It takes a lot of work to make an Eastern European babka loaf, despite the fact that it is tasty. Here’s a quick and simple alternative for those of us with limited time that will have everyone requesting more. If desired, sprinkling confectioners’ sugar.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- ½ cup butter
- 1 large onion, chopped
- 1 (16 ounce) package frozen chopped broccoli
- 1 ½ cups cooked regular long-grain white rice
- 1 (10.5 ounce) can Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz)
- ⅓ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a 10-inch skillet over medium heat. Add onion and cook until tender-crisp, stirring occasionally.
- Add broccoli to the skillet and cook until it’s tender-crisp, stirring occasionally. Stir in rice, condensed soup, cheese sauce, and milk. Cook and stir until cheese is melted. Pour broccoli-rice mixture into a 2-quart shallow baking dish.
- Bake in the preheated oven until the mixture is hot and bubbling, about 30 minutes.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 552 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made it but burnt the top – getting used to a new tool. Even with that, it exceeding my expectations. This will be one of my real favorites with a couple tweaks on my part.
I used great value cheddar cheese sauce for dip just to try this recipe it worked really well and tastes better than I thought it would in want to try fresh cheese next time but great value is a good option
Very Good, Iadded sliced chestnuts for a little crunch.
I used half the butter called for because I had a smaller onion. There wasn’t enough liquid in the recipe and next time I make it I will add more milk, or maybe use a can of chicken broth instead. I also like the idea of adding chicken to this. I made this for lunch but this would make a great evening meal as well. I had queso dip on hand for the cheese, but I have Velveeta cheese sauce next time I make it. I might use grated cheese and see how that turns out.
I embellished on the recipe and turned it into a meal. I sautéed boneless chicken breasts along with the broccoli. After that, I followed the recipe as printed.
To make this even easier, I made some changes and it turned out great. Used frozen Jasmine rice instead of making the rice, and add rotisserie/pre-shredded chicken I had on hand. I steamed fresh broccoli in a covered bowl in the microwave for 3 minutes, then added that, the rice, chicken, Campbells cream of chicken soup, butter, a dash of heavy cream (instead of milk) and shredded cheddar (instead of processed cheese) directly to a baking dish and mixed before baking. Okay, maybe I changed a lot! But it’s a great basic recipe.
Wonderful and easy. I added jalapeños and mozzarella cheese and it was great and ready
This recipe has quickly become a family favorite as a side dish. Always works well as a main dish with some cooked chicken breasts added. Thank you for the recipe!
Delicious casserole I used 1+ cup shredded sharp cheddar cheese instead of Cheeze sauce I probably used 1 cup milk otherwise it was too thick It served 9 adults
I followed the recipe but I used broccoli florets and rough chopped them. Chopped broccoli is a little too fine for me. I topped with some shredded cheddar. Delicious!
It was ok.
I’ve made this several times and it’s always a hit. Recently I started adding crushed Ritz on top and it’s even better. My suggestion is to chop up the broccoli florets into smaller pieces, which is easier to do if you thaw them out a bit first.
Delicious recipe that I will keep! Used fresh broccoli, shredded cheddar, and a few Deluxe American slices and doubled the milk.
I added some grilled chicken and used Velveeta and some shredded cheddar cheese instead of cheese wiz. It was a hit and I’ve got picky eaters so I was pleasantly surprised!
A recipe that probably has enough fat, cholesterol and salt to bring down Paul Bunyan’s ox. Which, of course, is why it’s so delicious. I made it exactly as directed in the recipe. It came out extremely soupy. Next time I’d probably skip the milk and add more broccoli and rice. The good news is, if you refrigerate or freeze the leftovers, they solidify somewhat when reheated. Extremely rich, and nice for a special treat!
This was exactly what I was looking for. The only thing I did differently was leave the onion out because I was in a hurry.
I made this today, using some leftover plain white rice, two large fresh broccoli crowns, and a bag of frozen onions. Aprx. 2 cups. I think this is a wonderful base recipe, and I definitely varied it, but it was excellent, smooth, creamy, and beautiful to look at as well. I kept the Cheez Whiz at the same amount, but added two tablespoons or so of cream cheese, plus two cups of a finely shredded cheddar-quesadero cheese blend. I ended up with a LOT more than 16oz of broccoli (which I sautéed with the onions, after letting them cook down a bit), so I knew right away that I needed to bump up the ingredients. I added both crm of chicken and mushroom (one of each), plenty of freshly ground pepper, about a teaspoon and 1/2 of paprika, garlic powder to taste, and about 1/2 tsp of red pepper flakes. I also increased the milk to abt 2/3 cup, and I topped the casserole with the final 1/2 cup of shredded cheese blend, then layered the PLAIN, UNSALTED white rice at the bottom, then the broccoli mixture, more rice, and topped it with the remaining cheese blend. I kept the baking time at 30 minutes. It is important to note—No additional salt was added, as there is PLENTY with the cheeses and soups. This was so good! A wonderful use of leftover rice, and the fresh broccoli cooked beautifully. I will make this exactly the same way next time!
Halved the recipe, used Cream of Celery soup, and shredded Mexican cheese (mixed with a little extra milk) because that’s what I had. I thought it needed a little more flavor, so I lightly topped with Italian breadcrumbs and Parmesan Romano blend before baking. Plenty for two people and we have leftovers. Very good!
I didn’t have cheez whiz so I used velveeta. I also added pepper to taste.
I made this recipe to go with our Easter ham today and we all loved it. I added 1/4 tsp black pepper, otherwise no changes. I will definitely be making this often.
I make this for almost every holiday and my family DEVOURS it! I always make double because it’s the first thing to disappear!