Vernita’s Broccoli Casserole

I did not Ritz Crackers, used 1/2 sleeve of crushed V crackers. I do not like uncooked rice instead used a little over a cup of cooked rice and brought water down to 1/3 a cup. no onions b/c husband has issues and instead used onion powder for flavor. used cheese I had in refrigerator. used 2 packages of frozen broccoli cooked in microwave and chopped of much of any stems. This is family go to casserole from now on! It is delicious.

This is sooooo good! I added salt and pepper. Also, crushed whole sleeve of Ritz crackers and added some to broccoli mix!! Will make over and over again!

This is the best broccoli rice casserole I have ever eaten. I followed the recipe except I used half water/half milk, sautéed the onions and added 1 teaspoon of minced garlic. Delicious!

I made this broccoli rice casserole as part of my vegetarian Thanksgiving Eve dinner and it was divine! It was just what I was looking for… broccoli was the star of the dish, NOT butter! The only changes I made were using veggie broth instead of water and omitting onions altogether (used 2 tsp of onion powder instead… boyfriend hates onion texture). I also sprinkled a handful of French fried onions on top along the cracker crumbs. My new favorite broccoli casserole!

I should have rated this recipe a long time ago. I made this for Thanksgiving a couple of years ago and have been asked by family members to make it for 3very occasion since. It is very simple to make and is delicious

The only sure fire way to get my son to eat veggies. I think if I made it every night he wouldn’t complain. (My husband and I like it too lol).

This casserole came it delicious, maybe could use some paprika and a pinch of garlic salt/powder. Will make this dish again!!

Doubled the recipe, and made the following very slight changes: Used butter instead of margarine, and one can cream of chicken soup with the one can of cream of mushroom called for. Onion was a bit too much for me, but others in the party didn’t mind (I asked). Raw onion and my stomach do not get along, but cooked onion (absolutely no crunch left) does not bother me at all. The onion in this recipe didn’t cook as well as I thought it would. I may chop it in the food processor next time instead of by hand to see if that makes a difference. If not, I’ll leave out the onion.

This recipe was easy and everyone loved it at our Thanksgiving dinner!

Love this but used golden mushroom soup instead of reg mushroom and chicken broth instead of water and fresh broccoli. I have also added cooked shredded chicken 🙂

This recipe has been a staple in our menu for years; I started out making it for my family, and now, I make it for my husband and for big family events. It is always a hit! My only modification is adding half to three quarters of a sleeve of Ritz crackers. The topping is perfect, so I like to have a lot of it.

It was very good. I used one half cup water and one half cup milk, instead of the one cup water. I didn’t use the onions. I used onion powder, and added some salt. I will definitely make it again!

We made this as a side dish for our homeless community and got rave reviews. This is easy to fix and we just changed the servings to 75.

This was good, just the recipe I was looking for. I doubled it for Easter dinner. I doubled everything except the onion. And I added a few more crackers. Other than that I followed the recipe exactly and it came out great. I will definitely make this again.

Was good, but I think I’ll add a little more cheese next time.

My husband made his for our big thanksgiving dinner. It was loved by everyone. He used milk rather than water, used a whole sleeve of crackers and 12 oz frozen broccoli.

It was delicious! Only thing I left off was the crackers. Big hit!

Very good; will make again. Used instant brown rice, and because I was rushed used dried minced onion and added a bit of freeze dried garlic. Leftovers were just as yummy. Leftover chicken would be a nice addition. Update: I’ve made this many times; it’s good comfort food on chilly days. Adding fresh mushrooms makes this recipe even better. I melt the butter in a small glass bowl, then add the crushed crackers; that saves some cleanup. Adding your choice of dried herbs to the cracker mix is nice, too. When I make this the morning of or the night before, I don’t bother thawing the broccoli. Leftovers freeze well, and it’s always nice to have a ready-made side dish on hand.

THANK YOU for a recipe that calls for REAL CHEESE and not process cheese spread or Velveeta or any other goo that’s not real cheese! I had no crackers so I left them off (DH is gluten intolerant anyway). That said, I also had to make my own cream of mushroom soup (couldn’t take the chance that Campbell’s has wheat in it) but that was no problem. I had leftover rice, and broccoli flowerets and onion cook in minutes in the microwave, so I basically just stirred everything together and heated it up. Thanks for the inspiration!

This darn broccoli casserole was REALLY good!! My tweaks: I cooked the rice first and replaced the water with milk, used reduced calorie cream of chicken instead of mushroom, used 1/2 sleeve of wheat ritz crackers, and about a 1 and 1/2 cup of cheese instead of 2. I also added a little pepper and garlic salt to the mix. AWESOME!! 🙂

The recipe is good as it is, my husband don’t like onion so I didn’t put it in but it still taste fantastic! Thank you for sharing 🙂