I get a lot of requests for this dish.
This was so yummy! I did take advice from others and made some changes. Used fresh steamed broccoli cut into small pieces, regular rice steamed in vegetable broth, half of the butter, half of the onion and shredded cheddar instead of processed cheese. For the soup I used cream of mushroom with garlic. That really made it tasty!!
Read MoreThis was extremely bland. I was very disappointed. The reviews were all so wonderful. This definitely needs more onions and seasoning. It was definitely NOT worth the calories from all the cheese and the condensed soup.
Read MoreThis was so yummy! I did take advice from others and made some changes. Used fresh steamed broccoli cut into small pieces, regular rice steamed in vegetable broth, half of the butter, half of the onion and shredded cheddar instead of processed cheese. For the soup I used cream of mushroom with garlic. That really made it tasty!!
MMMM This was so tasty!! I used real cheddar cheese instead of the processed kind and it came out great. I also used fresh broccoli, i steamed it in my veggie steamer for about 4 minutes until it started turning bright green. And instead of instant rice I steamed some white long grain rice. Next time I will add some more onions. My husband despises casseroles, and he loved it too!! YUMMY!!
This was delicious, although I did make a few changes based on what others said....I used 1 box of Uncle Ben's long grain and wild rice. I boiled it in 1 can of chicken broth. Instead of the processed cheese, I used 8oz. of Velveeta light and 8oz. of shredded Monterey and Colby cheese. Instead of mushroom soup, I used 1 can cream of chicken and 1 can cream of celery. My husband (as well as myself) loved it! Thanks for the suggestions everyone!
I made this for a Christmas party tonight. Everyone wanted the recipe! This had a fantastic taste. I alternated the recipe a little. For the rice, I used Uncle Ben's wild rice, I put fry seasoning in the onions, I used unsalted butter, 1/2 cup Velvetta shredded cheese and melted it, 1 1/2 cup Monterey Jack and Colby cheese shredded, and crumbled Ritz crackers on top. I baked 300 for 25 minutes. It was out of this world!!!!! Thanks for sharing this fabulous recipe.
OMG! This recipe is just awesome! I love it enough to eat it by itself as a meal, just add shredded chicken to it. Made it for a thanksgiving dish the 1st time and have made it several more times since then. I usually have to cut all ingredients in half since it makes so much. Thanks for sharing!
This is a wonderful accompaniment to a ham or lots of other dinners. I used about 3/4 of a 15oz. jar of Cheez Whiz, one can of 98% fat free Cream of Celery and one of Mushroom soup and used two 10oz. bags of frozen California Blend (carrots, broc. and cauliflower)cooked acc. to pkg. directions. It was wonderful! I added NO exta salt as it has enough with the soups and cheez.
I used cheddar cheese instead of processed, and long grain rice rather than instant. The gang raved about this dish. Will definitely make it again.
this is really good but i would suggest instead of the prosses cheese sauce to use regular cheese!
This was a very good broccoli casserole, I made it for Thanksgiving and it really tasted great. I used shredded cheese instead of jarred, instant brown rice instead of white, and I used 2 - 16 ounce bags of frozen chopped broccoli I cooked in a big bowl in the microwave. I also added seasoned breadcrumbs on top with a few thin butter pats. Other reviews said it needed no extra salt because of the salt from the cheese and the cans of mushroom gravy, although there is lots of sodium in those cans, I did wish I added more salt, but I added more broccoli than the recipe said and the cheese wasn't processed so that might be why. I will definitely make it again.
This is not a bad recipe but I just didn't like the frozen this, instant that and jar of cheese whiz. There has to be a bunch of chemicals in all that. So I used fresh brocolli, brown rice, and a half pound each of gruyere and sharp cheddar. I also cut the mushroom soup to one can and subbed a half cup of chicken broth for the other. I did the rice in a rice cooker and put the brocolli on top for the last 15 minutes to cook. I also reserved a cup of cheese for garnish
I made this recipe for thanksgiving. I followed the instructions, not changing a single thing. I've already got a request to make it for a friend who will take it to his job's christmas party! Needless to say it was a hit at thanksgiving.
