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Nutrition Facts
Serving Size 1 (181g) Recipe makes 8 servings
Calories 264
Calories from Fat 112		(42%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 846mg		35%
Potassium 304mg		8%
Total Carbohydrate 29.3g		9%
	Dietary Fiber 1.8g	7%
	Sugars 4.0g
Protein 9.0g		17%
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Eleanor's Broccoli & Rice Supreme

Recipe #383407 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kristy D.
Jul 30, 2009

This is my husband's grandmother's broccoli casserole and it is his absolute favorite! The original recipe calls for cheese whiz, but personally I prefer velveeta. You could substitute any kind of cream soup, but I like the cream of mushroom for this recipe. Enjoy!

SERVES 8 (change servings and units)

Ingredients

1 cup rice
1 cup milk
8 ounces Velveeta cheese (cubed)
1 (10 ounce) can cream of mushroom soup
2 tablespoons butter
2 stalks celery (chopped)
1 onion (chopped)
10 ounces frozen broccoli
1/2 teaspoon salt

Directions

1
Cook the rice according to package directions. In a small pan, melt butter and saute chopped celery, and chopped onion. Cook for 5 minutes or until soft. In a large bowl, mix soup, milk, and cheese. Combine rice, cheese mixture, vegetables and broccoli and mix well. Pour into a small casserole dish and bake for 45 minutes at 350 degrees.