Broccoli Cheese Casserole

Broccoli Cheese Casserole


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Melted cheese, low fat milk, and reduced-fat cream of mushroom soup makes this broccoli casserole rich and super creamy yet not terribly gut busting. It’s a great side dish or vegetarian meal for any occasion!

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Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 C. uncooked instant rice
  • 1/2 C. chopped onion
  • 1/4 C. fat-free milk
  • 4 oz. light processed cheese, cubed
  • 2 T. butter or stick margarine, softened
  • 2 (10-oz.) packages frozen chopped broccoli, thawed and drained
  • 1 (10 3/4-oz.) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

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Preheat oven to 350°. Combine all ingredients in a large bowl, and spoon into a 2-qt. casserole. Bake at 350° for 45 minutes. Serve.

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