Yum! I change things up a little, but this is a great base recipe. I use regular steamed white rice (jasmine) that usually is left over from earlier in the week or is in the freezer (rice freezes really well). I use a lot less butter, usually about a tablespoon or so, since I don't find much of a difference. I saute chopped garlic in the butter and add a cup of onions or a bunch of fried onions, depending on my mood. To make the creamy sauce, I use a can of cream of mushroom and then a can of milk and sub a package of shredded cheddar cheese for the processed stuff. My husband LOVES this dish. He told me to remember it when we have kids! :)
I've made this recipe since the 1980's and always use instant rice. For those who said instant rice turns out crunchy, use liquid equal to amount of instant rice. For this recipe I use 1 cup milk and 1 cup low sodium chicken broth. The soup, cheese and rice all need a liquid to blend and bake together nicely. This requires a 11x13 casserole dish and will not fit in a typical 9x13 baking dish.
Made this for our work Thanksgiving dinner and it got rave reviews and again this weekend for a party. Everyone just loves it and asked for the recipe. I used two 16 oz. bags of broccoli florettes. To the rice I added 2 chicken bullion cubes and a few shakes of seasoned salt along w/some ground black pepper. To the cream of mushroom mixture I also added approximately 1/2 cup of sour cream. Left out the processed cheese and used one whole bag of shredded cheese food instead and about 1/2 sleeve of crushed butter-flavored crackers. The first time I made this I used the amount of onion called for and it was a bit too much so I only used 1/4 of a medium sized onion the second time. The flavor was much better. Once in the pan I topped it with slices of cheese food and topped this with two sleeves of crushed butter-flavored crackers. Talk about Heavenly!!! If you like cheese...try it this way. You will love it!
There are many broccoli casseroles out there,but this one is very simple and taste great. I make this by throwing everything in a bowl and mixing it,only changing the recipe by using real shredded cheddar, and it comes out wonderful everytime. I made this last night in the slow cooker and it worked out great! (we ate the whole thing!)
This was extremely bland. I was very disappointed. The reviews were all so wonderful. This definitely needs more onions and seasoning. It was definitely NOT worth the calories from all the cheese and the condensed soup.
Deeelish! I used diced chunks of light Velveeta cheese (I used the block kind, not the jar kind) & fat-free cream of mushroom soup to reduce the fat content & it turned out great! Original recipe makes a large portion, but I still added more cheese, broccoli & rice & just about overfilled my casserole dish! I baked mine in the oven for 30 minutes & finished it up in the microwave for about 10 minutes (I needed the precious oven space for other Thanksgiving side dishes). The result: ooey, gooey, cheesey LOVE! Highly recommended & highly flavorful! Leftovers reheated well & tasted just as great as the first-round!
My family and I love this dish! They ask for it again and again. No matter how much I increase the recipe, it's never enough for them. It's easy, fast and just downright delicious.
I made this recipe for Thanksgiving, Christmas, and an office party. It was very well received by everyone and there is never any left over. It is very easy to make. I cook the broccoli for 30 minutes so it will be soft, it seems to blend in better. I highly recommend it!!
If I were stranded on an island this is the one meal I'd want to eat every day. I make mine with fresh, steamed broccoli, shredded cheddar (in lieu of faux cheese), and brown instant rice for a little extra nutritional value. Delicious!!
I made this as an extra side dish for Thanksgiving and it was great...I used Velveeta light suggested by someone for a similar dish at Allrecipes and the low-fat cream of mushroom soup to cut some fat and calories. I also cooked regular rice instead of using instant rice. The only mistake I think I made was not cutting the cubes of cheese small enough. I heated this up for lunch for several days after Thankgiving and absolutely loved it!!!!! I think I will cut the recipe in half and enjoy it with my family year round so I don't have to wait to Thanksgiving to make it again...Thank you Helen for a great recipe!!!!!
I added grated cheese on top to give it a casserole look. Very good and have been making this for years. No need for extra salt with all the processed cheese!!
