Broccoli Casserole II
Broccoli Casserole II layers tender rice, sautéed onions and celery, and chopped broccoli with condensed mushroom soup and a jalapeño cheese spread for mellow heat. It bakes into a rich, bubbly casserole with a velvety, savory finish—perfect for weeknight dinners or as a comforting side at potlucks and holidays.
- Prep10 mins
- Cook35 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce the heat, cover, and simmer for 20 minutes.
- 3
Melt margarine in a medium skillet over medium heat. Cook the onions and celery, stirring, until tender.
- 4
In a 2 quart casserole dish, combine the onions, celery, cooked rice, broccoli, mushroom soup, and processed cheese spread; mix well.
- 5
Bake in the preheated oven for 35 minutes.
- Calories 366.99 kcal Moderate
- Protein 7.62 g Moderate
- Carbs 38.57 g Moderate
- Total Fat 21.04 g High
- Saturated Fat 8.87 g High
- Trans Fat 1.2 g High
- Cholesterol 34.02 mg Moderate
- Sodium 560.65 mg High
- Fiber 2.99 g Moderate
- Sugar 5.01 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 96.45 mg Low Source
- Iron 1.94 mg Moderate
- Potassium 312.27 mg Low Source
- Vitamin A 244.12 mcg_rae Good Source
- Vitamin C 1.2 mg Low Source
- Vitamin D 0.18 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Onions 🧅