Broccoli Rice, Cheese Casserole

The best broccoli casserole ever. My Great Grandmother used to make this with Thanksgiving and Christmas dinner every year. She used cream of chicken soup instead of cream of mushroom. My family continues her tradition since she has passed away.

I like a little more protein with my meal, so I made this for the first time the day after Thanksgiving and threw in some diced turkey. I now make this dish at least once a month - I'll use leftover chicken, and if I don't have that I'll boil two boneless, skinless chicken breasts in a pot of water with a chicken bouillon cube, salt, Worcestershire sauce (for chicken), and a garlic clove. I use the water from the chicken pot to make the rice (always basmati because it rates much lower on the glycemic index than white rice, but tastes just as good). When I have added the soup and cheese (light velveeta instead) to the onions, I season the mix with salt and pepper to taste. That garlic glove that cooked with the chicken and rice makes it way into the pot as well. Thanks for a great recipe which is quick and easy and tastes wonderful!

Wonderful. I used crushed ritz crackers for the topping. Thanks.

I used Velveeta Cheese instead. It's GREAT!!!

This was a very easy to assemble and bake recipe. It is full of flavor and great for a quick meal during the week. I warmed some leftover rice and used dry bread crumbs instead of fresh, but otherwise followed the recipe as directed. The leftovers were even better!