I make this same recipe excepting that I mix the raw rice in with all ingredients and add the same amount of water as rice. I ususally use one 10 oz. box of broccoli cuts, 1 cup of rice, 1 cup of water, 1 chopped onion, 4 Tbs. butter, and 8 oz. of Cheez Whiz. I also usually add a 4 oz. can of mushrooms, drained. Mix everything together in a large bowl and pour into an 8 X 8 baking dish. Bake for one hour at 350. Saves a lot of time in that you don't have to pre-cook the rice and broccoli. You can also add drained sliced water chestnuts.
This recipe is great! Don't let the fact it has a jar of processed cheese fool you, this is what gives it more flavor. I don't prefer mushroom soup, so I used Cream of Celery...turns out wonderful w/ lots of compliments everytime!
Very good version...I used fresh broccoli, grated cheddar cheese, brown rice, and garlic mushroom soup.
I can only give it a 1 because I thought it was edible, but nothing special. My family hated it. If you like the old time casseroles that used to be made though, you'll like this.
I even used brown rice & picky hubby didn't say anything. I used cheddar instead of cheese sauce.
i have made this recipe several times and it never fails... however, i do use the broccoli florets instead of chopped broccoli. and i have ti add a little bit more salt and pepper to it. but other than that, my family loves it!
Best broccoli casserole; hands down! I've eaten and made tons but nothing tops this! I made it for a birthday party (that was Friday) and couldn't wait to eat the left-overs the next morning! I'm making it again today (the next Wednesday)! I could honestly eat this every single day!!!! Thank you so much!! :D
5 stars!! Oh my goodness this is mouth watering. I didn't have onion, so I omitted that. Plus I couldn't find process cheese sauce where I live so I bought cheese dip, it was a bit spicy. I think that made all the difference!! I could have eaten the whole thing before even putting the mushroom soup or even baking it. We don't have cream of mushroom here, so I just took a package for mushroom soup and put less water than directed. There was no need for any salt or pepper! I will be surely making this again !!!
This was excellent. This was my first time making a broccoli casserole and everyone raved about it. There were no leftovers after our christmas lunch!
This was a delicious meal easy to make. I made only 2 subs used baby broccili florets and Tostitos mild creamy cheese dip (could not find cheese whiz) No other substitustions this is a feeling side dish or main dish for a vegetarian. I will fix this again for guest!
Awesome side dish! I did use fresh broccoli instead of frozen since I had it & real cheddar cheese & used 1 cream of mushroom & 1 cream of chicken soup and also used leftover cooked cheddar rice I had on hand. Everyone loved it! I'll make this again & again for sure. Thank you :>)
This is a great all-in-one recipe. You could even add some chicken and really cover all the food groups. I made some changes like others have said: fresh broccoli, real cheddar, more onion and added a few of my own: put some garlic in with the onions, Parmesan cheese on top. I also thought a dash of soy sauce would add to the recipe. Great easy recipe! Thanks!
I changed the recipe a bit. I used REAL cheese, not that process cheese in a can. I also added way more cheese than the recipe called for-because you can never have enough cheese. I also used cream of chicken instead-just to use up what was left from a previous meal. I also used twice the rice mainly because I had extra already cooked from another previous meal. Overall, it was really tasty, but I would suggest to the amount of rice the recipe calls for.
This was very easy to make and good. I used precooked white rice and real cheddar cheese.
This is a really good recipe. I doubled the servings and it still came out really good. The only thing I did different was add a little Tony Chachere and jalepeno (chow-chow) to give it a little kick. Perfect!
Wonderful recipe! this is a great addition to any meal..I will be making this same thing for ThanksGiving 2010! Thanks for posting!!
Family loved this dish!! The only thing I would change is use less of the mushroom soup or use more rice or use some low-salt versions of things. It was a little over-powering with salt.
The only thing I did different was use instant wild rice instead of white-came out wonderful! Great recipe.
I also cook this But I use Cream of Chicken instead of Mushroom. Very yummy. topped with french fried onions
My family really enjoys this rice recipe. I've made it a few times now. I like to make it with 8 oz of processed cheese and 8 oz of shredded cheese. The men in my house just love this. I also like to take a box of stuffing mix, add it to about a 1/3 of a cup of melted butter and use this as a crispy, tasty topping! It makes great leftovers too. I'm serving this with the "Melt-In-Your-Mouth Meat loaf" recipe from this site tonight. For dessert we are going to have the "Scrumptious Strawberry Shortcake" also from this site!
