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No Cheese-whiz Broccoli Rice Casserole recipe

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No Cheese-whiz Broccoli Rice Casserole

This is a nice quick casserole that doesnt use the dredded cheese whiz

Posted by: Dana [give medal]

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[Update my dinner status], I'm making this tonight.

35 chefs marked this as Favorite

Servings: 6 Servings
Total Time (median): 1 : 20 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

2 10 ounce boxes frozen chopped broccoli thawed
2 cups cooked rice
8 ounces shredded cheddar cheese
2 10 3/4 ounce cans cream of chicken soup or you
use 1 can each cream of chicken and cream of
mushroom
1 small onion chopped
1 butter

Preparation

1. Cook onion in butter in large skillet until done.

2. Add remaining ingredients and cook just until cheese is melted.

3. Put in 2 quart casserole dish.

4. Bake at 350 for 1 hour.

5. To make ahead and freeze: Mix all ingredients together (start with yourrice cooked, not raw) and spoon into two or even three smaller casseroledishes, cover, label and freeze. If you thaw overnight, just cook the onehour. If cooking from frozen state, add ten minutes or so, check fordoneness. Many thanks to Tornado Ali, for her wonderful tips for freezingthis.

Comments: I hate using Cheese Whiz in casseroles, so I wouldn't make thisuntil my sister-in-law served it one night. No Cheese Whiz, just realcheddar cheese. Delicious, and kid-friendly.

Cuisine: American Main Ingredient: Rice

Tags: Rice, Casserole, Brocoli, American, Dinner, Summer, Buttery [edit]

Groups: [edit]

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No Cheese-whiz Broccoli Rice Casserole Reviews

100% would make "No Cheese-whiz Broccoli Rice Casserole" again.

[add your review]

I really liked the flavor and combination of textures. This recipe is very basic and versatile. I added a can of mushrooms--delicious. I think you could vary the recipe with other favorite additions and it would still taste great. Also, I baked the casserole covered in my Advantium Speedcook oven--Upper Low and Lower Low for about 23 minutes.

This recipe is easy and delicious. I make it without the onions and it still tastes great. I've made this dish many times and always get compliments on how good it tastes. Good for a crowd. Always a hit! Never have left overs! It's that good!

I used 4 cups of the cooked rice and added about a 3/4 cup of chicken broth; yummy!!

[I posted this recipe.]

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