Fresh herbs, rice vermicelli noodles, cucumber, bean sprouts, and grilled shrimp are all included in this vermicelli bowl. This easy-to-make, filling supper is great for warm weather because it’s tossed with a tart sweet-and-sour sauce.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 (10 ounce) packages frozen chopped broccoli
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups instant rice
- ¾ cup chopped onion
- ¼ cup butter
- 1 (16 ounce) jar process cheese sauce
- salt to taste
- ground black pepper to taste
Instructions
- Cook rice as directed on box.
- Saute onions in margarine until done.
- Cook broccoli as directed on package and drain.
- Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
- Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 983 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I lost this recipe and tried to wing it and failed. This is the closest to the one I used to make. I do the can of cream of chicken and can of mushroom soups. I also add 1/2 a can of Rotel to pop it up a notch. I use more of the juice than the tomato mixture. I cover with shredded sharp cheese and broil to melt. YUM!
This pre-Thanksgiving trial was a hit! I used cheddar cheese soup and grated sharp cheddar in lieu of the processed funky cheese. Cooked my rice in chicken broth as many others; added season all season salt, onion powder, black pepper; also added a bit of milk and sour cream when I stirred it together. Then I added crushed Ritz and fresh grated parmesan, mixed with melted butter, for an awesome flavorful crunchy topping. This is going to be on the Thanksgiving table for sure! Thanks for the simple recipe!
I mixed breadcrumbs with it for some extra texture and added some on top. It is a hit!
I used 16 0z of shredded cheddar cheese. It turned out great and I got great feedback on it. I will make it again. I am definitly not a skilled cook. This was simple enough for even an unskilled cook like me to make something edible that did not come from the microwave Lol.
I used brown rice and salsa con Queso cheese. Medium
This was a hit with my husband and I (as well as our sensitive stomachs). I sauteed the onion in vegetable stock instead of butter & mixed that well with the cooked rice to add flavor to the rice. I substituted 2 cups of shredded sharp cheddar instead of the cheese sauce (3/4 of it mixed in and 1/4 spread on top) and used about a teaspoon of garlic pepper instead of the salt & pepper. Made this way it had a mildly complex, savory flavor and was very satisfying. This makes a lot, which is wonderful, so be sure to use your largest casserole dish. 30 minutes in the oven at 350F was perfect. I added it to my recipe book and will be making it again.
The taste was good but it was mushy. I used regular long grain rice instead of instant rice.
This is seriously so, so good. The only things I changed, per some other people’s suggestions, was I made the rice in chicken broth, and used 1 can of cream of mushroom, and 1 can of cream of chicken, and then velveeta for the cheese. I got SO many compliments on this dish, and a ton of family asking for the recipe. A definite keeper!
No changes! It was an easy side dish to bring to a going away party at work. Everyone wants the recipe!!
I made this for a potluck recently; it was great. The only alterations I made was to use Mahatma brand yellow rice instead of instant rice and cream of celery and cream of chicken in place of the cream of mushroom soup. This was purely a matter of taste. I don’t care for mushrooms. I found no need for additional salt or pepper.
This was quick and simple to assemble – I did NOT pre-cook the rice, but instead added it dry with an equal portion of water to the entire mixture, and allowed it to cook to completion in the oven. I forgot to add salt & pepper, but I’m glad I did, because it had plenty of flavor.
Fantastic. I used 1 can of cream of mushroom and 1 can cream of celery.
I think it was very tasteful and filling. I will most likely make again
Excellent! Big hit on Thanksgiving!
So delicious!!
My Grandmother made this for years!! Always had to be one of the dishes for family dinner, we called it Green Rice. Works with frozen spinach as well.
I used Velveeta cheese instead of jar cheese and it came out well. Great side dish or main dish with chicken.
Turned out perfect.
So, so good!! I didn’t cook the rice ahead of time; I just threw it in with everything else, along with a cup of water and a cup of broth. Also, I nuked the onions and butter instead of sautéing them. My husband, who hates broccoli cheese casserole LOVES this, and I think it’s my favorite version ever, too. I recommend using broccoli florets instead of cut broccoli; just make sure to chop them into small pieces.
Omg!!! So yummy, both of my boys (boyfriend and roomate) loved it!!!! I didn’t use the cheese out of the can, just regular sharp shredded cheese and I added tons of boccoli to give it a great texture. Great recipe! Thanks
It didn’t come out like the picture. It didn’t taste like much, just sort of bland.