Broccoli Rice, and Cheese Casserole

This is another holiday staple in our family. I can’t imagine a holiday without it. It’s a very simple recipe that feeds a lot of people, and doesn’t cost an arm and a leg.


  • 1/2 cup chopped onion
  • 1/2 cup celery chopped
  • 2 tablespoons butter or margarine
  • 2 cups cooked white rice
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) package frozen chopped broccoli, cooked,well drained (I use fresh)
  • 8-12 ounces of Velveeta


  1. Saute onion, celery, and 2 tbsp butter in skillet cook until soft around five minutes and set aside
  2. Cook rice according to the directions on the package
  3. While the rice is cooking steam broccoli until it’s tender
  4. Add rice, soup, broccoli, sauted vegetables and velveet together, and mix well.
  5. Spoon into 1 1/2 quart casserole dish 
  6. Bake at 350F for 30-35 minutes or until thoroughly heated.


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1 thought on “Broccoli Rice, and Cheese Casserole”

  1. mmm…this looks so yummy! 🙂 I made something similar to this to take to a church potluck, but it didn't have Velveeta–I bet that makes it extra yummy and cheesy!


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