Broccoli Cheese Caserole

Absolutely loved this, I halved the recipe and used an extra 3 OZ of cheese but thinking I should have used 4…  I also sauteed some mushrooms that I had and put them in and next time I’m all about using a lot more.  The other addition that would just outright make it a meal is that of some diced chicken breast.  Definitely going to give that a shot.

Original recipe makes 10 servingsChange Servings
  • 2 (10 ounce) packages frozen chopped broccoli

  • 3 cups instant rice

  • 1 (10.75 ounce) cancondensed cream of mushroom soup

  • 1 (10.75 ounce) cancondensed cream of chicken soup

  • 1 1/4 cups water

  • 1 (16 ounce) packageprocessed American cheese, cubed

  • 1 tablespoon butter

  • 1 bunch celery, chopped

  • 1 large onion, chopped

  • salt and pepper to taste

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  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Kitchen-Friendly View

  • PREP30 mins
  • COOK45 mins
  • READY IN1 hr15 mins 

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