Real Recipes From Real Home Cooks ®

layered broccoli-rice casserole...(no canned soup)

(1 rating)
Recipe by
Betty Graves
Germantown, TN

I am not a big fan of cooking with soup in a can, so I searched everywhere to find a broccoli casserole that did not contain soup. I found this site by Paula and it was exactly what I was looking for. I made this and it is so delicious. You can also use the chopped frozen broccoli.

(1 rating)
yield 8 or 10
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For layered broccoli-rice casserole...(no canned soup)

  • 4 c
    (10 ounces) fresh broccoli florets and stems, chopped (stems should be very finely chopped)
  • 1/2
    lemon
  • 1/2 c
    chopped onions
  • 1 clove
    garlic minced
  • 1
    celery stalk, chopped
  • 2 Tbsp
    butter
  • 1 c
    mushrooms, sliced
  • 1 Tbsp
    flour
  • 12 oz
    can regular evaporated milk
  • 1/2 tsp
    salt
  • 1/8 tsp
    white pepper
  • 2 c
    cheddar cheese, shredded
  • 1, 1/4 c
    rice, cooked

How To Make layered broccoli-rice casserole...(no canned soup)

  • 1
    First: Steam (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
  • 2
    Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute' until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1, 1/2 cup cheese and stir to melt. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
  • 3
    Third: Combine broccoli, rice, and cheese sauce. Turn into 1, 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese.
  • 4
    Bake at 350 degrees F until bubbly. I usually cook for 45 minutes.

Categories & Tags for Layered Broccoli-Rice Casserole...(No Canned Soup):

ADVERTISEMENT
ADVERTISEMENT