Best Broccoli Casserole Recipe

4.5 3 6
Publisher Photo

Best Broccoli Casserole Recipe

Read Reviews
4.5 3 6
Publisher Photo
I'm a home economics teacher, and finding vegetables recipes my students enjoy preparing and eating really puts me to the test. Many kids who say they don't like broccoli actually ask for second helpings of this one!—Cynthia Kolberg, Syracuse, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 70 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 70 min.

Ingredients

  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup instant rice
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 3 cups frozen chopped broccoli, thawed
  • 1/2 cup diced process cheese (Velveeta)

Directions

Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour. Yield: 6 servings.
Originally published as Best Broccoli Casserole in Taste of Home February/March 1993, p14

Nutritional Facts

1 cup: 251 calories, 15g fat (8g saturated fat), 31mg cholesterol, 1128mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 6g protein.

  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup instant rice
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 3 cups frozen chopped broccoli, thawed
  • 1/2 cup diced process cheese (Velveeta)
  1. Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour. Yield: 6 servings.
Originally published as Best Broccoli Casserole in Taste of Home February/March 1993, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBest Broccoli Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mem381 User ID: 6068967 521
Reviewed Sep. 7, 2012

"I've never made a broccoli casserole so I don't have much to go on, but this one was pretty good. A little too much of the soup for my taste so next time I might try adding more broccoli. I decided to put it in my recipe book so that means it's a keeper."

MY REVIEW
danies User ID: 3598992 293
Reviewed Nov. 29, 2011

"I have hade this recipe for about 18 years and still making it.This recipe got me started with taste of home subscriptions And I still have the original recipe.Named How I Got My Kids to Eat ...Broccoli.It really works.Thank You! Cindy K Syracuse Indiana We love it. DDNies76@aol.com"

MY REVIEW
PuppydogJammies User ID: 3665359 98
Reviewed Dec. 25, 2008

"I wonder...am I supposed to bake this covered or uncovered? I liked the taste after adding seasoning and another 1/2 cup of cheese."

Loading Image
Mediabong Goes Here