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Ma’s Broccoli Casserole recipe was handed down to me by my grandmother and it’s always on the table for every holiday and party around here! I’ll show you how I make it so that you can add it to your favorites list too!
This recipe was originally posted on December 20, 2010 and updated with new photos on December 13, 2019
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Ma’s Broccoli Casserole was was of the very first recipes that I posted on my blog when I started it. I started this blog back in 2009 and this recipe appeared for the first time on the site in December of 2010. My grandmother use to make this broccoli casserole for every holiday when I was growing up and now that she is no longer with us, I’ve taken on the task of making sure that Ma’s Broccoli Casserole shows up at every Easter, Thanksgiving and Christmas.
The only different in hers and mine is that I use cream of mushroom soup instead of the cream of celery soup that she always used. So if you’re looking for a new favorite family, let me show you how to make Ma’s Broccoli Casserole!
What you’ll need for Broccoli Casserole: (amounts below in recipe)
- prepared white rice
- Broccoli Florets
- chicken soup
- mushroom soup
- Salt and Pepper
- shredded Cheddar cheese
Can I use homemade cream of chicken and cream of mushroom soups for Ma’s Broccoli Casserole?
You sure can.
I use canned soups for Ma’s Broccoli Casserole because that’s what my grandma used. If you’re looking for a good homemade creamed soups, check out my friend Christy’s post on how to make homemade cream of chicken soup and then over on Sabrina’s blog you can learn how to make homemade cream of mushroom soup!
Making Ma’s Broccoli Casserole
Start off with preparing the broccoli for the casserole.
I make Ma’s Broccoli Casserole with steamed broccoli but you could also use roasted. I personally love the steamer bags of broccoli when I’m making Ma’s Broccoli Casserole because it makes it faster.
Once the broccoli is cooked, roughly chop it. Ma use to pulverize the poor broccoli but I try to leave a few larger pieces now because that’s how my dad likes it.
Pour the cooked white rice into a large bowl.
Stir in the soups.
Then it’s time to pour in the chopped broccoli and stir it all together.
Lots of mixing happening in this recipe.
Now it’s time to season!
I didn’t add a certain amount of salt and pepper to the recipe because I think that a lot of times salt and pepper should be added to taste.
I don’t like to add a ton of salt to my dishes when I am cooking them but someone else might want a ton of salt. So I say, season it and then taste it. Everything is already cooked so it’s totally find to taste after seasoning.
I also like to add a few dashes of paprika seasoning to Broccoli Casserole.
Once the seasoning meets your expectations it’s time to add some cheese. Add about 1 cup of cheese and stir everything together.
STIR, STIR, STIR.
Once everything is all mixed together, pour the Broccoli Casserole into a 1 quart baking dish.
Bake it in a preheated oven for about 30 minutes, then remove it from the oven and add 1 more cup of cheese over the top of the casserole.
Place the Broccoli Casserole back into the oven and let it bake for 10 more minutes or until the cheese is melted!
Looking for more Southern side dishes? Try these recipes:
- Stove Top Southern Green Beans
- Southern Slow Cooked Collard Greens
- Southern Slow Cooked Collard Greens
Ma’s Broccoli Casserole
Preheat oven to 350F. In a large bowl, stir together the cooked rice, and both soups. Make sure Broccoli Florets are chopped and add them to rice mixture. Stir in a few pinches of salt and pepper. Mix in the paprika. Stir in one cup of cheese. Pour mixture into a 9x13 baking dish or a 2 quart casserole dish. Bake, covered, in a preheated oven for 30 minutes. Top casserole with remaining cup of cheese (you can use less or more if desired) and stick casserole back into the oven. Cook about 10 minutes or until cheese is melted.
Serving Size: 1
Amount Per Serving: Calories: 197 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 25mg Sodium: 616mg Carbohydrates: 16g Fiber: 2g Sugar: 1g Protein: 8g
Preheat oven to 350F.
In a large bowl, stir together the cooked rice, and both soups.
Make sure Broccoli Florets are chopped and add them to rice mixture.
Stir in a few pinches of salt and pepper. Mix in the paprika.
Stir in one cup of cheese.
Pour mixture into a 9x13 baking dish or a 2 quart casserole dish.
Bake, covered, in a preheated oven for 30 minutes.
Top casserole with remaining cup of cheese (you can use less or more if desired) and stick casserole back into the oven.
Cook about 10 minutes or until cheese is melted.
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