Broccoli Rice Casserole

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Martha | 📂 Category: Sides A classic baked casserole featuring chopped broccoli, tender rice, and a rich combination of soups and melted cheese. Perfectly comforting and easy to prepare ahead for family gatherings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	30 mins	None	12 servings

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🔪 Key Equipment

• Skillet
• Saucepan
• Casserole dish
• Mixing bowl

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Ingredients

Measurements	Ingredients	Prep / Notes
1/2 cup	Celery	Chopped
1/2 cup	Onion	Chopped
1 tbsp	Margarine	None
1 pkg	Broccoli	Chopped (2 or 3)
1 cup	Rice	Regular, cooked separately
1 cup	Mushroom Soup	2 jars mushroom soup
1 cup	Cream of Celery Soup	None
8 oz	Jalapeno Cheese	Whiz or sharp cheddar cheese
to taste	Salt and Pepper	None

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Instructions

Step 1: Prep and Sauté

1. Sauté 1/2 cup celery and 1/2 cup onion in 1 tbsp margarine until tender.
2. Cook the 1 cup rice separately according to package directions.

Step 2: Combine and Bake

3. Add 1 cup mushroom soup and 1 cup cream of celery soup to the sautéed celery and onions.
4. Mix in the cooked 1 cup rice, chopped 1 pkg broccoli, and 8 oz jalapeno cheese (or sharp cheddar), seasoning with salt and pepper to taste.
5. Transfer to a 3-quart casserole dish.
6. Bake at 350°F for 30 mins, or alternatively at 375°F for 20 mins, until bubbling hot and melted throughout.

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💡 Make-Ahead & Storage: Assemble the casserole in the baking dish, cover tightly, and refrigerate up to 24 hours before baking.

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Original Recipe Scan