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Nutrition Facts
Serving Size 1 (239g) Recipe makes 6 servings
Calories 322
Calories from Fat 117		(36%)
Amount Per Serving		%DV
	Total Fat 13.0g	20%
	Saturated Fat 7.2g	36%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 925mg		38%
Potassium 416mg		11%
Total Carbohydrate 39.0g		13%
	Dietary Fiber 2.2g	8%
	Sugars 4.7g
Protein 12.8g		25%
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Thanksgiving Day 2007

chelleshocked

Rice, Broccoli, & Cheese Casserole

Recipe #36952 | 1¼ hours | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: misfit
Aug 13, 2002

This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.

SERVES 6 (change servings and units)

Ingredients

1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can mushrooms

Directions

1
Mix everything in a big casserole dish.
2
Bake at 375°F, for 45 minutes.

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Featured Reviews for This Recipe

From: Mikayla1969

On Jul 24, 2009

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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From: Mishka 711

On May 31, 2009

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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From: Jessica T

On Nov 11, 2006

I don't give many things five stars, but this came close. I used extra rice, cream of mushroom soup (reading the recipe wrong). I might use a smaller onion next time, and brown it next time to get a softer onion. Great recipe, will make again in a pinch!

5 people found this review helpful

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From: Diane R

On Feb 13, 2006

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!