BROCCOLI RICE CHEESE CASSEROLE WITHOUT SOUP RECIPES

FAN FAVORITE BROCCOLI CASSEROLE RECIPE - FOOD.COM

Fan Favorite Broccoli Casserole Recipe - Food.com image

I love broccoli, and I love cream cheese, so this is a natural for me! When I was growing up, we always had that broccoli casserole with the rice, cheese, and cream of chicken, mushroom, or celery soup. But I have been trying to avoid the sodium content in the cream of "whatever" soups, and found that this broccoli casserole is really tastey! I've listed topping it with bread crumbs or ritz crackers, whichever is your preference. Do not use both...it is too much breading on top! I've also made this using fresh chopped broccoli and garlic, great either way! I hope you enjoy it!

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (10 ounce) packages frozen chopped broccoli
1/2 teaspoon garlic, jarred minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
1/2 cup cheddar cheese, shredded
1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

Steps:

Cook broccoli according to directions, or if using fresh broccoli, chop it and cook it. Drain well. Add minced garlic to the broccoli. Place broccoli in a lightly greased 1 quart casserole; set aside.
Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining 2 tablespoons butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole.
Bake at 350 degrees for 40 minutes or until thoroughly heated.

Nutrition Facts : Calories 250.1, FatContent 17.9, SaturatedFatContent 10.7, CholesterolContent 51.5, SodiumContent 377.1, CarbohydrateContent 15.6, FiberContent 3.3, SugarContent 2.4, ProteinContent 8.7

LAYERED BROCCOLI-RICE CASSEROLE...(NO CANNED SOUP) | JUST ...

Layered Broccoli-Rice Casserole...(No Canned Soup) | Just ... image

I am not a big fan of cooking with soup in a can, so I searched everywhere to find a broccoli casserole that did not contain soup. I found this site by Paula and it was exactly what I was looking for. I made this and it is so delicious. You can also use the chopped frozen broccoli.

Provided by Betty Graves @ILUVSPICES

Categories Vegetables

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 13

Ingredients

4 cup(s) (10 ounces) fresh broccoli florets and stems, chopped (stems should be very finely chopped)
1/2 - lemon
1/2 cup(s) chopped onions
1 clove(s) garlic minced
1 - celery stalk, chopped
2 tablespoon(s) butter
1 cup(s) mushrooms, sliced
1 tablespoon(s) flour
12 ounce(s) can regular evaporated milk
1/2 teaspoon(s) salt
1/8 teaspoon(s) white pepper
2 cup(s) cheddar cheese, shredded
1, 1/4 cup(s) rice, cooked

Steps:

First: Steam (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute' until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1, 1/2 cup cheese and stir to melt. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
Third: Combine broccoli, rice, and cheese sauce. Turn into 1, 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese.
Bake at 350 degrees F until bubbly. I usually cook for 45 minutes.

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