Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Broccoli-Rice Casserole Recipe
    Lost? Site Map

    Broccoli-Rice Casserole

    Broccoli-Rice Casserole. Photo by *Parsley*

    1/3 Photos of Broccoli-Rice Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Galley Wench's Note:

    Posted for ZWT 2006.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cook broccoli in boiling water for 3 minutes or until crisp tender.
    2. 2
      Drain and plunge into cold water, drain again and set aside.
    3. 3
      Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat.
    4. 4
      Add onions and sauté for 3 minutes or until tender.
    5. 5
      Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly.
    6. 6
      Cook an additional 2 minutes or until thick and bubbly.
    7. 7
      Remove from heat and stir in pepper.
    8. 8
      Combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. Spoon into shallow 2 quart casserole coated with cooking spray.
    9. 9
      Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs.
    10. 10
      Sprinkle over mixture.
    11. 11
      Bake 350°F for 25 minutes or until thoroughly heated.

    Ratings & Reviews:

    • on October 11, 2013


      Great casserole. Easy to do and great flavors. Served with chicken.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2007


      Very tasty! I also liked that this version had ingredients I could pronounce. Used a shortcut which worked quite nicely: In the covered casserole dish, added the chopped broccoli and microwaved for 3 mintues on high, no water necessary. Perfectly crisp tender and green, and, since I just added the other ingredients to the cooked broccoli before baking, no extra dish to wash :) Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2007


      Takes longer to make than the classic Cheez Whiz/Cr of Mushroom version, but the taste and texture is worth the effort! I used fat free milk and still had great results. Great use for leftover rice....especially from chinese takeout. Thanx for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Broccoli-Rice Casserole

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 228.6
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 4.7 g
    Cholesterol 22.0 mg
    Sodium 212.2 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 2.3 g
    Sugars 1.6 g
    Protein 8.0 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites