My mother-in-law makes the best broccoli rice bake.

Vernita's Broccoli Casserole

⅓ sleeve buttery round crackers (such as Ritz®), crushed

margarine, melted

(10 ounce) package frozen chopped broccoli, thawed

onion,

Cheddar cheese

rice

(10.75 ounce) can condensed cream of mushroom soup

water

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


Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.


Stir the broccoli, onion, Cheddar cheese, rice,  condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.


Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.


I made this for a Christmas dinner side dish this year and got rave reviews. I did tweak it a little...I sauteed the onion first chopped up the broccoli a little and increased the Ritz Crackers to about a 1/2 sleeve. I also used sharp cheddar for a stronger flavor and added a tablespoon of garlic salt and used low sodium mushroom soup instead

THANK YOU for a recipe that calls for REAL CHEESE and not process cheese spread or Velveeta or any other goo that's not real cheese! I had no crackers so I left them off (DH is gluten intolerant anyway). That said I also had to make my own cream of mushroom soup (couldn't take the chance that Campbell's has wheat in it) but that was no problem. I had leftover rice and broccoli flowerets and onion cook in minutes in the microwave so I basically just stirred everything together and heated it up. Thanks for the inspiration!

i like this recipe. simple fast & cheesy! what more could you ask for? i used cream of chicken instead of mushroom. i may add garlic next time. but this one is a keeper!

Loved this casserole. I made it as a side dish with our pork chops and it was great! The crunch of the Ritz on top really made this dish stand out. I didn't have enough cheddar on hand but it was still really good. I did, however, cook the rice separately as we do not use instant rice-therefore i omitted the water. I will be making this casserole again !!

This darn broccoli casserole was REALLY good!! My tweaks: I cooked the rice first and replaced the water with milk used reduced calorie cream of chicken instead of mushroom used 1/2 sleeve of wheat ritz crackers and about a 1 and 1/2 cup of cheese instead of 2. I also added a little pepper and garlic salt to the mix. AWESOME!!:)

I had planned to eat leftovers the next day...but there weren't any!! I added 1 can cream of celery soup substitued milk for the water and used fresh brocolli (2 stalks) instead of frozen. I added some Italian spice for flavor and cut the cheese in half....my husband asked if we could have it for T-Day!!!!

I subtracted the rice and added a pound of hamburger and it was great-- even better the next day!

Good and easy recipe. I'm the guy that is always designated to bring paper plates and napkins to the family get togethers. So when I brought this broccoli casserole everyone was nervous. Turned out to be a hit. One family member said it was the best she's had. I made a few changes...substituted milk for water and increased the amount of milk by 1/2 cup...and doubled the amount of crackers and butter for the topping.

I subbed a cup of milk for the water and used more crackers than called for. This was delicious! I would use very little onion next time.

While it was easy it didn't have much flavor. Maybe adding some hot sauce garlic or herbs would have given it the extra kick it needed. May try again with some revisions.

vernita's broccoli casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 8

Cost: $2.42 /serving

Author : annette

Ingredients

Instructions

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