This quick juice is ideal for on-the-go consumption and has healthful flavors from apples, oranges, ginger, and turmeric.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup uncooked white rice
- 5 tablespoons margarine
- 1 cup chopped onions
- 1 cup chopped celery
- 1 (10 ounce) package chopped frozen broccoli, thawed and drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) jar processed cheese spread with jalapeno
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
- In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
- Bake in preheated oven for 35 minutes.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 532 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great and easy recipe to make. I made some changes to a heart healthier recipe. I used Country Crock in place of the butter, fat free mushroom soup and Campbells Fiesta Cheese with Jalapeno soup in place of the cheese spread. End result is very low in saturated fat with all of the taste. Thanks for the recipe
Everyone loved this at both Thanksgiving celebrations we went to. I ended up using a half block of jalapeno Velveeta (so 16oz), and 16oz broccoli florets. With those increases, I felt it needed more mushroom soup, so I used half a can more of cream of mushroom. I also made a crunchy topping- melted butter, crushed Ritz crackers, and Italian seasoning. Bake time was 45 minutes in a square glass casserole dish.
I will definitely make this again!
I left out the celery, turned out great!
My 19-year old son’s comment: I’ve had this other places and it usually doesn’t have any flavor but this is GOOD! Now – I’m the person who tweaks recipes and for that I apologize to those who believe we must follow a recipe exactly. My changes/suggestions: I sauteed onions, celery and green peppers in the butter – about 1/3 of a cup of each. I used Velveeta cheese which I cut into small pieces and mixed with the other ingredients when I added the rice (to melt the cheese more evenly). I also added season salt, pepper, a dash of hot sauce, and a dash of garlic powder. YES! I will make this recipe again and probably frequently because my family LOVED it and they can be very hard to please.
Used Old English cheese in a jar, but melted it with the onions and butter, which helped in spreading it into the rest of the casserole. Delicious! Will make again.
This was great! I added rotisserie chicken and made it a main course! I couldn’t find jalapeno Cheese Whiz so I did regular Cheese Whiz and added some canned diced jalapenos. That really gives it a subtle kick and flavor. I also added some crushed Ritz crackers to the top. Also, I didn’t read the instructions well and just dumped the frozen broccoli in to it and baked it. That made the broccoli more crisp, but we actually liked it better that way. We’ll definitely make this again!
I made this casserole according to the recipe. I thought it seemed a little bland. Cheese Whiz is NOT the product it used to be, so I think that may be the reason there isn’t a lot of cheese flavor. If I make this recipe again, I will probably add some real cheese to enhance the flavor.
This wasn’t bad. It wasn’t omigod crazy delicious, but… it’s a rice & broccoli casserole. I added some garlic and onion powder, and salt & pepper for taste. I think it would’ve been too bland otherwise. I also topped it with bread crumbs for some crunch. The original recipe is okay, just needs tweaking.
This was pretty darn good once I doctored it up a bit. As did others, I used shredded Cheddar-Jack cheese in place of the processed cheese spread, adding 1/2 tsp. each garlic salt, onion powder and kosher salt, and 1/4 tsp. black pepper. I also added 1 large boneless skinless chicken breast which I oven roasted and diced, and used an entire 14-ounce package of broccoli. I mixed all in a large bowl before placing in the greased dish (I used a 2-qt. soufflé dish). I then topped it with a mixture of crushed Ritz crackers, panko crumbs, grated Parmesan, more of the Cheddar-Jack and melted butter. The casserole baked for 45 minutes without covering and browned nicely without burning.
I used chopped fresh broccoli, penne pasta and shredded cheddar since I had it all on hand and it was really good… Very versatile recipe! My kids loved it and it’s definitely going into the recipe bank! I do suggest adding some milk if you are using real cheese, I added about 1/4 cup.
Switch the cheese to sharp cheddar… More salt and pepper and garlic. Totes MahGoats!
Not great. Probably won’t make again.
Made this recipe last night and it was amazing followed step by step except I too used the velveeta blocked cheese I also added diced chicken and instead of cream of mushroom I did chicken and their were no leftovers delicious recipe
Not having a few key ingredients worried me, but it turned out great..used cream of chicken soup and a jar of con queso cheese sauce with jalapeno.
Used fresh broccoli and 5 oz jar pimento spread and 3 oz cheddar. It was a bit dry but very tasty. Next time I will add some milk.
i really like it but i used brown rice instead of white i also added onion powder and instead of butter i used olive oil and i used cream of chicken instead of mushroom i also used shredded cheddar cheese instead of processed and i added sliced fresh mushrooms (=
Real Good!
This was great! We have a vegetarian au pair living with us and I needed something quick and easy to make for dinner. This was very well received 🙂 Very tasty and very easy! My 18 month old daughter loved it too 🙂
This recipe was a huge hit at our house and was delicious! Instead of the canned cheese I used 2 cups of mild cheddar cheese. I also brought my frozen brocoli to a boil, drained the brocoli, and then mixed it with all the other ingredients. Next, I doubled the amount of cream of mushroom soup. Finally, I topped it with crushed up Ritz Crackers and poured 1/4 a cup of melted butter on top of that before baking. It was very easy to make and will definitley be doing it again real soon. Bonus: you could easily make this recipe healthy if need be.
I made a lot of alterations. I used a substitute for the cream of mushroom – a recipe I found online that I also made significant alterations to – it ended up consisting of 1TBSP melted organic margarine melted over low medium heat then added 3TBSP of flour slowly, remove from heat and stir until smooth. Then add 1/2 cup milk and 1/2 cup of organic vegetable broth, slowly – stir until smooth. Then you can added chopped mushrooms, but I didn’t (because I didn’t have any on hand). Then return to heat and bring to a gentle boil, stirring constantly until it thickens. Then add salt and pepper. I also replaced the jarred cheese with shredded cheddar. I added garlic powder and cilantro leaves to the onion/celery mix and used 3TBS olive oil instead of margarine. I baked it for 10 additional minutes and covered it with foil.