Add the rice to the mixture (Photo 7) and stir until all the rice is coated with cheese (Photo 8).

Add the cheese mixture to the broccoli (Photo 5) and stir well to combine.

Stir until the cheese is melted and everything is well mixed.

Add the cream of celery soup, Cheez Whiz, and 1/2 teaspoon of black pepper (Photo 3).

Melt 1/4 cup of butter in a large skillet set to medium heat and sauté the onions until they have just started to turn translucent.

Keep the dice on the smaller side so there are not any huge pieces of onion in the casserole later.

Dice up a small onion, or half of a large onion.

Cut any large broccoli pieces into bite-sized pieces (Photo 1) and place into a large bowl.

I start with 2 cups of minute rice and make it according to the package directions so I have 4 cups of cooked rice.

Cook your rice if you haven’t already.

Prep a 9 X 13 or casserole dish by spraying with baking spray or coating with butter.

Get your oven ready by preheating it to 350⁰F.

You can also make your own, you’ll need the same amount as 2 cans of commercial soup, about 2 2/3 cups. I suspect that almost any cream soup would work. Cream of mushroom soup was used by most of my older relatives so it definitely works. You’ll need about 2 cups.Ĭondensed Cream of Celery Soup – I prefer cream of celery soup because it blends in with the broccoli. You can use a homemade cheese sauce instead. Taste it before you toss it into the oven.Ĭheese – I use Cheez Whiz because it’s the way I was taught. Unsalted butter can be used, but you may need to add a touch of salt to this recipe. I would probably avoid red onions in this recipe because of the color.īutter – I use salted butter in nearly everything I cook. You can partially cook your broccoli if you like it completely soft in the finished casserole.

I don’t precook any broccoli I use in this recipe, it keeps the broccoli a brighter green as it bakes.

Chopped broccoli can be substituted but will have some tougher pieces in it because of the stems. If you prefer to use fresh broccoli, you will need about 4 to 5 cups of florets. Any type of rice will work though, it just needs to be completely cooked before adding to the casserole.īroccoli – I use frozen broccoli because it is always available and it convenient. Rice – I prefer using instant rice because it cooks quickly. I use the same ingredients older relatives used when this dish first became popular a few decades ago. I already said it was a little indulgent.

Yes, this one uses convenience and processed foods as ingredients.

Chez whiz recipes