Broccoli Rice Casserole

Broccoli Rice Casserole

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Jennifer Hawkins


This has a been a family staple at holidays since I was little and my mom and grandma taught me how to make it.


★★★★★ 1 vote

varies by how much they like it
15 Min
20 Min


  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 2 c
    rice, cooked and hot
  • 1 jar(s)
    cheese whiz (15oz)
  • 16 oz
    broccoli, frozen

How to Make Broccoli Rice Casserole


  1. cook broccoli until tender (I find that putting it in the microwave with a little water in a microwave safe glass dish works well -on high for approx. 5 to 10 minutes, checking every few minutes for tenderness)
  2. blend cream of chicken soup, cream of mushroom soup, and cheese whiz in a saucepan on the stove - once well blended cook until hot but DO NOT BOIL
  3. when the broccoli is done, drain any excess water off then add to the hot soup and cheese mixture
  4. spray a glass 9 x 13 baking dish with no stick cooking spray (such as PAM) and spread rice evenly onto the bottom (it will look like a very thin layer)
  5. Slowly pour the broccoli, soup, and cheese mixture over the rice, but Do Not Mix them - they should be 2 separate layers -
  6. bake in a 350 F oven for approx. 20 minutes, or until the edges bubble and get a golden look to them
  7. *If you want a thicker casserole to feed a larger crowd use 3 cups cooked rice and 2 cans of each soup - you may need a little extra broccoli as well - *

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About Broccoli Rice Casserole

Course/Dish: Side Casseroles
Other Tag: Quick & Easy

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