How to Make Broccoli Rice Casserole | Allrecipes.com

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be healthier and cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Preheat the oven to 350°.

Cook two 10oz packages of frozen chopped broccoli according to the directions on the package.

Drain the broccoli well in a colander.

In a medium saucepan, combine a 10 and 3/4 oz can of condensed cream of chicken soup, a 10 and 3/4 oz can of condensed cream of mushroom soup, and 1 and 1/4 cups of water. Stir everything well to blend it.

Cut up a 16oz package of processed American cheese into small cubes and add it to the soup mixture. Stir the mixture over medium low heat until the cheese has melted, being careful that the cheese doesn't burn.

Remove the pan from the heat and pour the mixture into a large bowl. Add the drained broccoli and three cups of instant white rice. Stir the ingredients to blend them.

Chop enough celery to make about two cups. Then, chop a large onion to make about 1 and 1/2 cups.

In a large skillet, heat 1 tbsp of butter. Add the chopped celery and chopped onion. Cook and stir until they're soft.

Add the celery and onion to the broccoli mixture. Season it to taste with salt and ground black pepper. Stir the mixture again to blend in the seasoning.

Transfer the mixture to a 9 by 13 inch baking dish.

Bake the casserole in the preheated oven for about 45 minutes until it's bubbly and the top is light brown.

Serve the casserole hot right from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens