This was good, but not worth the temptation of having the leftover cream cheese and Velveeta in my refrigerator. :-)
Broccoli and Rice Casseroles
BeckiSue Posted: 10/30/11
LizzieKat Posted: 01/09/12
Beckisue - your comment made me smile. I guess it's time to make some Mac and cheese! This was very tasty. I had plenty of liquid to cook the rice and broccoli, but I agree it seemed a waste to throw out the milk. It was easy too, with no down time between steps. I didn't bother with the ramekins; I just put it in a small casserole. I would definitely make this again.
cshgt1 Posted: 11/04/11
I thought this was a good recipe, made as directed. Kids ate it always the test...good use of left over chicken meat!
nancur Posted: 11/28/11
There is not enough liquid in this recipe. I had to add at least a half cup milk so it wasn't totally dry. In addition, 2 cups milk and 1 one cup water is not enough to cook the rice & broccoli.The rice recipe on the box calls for 4 cups. On top of it all, you end up throwing out the milk. Recipe is okay if you modify it, but too much work for velveeta, cream cheese and white rice.
emily25 Posted: 04/10/12
My husband and I loved this! I only made a few modifications (left out the celery since I didn't have any, left out the Velveeta since I could only find it in giant packages in the store and instead doubled the cream cheese). Also, I made it in a 9x9 dish instead of individual ramekins. Everything came out tender and delicious. The serving sizes are very generous. It's not a very creamy casserole, but that is what cuts down on the calories! My husband has already been asking me to make this again!
stephencinti Posted: 09/24/12
Tasty and hearty! Pretty easy to make, too.
NicolePare Posted: 03/15/12
I like the flavors and textures of this meal. I slightly changed it as follows: , I made my favorite rice (Basmati) instead of doing the boil bags in milk. That seemed like a waste to me. I used fresh broccoli, and cut the ends off really close to the clusters, so my broccoli was in very small pieces. I used a red onion instead of white/yellow, 1/2 of a green bell pepper, 3 stalks of celery and olive oil to saute. For the cheeses, I used 1/3 less fat cream cheese and a combination of cheddar cheese and some other soft cheese that was left over from a party. I used precooked chicken (and made of the ramekins with out meat for my veggie daughter.) I did think it was a lot of work and dirty pots and pans for a week night meal--but the results were good. Very comforting food. I will make this again.
steponme Posted: 09/26/12Missouri City, TX
This was a great tasting weeknight meal. I made some slight changes that were suggested by other reviewers. Made jasmine rice, steamed 4 cups of fresh broccoli florets about 6-7 mins., added about 3/4 cups of milk when everything was mixed together. I served with the sliced steamed carrots that were suggested in the magazine.
npennartz Posted: 06/12/12
When I told my husband we were eating healthy last night he rolled his eyes and made a horrible grunting noise - you'd have thought I was torturing him! When I handed him the plate of food, without even tasting it first he said "This is HEALTHY?!?!" Then after his first bite he was in love! He's already requested that I make this once a week. Here are the changes that I made to the recipe: 1) I almost doubled the amount of broccoli to increase the portion sizes without adding a lot of extra calories, 2) I added 2 cloves of chopped garlic for more flavor (add to the onion, celery, pepper mixure sauteing for about a minute before adding the cheeses, 3) I used 3 pieces of Laughing Cow Light Swiss instead of velveeta, and finally 4) to help make the mixture a little more creamy I reserved about 1/3 cup of the milk used to cook the rice and added to the final product (before baking) which worked pretty well. Can't wait to make this again!
sofia9 Posted: 07/22/13
4 stars because the casserole was tasty, but I made quite a few changes. I substituted chicken broth for water. After cooking the broccoli in the milk/broth, I poached 2 chicken breasts then shredded them. Cooked long grain rice in the milk/broth with chopped onion. Only used cream cheese. Then made a crumb topping with panko and parmesan cheese and baked off.
3littlebirds Posted: 06/25/13
I thought this recipe was delish. I made the spiced chicken thighs & garlicky rice from the June 2013 issue the night before & I had leftover rice & chicken so I used it up making this recipe. I didn't put celery (didn't have any) & ended up adding some milk & fat free low sodium chicken broth to help the sauce along. I put it in a big casserole dish & baked at 350 for 40 minutes. I will definitely make it again!