Brocoli Casserole
Submitted by uclastu
Old-school broccoli rice casserole with Cheez Whiz, cream of mushroom soup, sauteed onions, and celery. Baked uncovered until bubbly and golden. Feeds 6 hungry folks with zero fuss.
YIELD
6 servingsPREP
45 minCOOK
60 minREADY
105 minY’all, this is the broccoli casserole your mama used to bring to every church potluck, and for good reason.
Cooked rice gets stirred into warm, melty cheese spread, then mixed with cream of mushroom soup, tender sauteed onions, celery, and chopped broccoli.
It rests for 30 minutes before hitting the oven so everything melds together, then bakes uncovered until the top gets that beautiful golden crust while the inside stays creamy and cheesy.
No fancy ingredients, no fuss. Just pure comfort.
Kitchen Tips
- Let the casserole rest the full 30 minutes before baking. This lets the rice absorb the soup and cheese, giving you a creamier result.
- Use hot, freshly cooked rice when mixing with the cheese spread so it melts evenly throughout.
- Baking uncovered is key here. It lets the top develop a light crust while the edges get bubbly and caramelized.
Variations
- Swap the Cheez Whiz for a homemade cheese sauce with sharp cheddar if you want a more from-scratch feel.
- Stir in crumbled bacon or diced ham for a heartier one-dish meal.
- Top with crushed butter crackers or French fried onions for extra crunch.
Ingredients
Directions
Sauté onions and celery until tender.
Mix Cheese Whiz with hot rice.
Mix soup, cooked brocoli, onion and celery and then put all together, let set for one half hour and then bake uncovered in 350℉ (180℃) F oven for one hour.
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