Broccoli Rice Casserole

Name: Broccoli Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 2 c. chopped celery; 1 bell pepper, chopped; 1 c. margarine; 1 bag broccoli florets; 2 cans cream of mushroom soup; 1 c. rice; 1 tsp. salt; 1 (8 oz.) jar Cheez Whiz; 2 c. grated Cheddar cheese

Eats Now Editorial Team · 802 kcal · Soups & Stews

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

Serves 4 Soups & Stews

Servings: persons

1 c. chopped onion
2 c. chopped celery
1 bell pepper, chopped
1 c. margarine
1 bag broccoli florets
2 cans cream of mushroom soup
1 c. rice
1 tsp. salt
1 (8 oz.) jar Cheez Whiz
2 c. grated Cheddar cheese

1
Saute onion, celery and green pepper in 1 cup margarine.
2
Add broccoli and mushroom soup.
3
Cook rice in 2 cups water, 1 teaspoon butter and 1 teaspoon salt for 15 minutes.
4
Add the Cheez Whiz. Mix together in large casserole; top with cheese.
5
Bake at 300u00b0 for 40 minutes.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 c. chopped onion, 2 c. chopped celery, 1 bell pepper, chopped, 1 c. margarine, and more.

Yes, Broccoli Rice Casserole falls under the Soups & Stews 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
Calories
802 kcal
Category
Soups & Stews

Eats Now Editorial Team

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

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