
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/28/2005
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.
(96)
Rating: 5 stars
03/07/2004
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.
(88)
Rating: 5 stars
01/11/2004
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.
(64)
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Rating: 4 stars
11/28/2004
This recipe was really good and easy to make. I didn't have processed cheese on hand so i used 8oz of shredded cheese and it turned out good. I also recommend combining all ingredients in a big bowl and then scoop it into the casserole dish.
(33)
Rating: 5 stars
02/19/2004
This is a good recipe but feel free to use olive oil instead of butter when sauteing the veggies (tasted just as good to me and a whole lot healthier!). Also if you want to make this more of a meal in itself try adding some garlic for a bolder flavor and scooping it into warm pitas with some herbed bread stuffing. Delicious!
(22)
Rating: 3 stars
06/02/2007
It was okay but a little bland. There was no taste that popped out at you. It will do for someone who does not have too much time on their hands. I will probably make it again but with many alterations. Add more pepper garlic salt and vegetables. Overall it was not bad but not great.
(21)
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Rating: 3 stars
07/21/2006
It wasn't the best I've ever had. I made some before for my husband's Army unit and the soldiers loved it- but I can't find that recipe. This wasn't it. There are better Broc. Rice and Cheese recipes out there.
(12)
Rating: 5 stars
12/13/2003
I included this dish for a meal that I gave to a friend that had just given birth. She loved it so much that I had to make it for us. I served it with company here and it was a instant hit again! Family favorite here. Even my 3-yr old loved it!
(12)
Rating: 5 stars
03/11/2003
This was delicious! I made this for myself and a couple of friends as a treat and they came over the next day to help me finish it off! Superb!
(11)