Broccoli Rice Casserole

Broccoli Rice Casserole

The holidays are coming up and you’re looking for a good dish to bring to your family gathering. How about this Broccoli Rice Casserole recipe? It is easy to make, tastes great, and will be enjoyed by all. Get the ingredients together today so that you can enjoy it tomorrow!

prep: 30 mins cook: 45 mins total: 75 mins Servings: 10 Yield: 10 servings


salt and pepper to taste

1 (10.75 ounce) can condensed cream of chicken soup

3 cups instant rice

2 (10 ounce) packages frozen chopped broccoli

1 bunch celery, chopped

1 ΒΌ cups water

1 (16 ounce) package processed American cheese, cubed

1 (10.75 ounce) can condensed cream of mushroom soup

1 large onion, chopped

1 tablespoon butter


Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

In 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.

Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Nutrition Facts:

Per Serving: 612 calories; protein 20.7g; carbohydrates 92.1g; fat 17.9g; cholesterol 47.3mg; sodium 1165.9mg.

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