Broccoli Casserole II

6 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (2)
A comforting broccoli and rice casserole with cream of chicken soup, Velveeta cheese, and sautéed onions and celery. This easy side dish bakes in just 30 minutes and is perfect for potlucks or weeknight dinners.

Ingredients

6 servings
  • 1 (10 oz) can cream of chicken soup
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 small box frozen chopped broccoli
  • 3 tbsp margarine
  • Half a block of Mexican Velveeta cheese
  • 2 cups cooked rice
  • 1 cup of milk
  • Black pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. In a medium pan, sauté onions and celery in margarine over medium heat until softened, about 5-7 minutes. Mix in the cream of chicken soup and milk.
  3. Stir in cheese until melted, then add the broccoli and cooked rice. Season to taste with black pepper (remember the soup is already salty).
  4. Pour into a 2-3 quart casserole dish. Cover with foil and bake for 30 minutes until heated through and bubbly.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes! Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Q: My casserole came out watery. What happened?

A: Frozen broccoli can release a lot of water. Make sure to thaw and drain the broccoli well before adding it to the mixture, or use fresh broccoli that you've blanched and drained.

Tips and Techniques

You can substitute butter for margarine for richer flavor. If you prefer a crispier top, uncover the casserole for the last 10 minutes of baking.

Ingredient Substitutions

  • Mexican Velveeta cheese: regular Velveeta or shredded cheddar cheese
  • cream of chicken soup: cream of mushroom or cream of celery soup
  • frozen broccoli: fresh broccoli florets, blanched

Equipment Needed

  • Medium sauté pan
  • 2-3 quart casserole dish
  • Aluminum foil