A family favorite for more years than I can count!
My mom used to make this casserole at the holidays (Thanksgiving and Christmas), with frozen broccoli, cooked rice, cream of mushroom soup, and canned (yes, canned, back in her day, they didn't have a lot of the fresh produce we have now) mushrooms. It's a huge family favorite, to this day!
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Ingredients
- 1 large onion chopped
- 1 stalk celery chopped (optional; see notes, I always omit!)
- 1/2 cup mushrooms 1 small can (see notes; I always add 2 cans)
- 2 tablespoons butter see notes; I just use olive oil
- 1 8 oz jar Cheese Whiz or other processed cheese spread
- 2 cans cream of mushroom soup
- 1-2 cups cooked rice see notes
- 1 10 oz box frozen chopped broccoli cooked (see notes: I buy a larger bag of frozen florets and use these days)
Ingredients
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Instructions
- Original Recipe from my mom: Saute onion, celery and mushrooms in 2 tablespoons butter.
- Add soups, Cheese Whiz, rice and drained broccoli.
- Place in casserole dish and cook at 350 degrees for 10-15 minutes. (See Notes: mine takes longer)
Recipe Notes
Stacy's Notes:
- I can't usually find a 10 oz frozen square box of broccoli, so I use whatever florets I can find in the freezer and cook them according to package directions (microwave or stovetop).
- I make up 1 cup of raw rice in my rice cooker or IP and usually end up using most of it, so I usually use 1-1/2 to 2 cups of cooked white rice (my mom's notes may have meant 1 cup raw instead of cooked, but she's not here to ask any longer)
- I don't add the celery, but do chop fresh onion, and I use 2 small cans (drained) of sliced mushrooms. I'm sure this is better with sauted fresh mushrooms, but I make it just the way my mama did, with all canned and processed stuff, LOL!
- I can't find an 8 oz jar of Cheese Whiz or processed cheese spread usually, so I buy the store brand in a 15 or 16 oz jar and just eyeball it. More cheese usually!
- I made a note years ago to always spray my glass 9x13 pan really well, so it won't stick (learn by experience!).
- My mom's recipe says to bake for 10-15 minutes, but it is never golden brown and bubbly in my oven after that amount of time, so I just keep an eye on it and it usually takes 20-30 minutes.
- My sister makes this and freezes it ahead of time, then takes it out a day or two before the holiday and lets it thaw completely in the fridge. I have never done that, I either make the afternoon before or the morning of the big holiday.
- Enjoy!
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