broccoli rice cheese casserole recipes

- 1 jar low-fat American cheese
- 1 can 98% fat-free cream of mushroom soup
- butter-flavored cooking spray
- 2 (10 ounce) boxes frozen chopped broccoli
- 1 can 98% fat-free cream of chicken soup
- 1 1/2 cups instant rice
- 1 cup chopped onions
- 1 cup chopped celery
- 1/2 teaspoon pepper

- 1 dash pepper
- 2 cups cooked ham
- 1/2 cup milk
- 1/4 cup butter, melted or margarine
- 1 (10 ounce) can corn
- 2 (10 ounce) cans cream of mushroom soup
- 3 cups broccoli florets
- 1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
- 1 tablespoon oil (I use extra virgin olive oil)
- 1 dash salt
- 2 cups cheddar cheese, shredded (I prefer extra-aged)
- 3 cups cooked rice
- 1/2 cup fine breadcrumbs
- 1 medium onion
- 1 dash garlic powder

- 3 cups instant rice
- 1 large onion, chopped
- 1 bunch celery, chopped
- 2 (10 ounce) packages frozen chopped broccoli
- 1 1/4 cups water
- 1 (16 ounce) package processed American cheese, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon butter

- margarine
- water chestnuts, sliced or slivered almonds
- 1 can cream of mushroom soup
- 2 tablespoons finely chopped onions
- 1 package chopped broccoli
- 1 jar Cheese Whiz
- 2 tablespoons finely chopped celery
- 1 1/2 cups Minute Rice
- salt

- 1 box frozen chopped broccoli
- 1 (8 ounce) jar cheese spread
- 1 1/2 cups cooked rice
- 1/2 cup butter or margarine
- 3/4 cup chopped onions
- 1 can cream of mushroom soup

- 1/2 cup milk
- 1 jar Cheese Whiz
- 3/4 cup margarine or butter
- 1 package frozen broccoli, thawed (florets are best)
- 1 small onion
- 2 tablespoons sugar
- 3 cans cream of mushroom soup
- salt & pepper
- 3 cups rice

- 1 cup cheddar cheese (shredded)
- 1 cup quick-cooking rice (uncooked)
- 1/2 cup butter
- 1 large onion (chopped)
- 10 1/2 ounces cream of chicken soup
- 1/2 cup milk
- 10 ounces frozen chopped broccoli

- 3 cups chopped fresh broccoli
- 1/4 cup chopped onions
- 2 teaspoons margarine
- 1 3/4 cups cooked long-grain rice
- 1 1/4 cups milk
- 1/2 teaspoon dry mustard
- 1/3 cup cracker crumbs
- 1 tablespoon margarine
- 1 cup shredded cheddar cheese
- 3 tablespoons flour
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise