Broccoli Rice Bake Recipe

5 2 3
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Broccoli Rice Bake Recipe

Read Reviews
5 2 3
Publisher Photo
We start thinking about creamy casseroles like this when the seasons start to change. It's warming and comforting, plus getting it ready for the oven takes only minutes.—Naomi Cross, Owenton, Kentucky
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup process cheese sauce
  • 1 cup uncooked quick-cooking rice
  • 1 can (4 ounces) mushroom stems and pieces, drained and chopped
  • 2 packages (10 ounces each) frozen broccoli cuts, cooked and drained

Directions

In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the soups, cheese sauce, rice and mushrooms. Stir in broccoli and the celery mixture.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Broccoli Rice Bake in Casserole Cookbook 2001, p238

Nutritional Facts

3/4 cup: 267 calories, 16g fat (10g saturated fat), 38mg cholesterol, 1216mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 8g protein.

  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup process cheese sauce
  • 1 cup uncooked quick-cooking rice
  • 1 can (4 ounces) mushroom stems and pieces, drained and chopped
  • 2 packages (10 ounces each) frozen broccoli cuts, cooked and drained
  1. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the soups, cheese sauce, rice and mushrooms. Stir in broccoli and the celery mixture.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Broccoli Rice Bake in Casserole Cookbook 2001, p238

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Reviews forBroccoli Rice Bake

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raswanson User ID: 1687499 38742
Reviewed Nov. 25, 2011

"Have made several times but I do add an extra 1/2 cup of rice...it's always a hit!"

MY REVIEW
khyeoman User ID: 3026741 52881
Reviewed Apr. 24, 2008

"similiar to our broccoli casserole- omit mushrooms"

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