Home > Recipe > Recipe – Cheesy Broccoli Rice Casserole

Recipe – Cheesy Broccoli Rice Casserole

November 3, 2011 Leave a comment Go to comments

This is a recipe that my mom got at some point down the line and something that she made when I was growing up. It’s best served with a cut of beef–we always had it with flank steak or (last night’s pairing) filet mignon with a glass of red wine.


  • 1 1/2 cups Onion, chopped
  • 1 1/2 cups Celery, chopped
  • 2 tablespoons Shortening (you can use butter or olive oil, I stick to tradition though!)
  • 1 cup Minute Rice, uncooked (this may need tweaking, I thought it could have used more rice last night, but probably no more than 1 1/4 cups)
  • 10 ounces Chopped Broccoli, frozen
  • 1 can Cream of Mushroom soup
  • 1 can Cream of Chicken soup
  • 1 jar (8 ounces) Cheese Whiz


  1. Saute the onion and celery in the shortening.
  2. Cook rice per box directions (it should be a 1:1 of water to rice).
  3. Steam broccoli.
  4. Mix everything together (I just folded all the ingredients together in the skillet I sauteed in and tossed it in the oven–make sure your skillet is oven safe!).
  5. Bake at 375 20-30 minutes or until bubbly around the edges.

From the Kitchen of Linda Blake

Categories: Recipe
  1. November 4, 2011 at 2:56 pm

    Wow, that sounds yummy.

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