broccoli cheese & rice casserole

Name: Broccoli Cheese & Rice Casserole
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: 2 pound(s) broccoli, fresh; 1 large red onion or vidalia if you can get them!; 1 stick(s) butter; 1 15oz. jar(s) cheez-whiz; 2 cup(s) uncooked rice; 1 can(s) evaporated milk; 1 can(s) cream of mushroom soup

(1 RATING)

159 Pinches 1 Photo

Linda Howe

Mesquite, TX

Updated on Apr 27, 2012

This is my version of the ever popular Broccoli-Cheese Casserole. Most recipes call for frozen chopped broccoli, this is where my recipe is different. I use fresh broccoli, which I cut up and steam or cook it with the onions for just a bit, until the broccoli turns a vibrant green.

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Everyone loves this casserole. Louise and Varsey can eat the whole casserole in one sitting!

prep time 20 Min

cook time 1 Hr

method ---

yield 8 serving(s)

Ingredients

2 pounds broccoli, fresh
1 large red onion or vidalia if you can get them!
1 stick butter
1 15oz. jars cheez-whiz
2 cups uncooked rice
1 can evaporated milk
1 can cream of mushroom soup

How To Make broccoli cheese & rice casserole

Step 1

Cook rice. While rice is cooking, cut and trim fresh broccoli into bite-size pieces. Chop red onion.

Step 2

In a large pan, saute broccoli and onions in butter until broccoli and onions are tender. (I sometimes steam the broccoli if I have time so that it is more tender.)
Step 3

Add cheeze-whiz, soup, milk and cooked rice and stir together.
Step 4

Place in a casserole dish and bake at 350 degrees for about 60 minutes.
Step 5

This freezes well.....although I never have any left over to freeze. hehe
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