How do you make broccoli cheese casserole?

Question

all I have is Cream Of Mushroom soup, Small boz of frozen broccoli, Rice, and smallest box I could find of velveeta cheese (and if i run out of that cheese, i do have cheddar..)

Is there any way I can make it with just that?
please help

thanks

Answer 1

You are doing great! I have a recipe from my granny that uses the same ingredients. All she does is cook the broccoli as the package says and rice the same. But she puts the Velveeta into the Cream of mushroom soup and melts it that way ( I have cheated and melted them in the microwave at 2 minute intervals and stirred until melted) I would add the cheddar then with them. I actually drain the broccoli onto paper towels to keep it from being too watery. Sometimes I use a little milk to make it easier to pour over the broccoli and rice mixed together. If you have crackers like Ritz or saltines they are wonderful crushed on top. I have had Broccoli and Rice casserole with Velveeta and cheddar mixed in and it was very good too. Man, I think I want to make some too, tonite!

Answer 2

I have never made it without the soup. Here is the one I use from Paula Dean 2 pounds fresh broccoli, trimmed and cut up 2 tablespoons unsalted butter, plus more for greasing the casserole 1/4 cup chopped celery 1/4 pound fresh mushrooms, sliced 1/4 cup chopped onion 1 (8-ounce) can sliced water chestnuts 1 (10 3/4-ounce) can condensed cream of mushroom soup 1/2 pound cheese product, softened 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 cup grated Cheddar Directions Preheat the oven to 350 degrees F. Butter a 9 by 13-inch casserole. Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms, and onion until softened, about 10 minutes; drain. Combine the broccoli and the cooked vegetables in a bowl. Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine. Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking.

Answer 3

Those are the only ingredients I ever use to make broccoli cheese casserole.

All I do is cook as much broccoli and rice as I think I'm going to need, then cut up chunks of Velveeta and mix them in. I mix the soup with a couple of tablespoons of milk, a little salt and pepper, and add it to the casserole, mixing thoroughly.

Bake at 350 degrees until bubbly. If you have a can of French fried onion rings, you can mix some in with the rice and save some to put on top during the last five minutes of baking.

Answer 4

Broccoli-Cheese Casserole:

1¼ hours 15 min prep
8 servings

1 (10 3/4 ounce) can undiluted condensed cream of mushroom soup
1 cup best food's mayonnaise
1 egg, beaten
1/4 cup finely chopped onions
30 ounces frozen chopped broccoli (UNTHAWED broken up)
8 ounces shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon ground pepper
2 pinches paprika

1. Preheat oven to 350 degrees F.
2. Butter a 9x13 inch baking dish.
3. Whisk together soup, mayo, egg, onion, salt, pepper, and paprica.
4. Crumble frozen broccoli into a very large mixing bowl.
5. I use an eight quart bowl I got from Wal-mart for only five bucks!
6. Pour soup/mayo mixture over broccoli and mix well.
7. Sprinkle on cheese and mix well again.
8. Spread and pat mixture into the baking dish.
9. Bake for 1 hour.
10. Let stand 10 minutes before serving.

Answer 5

INGREDIENTS:
1/2 cup chopped onion
1/2 cup melted butter, divided
1 can (10 1/2 ounces) cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 roll (6 ounces) garlic cheese, chopped
salt and pepper to taste
1/4 cup slivered almonds
2 packages (10 ounces each, or about 3 cups total) frozen chopped broccoli
2 cups herb-seasoned stuffing mix
PREPARATION:
Directions for broccoli cheese casserole
In a heavy skillet, sauté onion in 1/4 cup butter until onion is tender. Combine cooked onion, soup, mushrooms, chopped garlic cheese, salt, pepper, almonds, and broccoli; mix well.
Spoon broccoli cheese casserole mixture into a lightly buttered 2-quart casserole. Combine stuffing mix and 1/4 cup melted butter; spoon over broccoli casserole. Bake at 350° for 30 minutes.
Broccoli cheese casserole serves 6.

Answer 6

BROCCOLI & CHEESE CASSEROLE

2 lbs. frozen broccoli, thawed
1 10 3/4 oz. can Cream of Mushroom Soup
1 medium onion, diced
1 lb. med. sharp Cheddar cheese, grated
2 eggs
salt and pepper, to taste
1 pkg. Ritz crackers crushed

Combine all ingredients except Ritz crackers in a large bowl. Mix well. Spoon into 13x9 inch pan. Cover with foil and bake at 350°F for 50 minutes.
Remove foil and sprinkle crushed Ritz crackers on top of casserole.

Bake, uncovered, for an additional 10 minutes or until crackers are golden brown. Let sit for 10 minutes before serving.

Answer 7

well unfreaze the broccoli and melt the cheddar cheese and heat on the stove and mix

Answer 8

go to www.bettycrocker.com they have a bunch of recipes for anything.