Broccoli Casserole


Broccoli Casserole

My mother, Peggy D. Morgan


  • 1 10 oz. package frozen broccoli
  • 1 can cream of mushroom soup
  • 1 c. rice
  • 1 t. salt
  • 1 medium onion chopped
  • 2 c. American cheese grated
  • 2 T. butter


  • Cook broccoli and rice, each according to package directions.
  • Sauté onion in butter.
  • Drain broccoli. Mix broccoli with soup, rice, onion, salt and 1 cup grated cheese.
  • Place in 2-quart casserole dish. Top with remaining cheese.
  • Bake at 350°, until bubbly and lightly brown, 20-30 minutes.


Katie’s Timely Tip: When cooking the rice, I sometimes add the frozen broccoli with the
rice, including an extra cup of liquid. This saves space, time and clean-up.

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