Rice, Broccoli, & Cheese Casserole

misfit, I enjoyed this casserole, although I used just a little bit more rice. Thanks!

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This was really good. I took hints from some of the other reviews, I boosted the rice to two cups, I sautee'd the onion with a quarter cup chopped red pepper before I added it to the mix, and I undercooked my rice just a smidge. I used a med. head of fresh broccoli, blanched it for three minutes then sent it into ice water to keep the color. I didn't measure the cheese, just added three thick slices of velveeta off the block. I used one soup can full of skim milk,stirred all the sauce ingredients together over low heat until creamy, then added the rest of the ingedients, also as some others suggested I added a little more then a cup of some leftover smoked turkey breast. Turned it all into the baking dish and it came out simply lovely! Cheesy and rich. I'll add this one to the rotation, thanks!!

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This is almost exactly like my moms recipe. I use 1 C extra rice as well. I also warm the soup, milk, and velvetta on the stove so its nice and melted and blended before putting it in the casserole. I precook the broccoli in the microwave and then chopp it up finner (personal preferance). Then I also like to add cooked cubed chicken breast to make it a main dish. One of my favorite meals!

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I, too, made a couple of changes that I believe make a big difference. I used extra rice as well. I used cheese whiz instead of velvetta, because you can actually combine the soup and cheese and get a better flavor. I also do not precook my broccoli. Just let set out on the counter for a few minutes (maybe 5-10) and throw it in. I either precook the onion or just leave it out. For those that want to kick up a notch, add a tablespoon of your fav. salsa. One last hint:I slightly undercook my rice, so it's not mushy when this cooks.

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This is sooo good! I used an extra cup of rice as others did and subbed cream of mushroom for the soup. This does make the cooled casserole quite stiff, if you want it looser, add more milk accordingly. We didn't mind the thicker texture. Fabulous simple recipe-- and 10x better than the "frozen dinner" variety at the market. My 9 year old had THREE helpings ;) Thanks misfit for this keeper!

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This was delicious!! It reminds me of the one my mother used to make when i was kid. PLus my 2 year old loved it and what a great way for her to get in some vegetables!

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Completely amazing! I was looking for a copycat of the Broccoli Cheese cassarole they serve at Cheddar's restaurants and couldn't find one that was listed as such, but this is pretty close to the mark! Super cheesy and creamy and good. I subbed cheddar cheese soup for the cream of chicken and topped it with some crushed Cheez Its. Yum and yum.

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I made this for our supper tonight to go along with our chicken. I used some leftover rice I had in the fridge and had to sub cheddar cheese for the velveeta(didn't know I was out). Even with the subs it was good. I will use this recipe again, as its a great way to incorporate leftover rice into something different and tasty the next night. Thank you for sharing your recipe with us.

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It was a hit' including for those who had never had this casserole. I too added more rice,just a little more cheese. I have been asked to make it at Thanksgiving.

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Did make this with things I already had in the pantry! My mom made a version of this when I was growing up. She always used Cream Of Mushroom in hers, and so that's what i did. I used fresh broccoli too (about 2 1/2 cups) Now my mistake (which I knew even as I did it!) was that I used brown rice (it was what I had). I don't suggest it! The brown rice didn't soak up the amount of liquid that normal white rice does (despite using over 2 cups cooked rice) and so my end result was a little soupy (my bad). It might have worked if I'd added it dry and then baked, but who knows. All and all good flavor and we both went back for seconds. Thanks!

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got rave reviews from family, thanks!

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This is my husband's all time favorite side dish. I think it's a little bland myself. I brown the onions before adding. We have this at most holiday meals, and his birthday.

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I made this but changed a few things, I cook the rice in chicken broth and add a seasonign blend of frozen onions, celery, bell peppers and parsley to the boiling broth to cook the rice in, I also use cream of chicken with mushrooms soup, it is requested by my grandchildren for every holiday

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Prepared as directed, except used cream of mushroom soup. Felt it was rather bland.

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I didn't love this, but it was ok. My hubby really enjoyed it, so I guess I'll make it again. I don't know what it was, but there was just a flavour there that I didn't really enjoy. I might use a different brand of soup next time. If it makes a difference I'll let you know.

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I'm not sure I should be reviewing this. I just used this recipe as a starting point. But we all loved the final outcome. One of my son-in-laws has requested it again!

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Very nice presentation! I used cream of mushroom soup (reduced fat), brown rice, sliced velveeta, and didn't have any mushrooms. I topped it off with some breadcrumbs at the end and brown it up just a little. It was a hit with the velveeta fans here. Thanks so much for posting!

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Delicious. Very easy to make. I used brown rice and fresh mushrooms. My family loved this recipe.

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My husband and I really enjoy this especially on a cold night. I use cream of chicken and mushroom soup (it comes in one can by Campbells) instead of adding mushrooms. I also boil chicken, shred it, and add it into the mix for a heartier version! I also top it with seasoned bread crumbs. It's wonderful!

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YUM!!! :) this is SO good. I made this a few hours after work, and was pretty tired, so ended up making some accidental substitutions... still came out great! I used 2 cups of rice, and accidentally threw in a 16 oz bag of broccoli (didn't mind at all!) and used 16 oz of velveeta (light). I totally forgot the onion, didn't put in the mushrooms by choice, and used a cream of mushroom soup instead of cream of chicken. ALL THIS and it still came out absolutely delicious. this is a keeper & going straight to my 'zaar stars' cookbook!!! my only tiny suggestion is to let it sit for about 5-10 minutes after taking it out of the oven because it becomes a little firmer and the flavors mingle even more. this recipe would be 10 stars if I was allowed to give that many!! thanks again for sharing.

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