Layered Broccoli-Rice Casserole...(No Canned Soup)

Betty Graves


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 vote

8 or 10
15 Min
45 Min


Add to Grocery List

  • 4 c
    (10 ounces) fresh broccoli florets and stems, chopped (stems should be very finely chopped)
  • 1/2
  • 1/2 c
    chopped onions
  • 1 clove
    garlic minced
  • 1
    celery stalk, chopped
  • 2 Tbsp
  • 1 c
    mushrooms, sliced
  • 1 Tbsp
  • 12 oz
    can regular evaporated milk
  • 1/2 tsp
  • 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.

Printable Recipe Card

About Layered Broccoli-Rice Casserole...(No Canned Soup)

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat

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