I made this years ago and didn't even realize I got it from on here. It used to be one of my favorite casseroles. I used to just defrost the broccoli in some hot water instead of cooking it making it mushy though. At my university they used to serve a version of this with added chicken. I will have to try making this again sometime soon.
This was sooooo yummy! I used 1 can of cream of mushroom and 1 can of pepper jack cheese soup. I also added cooked cubed chicken. I did not use the processed cheese but did use regular shredded cheese. This was a recipe that my whole family loved. It is a keeper. Thank you so much!
Made this EXACTLY as the recipe says and it was a BIG hit. My BF, who can be picky, said "make this again, please!!"
Crunch up Corn Flakes and mix with chicken rub for a great toppings. Only made half of recipe, was plenty for 3-4 people. Next time add more broccoli!!!
GREAT & OH SO GOOD....I did not have cream of mush soup and used cream of chicken instead. Also used Velveeta. My grandson, who's 10, wanted to eat the whole thing...but I wouldn't share! I might try putting some celery in with the onion next time to add a bit of a crunch. But all in all this was very good and I will definately make this again. Thanks for the recipe!
yummy! I used fresh broccoli, and 3 different kinds of fresh grated cheese, and this was a hit! Thanks~
I agree with the other reviewers. This recipe is much better with shredded cheese instead of the process cheese. I also used cream of chicken soup rather than cream of mushroom and yielded better results than following the recipe exactly. I gave it a 3 because I reserve the 5 ratings for recipes that don't require so many tweaks and changes to taste good. Thanks for the idea though, it was fun to work with!
I absolutely love this recipe! I've made it twice now for a Thanksgiving side dish and it's been a hit every time.
I did not like this. It was not what I was looking for. I will most likely not make this again.
I made this recipe and took it to potluck. Even with the variety of wonderful food there, my whole 9x13" casserole was gone. However, I would not make this recipe again. I follow the suggestions given by others. I used the 16 oz. cheddar cheese, the garlic mushroom soup, fresh broccoli and steam the rice on 4 cups of vegetable broth. The cost for this recipe was approximately $13. Cheddar cheese, $4.68; soup, $1.25; fresh broccoli $3.18; vegetable broth, $2.48. Rice and onion were the two other mayor ingredients.
This was great! I used a 16 oz. bag of shredded cheddar cheese instead of the processed cheese spread and it turned out wonderfully!
Wonderful dish! I had one can cream of mushroom and one can cream of celery so I used them both. I also steamed my rice and had leftover chicken which I shredded and added. Used frozen broccoli florets and they were great. Instead of the processed cheese, I also used grated cheddar cheese. Mixed it altogether and added garlic powder, pepper and salt. Delicious!
Great recipe. I altered the recipe a bit by sauteeing a handful of fresh mushrooms with the onions as well as using fresh broccoli and blanching for a couple minutes. I didn't have any processed cheese on hand so I grated cheddar cheese and mixed it in with all the other ingredients. Thanks for the post
I make this for potlucks and holiday dinners, but never include the onion. I think it tastes great without it! I also use 1 can cr. of mushroom and 1 can cr. of celery in my recipe. I don't care for mushrooms and don't want the taste to be overpowering.
My family has been making this recipe for years, originally just with Thanksgiving dinner. Now it shows up at most of the family functions. I prefer partially steamed fresh broccoli before mixing with other ingredients. Everyone's favorite rice.
My husband and I love this recipe. I did not cook my broccoli as we like it a little crunchy, but other than I didn't change a thing, fantastic!!!! Thank you for sharing.
This dish was very tasty! Since I sauted the onions in butter, I left the butter out of the recipe. There was a nice blend of ingredients - had a great flavor.
I just made this for Easter and it was a hit. Very easy and tasty. I forgot to season with salt and pepper before baking, but no one noticed. The cheese sauce is probably salty enough, you don't need to add extra.
Glad I read the reviews, I also used fresh grated cheese but included an Italian blend cheese. I also added fresh garlic to the onions towards the end of sauteeing them. Can't go wrong with fresh garlic in anything! I also have always liked the Ritz cracker drizzled with butter topping (I Can't Believe It's Not Butter light and reduced fat Ritz) to save on calories! One final amendment I made was the use of brown rice cooked in vegetable broth. Everone agreed, best Broccolli casserole they have ever had! Sooo yummy!
