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–+ servings
Broccoli Amandine
This Broccoli Amandine is a creamy, savory casserole that blends tender broccoli with rich cheese, rice, and almonds for a comforting and satisfying dish. It features a medley of textures, from smooth cheese sauce to the delicate crunch of slivered almonds. This dish became popular in the 1970s and 1980s as a hearty side or vegetarian entrée that could stretch ingredients to feed a crowd. The inclusion of Cheez Whiz and jalapeño cheese roll gives it a retro charm, while the canned mushrooms and cream of mushroom soup ensure maximum convenience.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8
Calories 445 kcal

Ingredients
  

  • 20 oz broccoli (chopped, cooked and drained)
  • 1 cup onion (chopped )
  • 1 cup celery (chopped )
  • 1 stick oleo (or unsalted butter)
  • ½ cup cheese (grated)
  • 2 cups cooked rice
  • 8 oz Cheez Whiz
  • ½ cup slivered almonds
  • 10.5 oz cream of mushroom soup
  • 4 oz mushroom stems and pieces (drained)
  • 6 oz jalapeño cheese

Instructions
 

Step 1: Sauté Base

  • Melt oleo in a large skillet.
  • Add chopped onion and celery.
  • Sauté until softened and translucent.

Step 2: Mix Ingredients

  • In a large bowl, combine cooked broccoli, cooked rice, sautéed vegetables, grated cheese, Cheez Whiz, slivered almonds, cream of mushroom soup, canned mushrooms, and sliced jalapeño cheese.

Step 3: Assemble Casserole

  • Transfer the mixture into a greased 9x13-inch baking dish.
  • Spread evenly.

Step 4: Bake

  • Bake at 350°F (175°C) for 35–40 minutes, until hot and bubbly.

Step 5: Serve

  • Let cool for 5 minutes before serving.

Tips

  • Add cooked chicken or turkey to turn it into a main dish.
  • Substitute fresh steamed broccoli for stronger flavor and texture.
  • Replace Cheese Whiz with shredded cheddar for a less processed option.
  • Mix in a dash of curry powder—a classic 1970s variation.
  • Top with buttered breadcrumbs for extra crunch.
  • Swap almonds with pecans or walnuts if preferred.
  • Use brown rice for more texture and fiber.
  • Stir in a small can of diced green chiles for extra heat.
  • Make ahead: assemble and refrigerate 24 hours, then bake.
  • Freeze unbaked casserole for up to 3 months.

Nutrition

Calories: 445kcalCarbohydrates: 26gProtein: 17gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.001gCholesterol: 51mgSodium: 1082mgPotassium: 555mgFiber: 4gSugar: 5gVitamin A: 1472IUVitamin C: 65mgCalcium: 375mgIron: 1mg
Keyword broccoli rice casserole, cheesy casserole, comfort food, creamy vegetable bake, holiday side dish, potluck dish, retro recipe, vintage casserole
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