This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California

Broccoli Rice Casserole

butter

onion,

celery

frozen chopped broccoli, thawed

(8 ounces) cheese dip

(10-1/2 ounces) condensed cream of mushroom soup, undiluted

(5 ounces) evaporated milk

rice

Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese dip, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

I have made this  many times for family events. Always have to double it (Huge Family), I usually use 1 can cream of mushroom and 1 can cream of celery. I also add some diced precooked chicken. I love it because you can adjust to your own specific tastes. Thank you for the great recipe. Even my broccoli hating family members like it.

We'v used this recipe for many family gatherings and everyone loves it.

Tasted good, but didn't like the texture.  Will try making it again using Velveeta instead of Cheez Whiz.

I have used this recipe since it came out in Taste of Home for years.  It is a huge family favorite..in fact, I am making it today to take to one of my daughter's friends who just had her wisdom teeth out and needs something yummy but squishy to eat!  A definite must try!

I remember eating this as a child.  It turned out really salty and I love salt.  I didn't serve it, I quickly boiled some chicken in water, bay leaf and spices then added the casserole to the broth with the diced up chicken and  now we had soup for dinner.

My family and I loved this recipe but I made some alterations to it. ..i substituted evaporated milk for 2/3 cups of vitamin D (x2), as well as I used "shamys garlic butter" for sauteing the onions and broccoli. I also used velveeta cheese (about 16 cubes) in the sauce as well as I used 1 can of cream of celery(instead of chopped celery) and 1 can of cream of mushroom..oh and I MIXED everything in a souffle dish and topped with the rest of the sauce that was left and with shredded Monterey cheese! It came out very creamy and cheesy but not soupy. My husband and two kids LOVED IT!! There was no left overs!!! I will be making this again!

I have made this recipe several times.  It is a comfort food favorite for me and my family.

I use Tostistos Cheese Sauce (medium) instead it's much tastier!!!

I have made this several times and we love it. I do pre-cook the broccoli  before since we like our cooked veggies fork-tender, not crisp-tender (except for corn on the cob).  This time I used cream of broccoli soup that I happened to have. And I use a cup of Cheez Whiz for the cheese sauce.

I make my sister make this everything Thanksgiving!! LOVE IT

This recipe was originally in an Easter edition of Taste of Home Magazine several years ago. I've made it every year since and have had requests for the recipe. This recipe is easy to make and tastes great. I use the boxed block of velveeta.

This is so yummy! I am always sure to serve it at Thanksgiving dinner. It is very rich and creamy. Thanks so much for this recipe!

A standby recipe because I know any time I fix it, my family will scrape the pan to get the last bite.

I've made this many times and everyone likes it - even those who don't like broccoli.

I make this, but I use long grain & wild rice, then i layer it, rice, broccoli mix, rice, mix & top it with some shredded cheese (sometimes I use a layer of shredded cheese in between as well!

This went over well at Christmas.  I would probably double it and bake in a larger pan next time as someone else suggested.  My only complaint is that mine did not look as pretty as the picture.  It seemed like all of the broccoli stayed on top, almost as if it were a topping.  Still good, though.

I found this recipe to be very 'goopy'; we did not enjoy the texture.

I used velvetta cheese instead of jarred. Added a pound of it melted instead of 8 oz since we love cheese. It was wonderful. No leftovers

This was good but not amazing. I didn't have Velveeta so used half a can of cheddar cheese soup, some mayo and some shredded cheese. Then stirred the whole mixture together. It was good but needed salt!

https://videodam.tmbi.com/wp-content/uploads/2021/02/BroccoliRiceCasserole_DIYD_1082_020821_H.mp4

Check out this video for how to make Broccoli Rice Casserole

broccoli rice casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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