Broccoli, Rice, and Cheese Casserole

Side Dish

Recipe courtesy of Sweetie Pie’s Cookbook, by Miss Robbie

Serves 6 to 8

  • 1 pound fresh or frozen broccoli florets
  • 1 small onion, minced
  • 1 cup long-grain rice (not parboiled or instant), washed
  • 1½ cups Cream of Celery Soup (preferably home made)
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon onion soup mix
  • Pepper
  • 1½ cups water or chicken stock
  • ½ pound Velveeta, shredded


Broccoli, Rice, and Cheese Casserole

Click image to enlarge


Preheat oven to 400ºF.
If you are using fresh broccoli florets, bring 6 cups water with 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Add the fresh broccoli and boil for 2 to 3 minutes. Drain and rinse with cold water. If you are using frozen broccoli, defrost it in a colander in the sink.
Combine the broccoli, rice, onion, cream of celery soup, butter, onion soup mix, and salt and pepper to taste in a 9x13-inch casserole dish. Add the water and mix well. Stir in the shredded cheese and cover the baking dish with foil.
Place in the oven and bake for about 1 hour, removing the foil and stirring once about halfway through. Test to make sure rice is done. If it’s not, cover and return to the oven for another 15 to 20 minutes.


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When do I add the chopped onions? And do I add them raw, or sautéed?

Never mind. I see it. What a dolt!