Broccoli Casserole

Name: Broccoli Casserole
Yield: 4 servings
Cuisine: American
Ingredients: 1 large onion, chopped; 1/4 c. bell pepper, chopped; 1/2 c. celery, chopped; 1/2 stick oleo; 1 can cream of mushroom soup; 1 can chicken soup; 1 (8 oz.) jar jalapeno Cheez Whiz; 2 (10 oz.) pkg. frozen broccoli, cooked and drained; 3 c. cooked rice; salt and pepper to taste

Eats Now Editorial Team · Vegetarian

Jump to Recipe

Broccoli Casserole – a delicious recipe with onion, bell pepper, celery, oleo, cream of mushroom soup, chicken soup. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large onion, chopped
1/4 c. bell pepper, chopped
1/2 c. celery, chopped
1/2 stick oleo
1 can cream of mushroom soup
1 can chicken soup
1 (8 oz.) jar jalapeno Cheez Whiz
2 (10 oz.) pkg. frozen broccoli, cooked and drained
3 c. cooked rice
salt and pepper to taste

1
Saute onion, bell pepper and celery in oleo.
2
Add soups and cheese. Cook over low heat until cheese melts.
3
Fold in broccoli and rice.
4
Add salt and pepper to taste.
5
Put into greased casserole dish and bake at 350u00b0 for 25 or 30 minutes.
6
Serves 6 to 8.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, chopped, 1/4 c. bell pepper, chopped, 1/2 c. celery, chopped, 1/2 stick oleo, and more.

Yes, Broccoli Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Baked Fiesta Spinach Dip Recipe
Asparagus Ribbons With Lemon and Goat Cheese
Black Bean And Vegetable Stacked Enchilada Recipe
Tofu, Cauliflower, Cabbage and Onion Stir-Fry W/ Coconut Peanut

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy