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Broccoli, Cheese and Rice Casserole

Cook Time 45 minutes


  • 2 Bunches of fresh broccoli with heads cut off and those heads steamed until tender
  • 3 Cups Instant Rice
  • 1 10.75 oz Can of Cream of Celery Soup
  • 1 10.75 oz Can of Cream of Chicken Soup
  • 1 Cup milk
  • 1 ΒΌ Cups water
  • 1 16 oz package of Velveeta
  • 1 Tablespoon Butter
  • 1 Small Onion chopped
  • 1 Cup shredded cheese
  • Salt and Pepper to taste


  1. Cut up and put broccoli into boiling water for about 2 minutes and remove to bowl.
  2. Cook the rice as package directions show or use your rice cooker.
  3. In a pan, mix and heat up the 2 cans of soup and the water
  4. Melt the butter in a pan and cook the onion until tender
  5. Cut up the Velveeta into cubes
  6. Mix everything in a non-stick sprayed 9x13 Pyrex dish except the shredded cheese.
  7. Sprinkle shredded cheese over top of mixed casserole.
  8. Bake in a preheated 350F oven for 30 - 45 minutes until cheese on top is slightly browned.
  9. Take it out and let it sit for about 15 minutes and then serve!