Broccoli Rice Casserole recipe (Casserole)


Yield: 10 servings

2 packages (10 ounce) frozen chopped broccoli
3 cups instant rice
1 can (10.75 ounce) condensed cream of mushroom soup
1 can (10.75 ounce) condensed cream of chicken soup
cups water
1 package (16 ounce) processed American cheese, cubed
1 tablespoon butter
1   bunch celery, chopped
1   large onion, chopped
some   Salt to taste

Posted by Kristine on Feb 20, 2008


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 ¼ 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 saute 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 9x13 inch baking dish.

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

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