Broccoli Cheese & Rice Casserole

Linda Howe


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.


★★★★★ 1 vote

20 Min
1 Hr


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2 lb
broccoli, fresh
1 large
red onion or vidalia if you can get them!
1 stick
1 15oz. jar(s)
2 c
uncooked rice
1 can(s)
evaporated milk
1 can(s)
cream of mushroom soup

How to Make Broccoli Cheese & Rice Casserole


  • 1Cook rice. While rice is cooking, cut and trim fresh broccoli into bite-size pieces. Chop red onion.
  • 2In 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.)
  • 3Add cheeze-whiz, soup, milk and cooked rice and stir together.
  • 4Place in a casserole dish and bake at 350 degrees for about 60 minutes.
  • 5This freezes well.....although I never have any left over to freeze. hehe

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About Broccoli Cheese & Rice Casserole

Course/Dish: Rice Sides
Hashtags: #rice, #cheese, #broccoli

Show 4 Comments & Reviews

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