If you are making ahead, do everything but adding the Cheez-its to the top. Crumble the Cheez-its and add to the top.Ĭook at 450 degrees until hot through about 20 minutes. Stir in the can of cream of mushroom/chicken soup. When the broccoli is just steamed add to the casserole dish. Remember it will cook for a bit in the oven too and we don’t want the broccoli to be mushy. Bake covered at 350 degrees for 45 minutes. Add milk, rice and water and mix thoroughly. Add drained broccoli, Cheez Whiz and cream of mushroom soup. Place butter and sauteed onions in large mixing bowl. When the broccoli turns bright green it is probably done. Cook chopped broccoli according to directions and drain well.
Steam the broccoli until VERY CRISP tender. Level of Difficulty:Easy Time Required:Prep Time – 20min Cook Time – 20 minĢ 1/2 lbs broccoli (cut into equal size florets)ġ2 ozs freshly grated extra sharp cheddar cheeseġ can cream of mushroom or cream of chicken soupġ t salt Special Equipment and Other Items Needed: However, if you want to ‘clean’ it up, I recommend roasting the broccoli and sprinkling it with some fresh bread crumbs and a quality cheddar cheese. Broccoli casserole is delicious and old school all the way down to the can of cream and mushroom soup! I’ve also made it minus the can of soup and made my own flavored roux to reduce the processed nature of the casserole. But when one of my babies asked for it the other day, I thought, ‘Why not!”. Bake at 350 degrees for 30-45 minutes or until hot and bubbly. Cook rice in 1 cup water (by instruction) Add all ingredients together (except shredded cheese) and mix well. I generally make this old-fashioned broccoli casserole only 2X a year – Thanksgiving and Christmas. Cook broccoli according to directions and drain.