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Broccoli Rice Bake

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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6-8 servings


  • 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


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

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  • raswanson
    Nov 25, 2011

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

  • beckiwillard
    Oct 3, 2011

    No comment left

  • khyeoman
    Apr 24, 2008

    similiar to our broccoli casserole- omit mushrooms

  • Joanne222
    Mar 11, 2008

    No comment left

  • jbeverland
    Nov 4, 2007

    No comment left