I dont like broccoli and this was great. I added a little more cheese.
This has become a staple for buffets and entertaining dinners. I even used it as a side dish at a barbecue and it was gone in minutes!! Leftovers freeze well.
The taste was good but it was very dry.It needs more liquid,maybe add some milk to the soup??
This is one of the best recipes I have ever used. Made it for Thanksgiving and then for a potluck at work. Everyone wants this recipe. Thanks A lot.
Such an easy throw together meal that can be altered to your taste! I put crushed Ritz crackers on top, and used shredded cheddar cheese instead of the jarred stuff. Comfort food at its finest!
This is an excellent recipe! My husband hates broccloi but, he eats this right down! So do my grandkids! Thanks so much.
Very good and easy to make. To make it a full meal in one, I added some fried ground beef.
This recipie was good. Like the previous reviews, we used steamed rice and added some chicken to make it a complete meal.
Great combination of flavors. Made a LARGE 9x13 casserole. If you are only serving a few people you may want to half the recipe. Make sure to steam the broccoli and not over cook it before you put it in the casserole. I used velveeta, thinned with a little milk (in place of the cheese sauce it called for) and it turned out great.
Very yummy!! I didn't even cooks the frozen broccoli or the instant rice, just threw it all together and it still came out great! Very easy and very good!!
I made this with the broccoli cuts as per the recipe, but I changed the soup from two cans of cream of mushroom to one can of cream of mushroom and one can of broccoli cheese, and I used real shredded cheese. Fantastic!
I skipped the rice and butter. I also added shredded cheese instead of jar cheese. Add 1 egg to give a thickness and crumbled Ritz on top and bake for 45 minutes. YUMMY!
This Recipe was a lot better than I thought it would be. I made it because I was running out of food and had most of the ingredients. The only thing in didn't have was the processed cheese (mainly because I don't eat the stuff) and instead I just put some shreaded dubliner in. It was great.
This recipe was great I had it yesterday for Christmas dinner evrey one thought it was the best even the kids loved it we enjoyed it we gaved it all five stars! thanks for the recipe Helen!
We don't eat broccoli very often, but we will now. This was wonderful. My family loved it.
I made this recipe as written. It was very good, but a bit to "cheesy" for me. I will definitely make this again, but next time I will use 1/2 the cheese.
I edited the recipe to yield 18 servings. I added lots more broccoli than what it called for (used frozen broccoli florets). Steamed the broccoli & then sliced it so folks would be less likely to need a knife when eating this. I used unsalted butter, healthy choice cream of mushroom soup & lite cheese. I also did not add any salt at all - the cheese had enough in it to suit our tastes. I added lots of garlic & not as much onion because the company who was eating it are not fans of onions. This turned out so good, & like others have said - this was even better when reheated!
I followed others' suggestions: substituting cream of celery and cream of chicked soups for the cream of mushroom, reducing the onion, using a combination or Velvetta and Monterey Jack cheeses instead of the cheese spread, using Long Grain and Wild Rice, and topping with crushed Ritz crackers. The dish turned out fabulous and was a wonderful side to our pork loin. This dish also reheats well in the event any is actually left.
Made it for Thanksgiving and it was a hit...already had it requested for Christmas!
I added chicken to make this into a meal. My husband and kids liked it but I just thought it was okay. The cheese whiz just tastes a little funky to me. I also cut down on the broccoli to suit my two year old. Otherwise I think it's a solid four star. I just want to add that I tried remaking this tonight with generic cheez whiz. Wow please DO NOT EVER use generic. After tasting it I'm afraid I may have to throw it all away because the taste of the generic cheese stuff is just plain awful. Too bad because this is a good for a family dinner.
This was the hit of our Christmas dinner! I love reading other reviews and tips for ideas when I research recipes. I used regular rice instead of instant, cream of celery soup, and florets instead of chopped broccoli. A sleeve of crushed buttery round crackers made a nice topping before I baked it. This is destined to become a family tradition. Thanks for a great recipe.
