Broccoli Cheese Rice Casserole

Quick and easy broccoli cheese rice casserole is a side dish you can put together in no time. I am using fresh broccoli in this recipe because I think it tastes better than frozen broccoli.

To use fresh broccoli, you can simply steam it in a steamer for a couple of minutes before using it. You could also use frozen broccoli, it works just fine.

broccoli cheese rice casserole on a fork above a plate of it

Quick and Easy Broccoli Rice Casserole is a dish that is perfect for the holidays, or perhaps even a potluck dinner. Making this casserole is one of the best ways that you can get even finicky eaters to take in some broccoli.

I have to tell you a little story about this Broccoli Rice Casserole recipe. This is a variation on the recipe that my Grandmother used to make.

She used instant rice in her dish, but my preference is for regular long-grain rice. I think it has a better texture and it reheats better than instant rice.

I made this dish for a potluck when I had very little in the house, and it was a big hit. I know it isn’t the most sophisticated dish, but for me, I know a dish is a winner when the dish comes back empty.

Year after year this dish shows up as one of my favorite Thanksgiving recipes.

Ingredients

Here’s a list of what you need:

  • Broccoli
  • Onion
  • Butter
  • Velveeta cheese
  • Cream of chicken soup
  • Cooked white rice
broccoli cheese rice casserole ingredients

CopyKat Ingredient Tips

  • You can use either fresh or frozen broccoli, your choice. I love to pick up fresh broccoli and make it for dinner, and if there is some leftover, I will use it for this dish.
  • For this recipe, I like to use the store brand of American cheese. While I do like Velveeta brand cheese, I often think that store brands will work well. Store brands like Aldi’s Clancey, or HEB brand are wonderful.

How to Make Broccoli Cheese Rice Casserole

  1. If you are using fresh broccoli, steam until just done.
  2. In a medium saucepan, cook the onion in the butter until transparent.
  3. Add the cheese, soup, broccoli, and rice to the onions and stir through to melt the cheese and heat it all.
    broccoli cheese rice casserole ingredients in a pot
  4. You can serve this dish now or you can put it in a baking dish, cover, and refrigerate.
  5. When you are ready to serve, uncover it, and bake at 350 degrees for about 20 minutes or until hot and bubbly.
    broccoli cheese rice casserole in a baking dish on top of a wire rack

This dish reheats well, for me that is important. As I do a lot of cooking on the weekends and reheat dishes throughout the week when I have dinner.

broccoli cheese rice casserole on a plate

Variations on Broccoli Rice Casserole

There are many different ways to switch up this recipe. Turn this into a main dish by adding some left over cooked chicken. You can also add even more vegetables, or switching them completely, you can also swap out the cheese.

Here are 5 ways you can modify this classic rice casserole

  1. Add cooked chicken – mix in in 1 to 2 cups of cooked chicken
  2. Add leftover ham – mix in 1 to 1 1/2 cups of cooked ham pieces
  3. Add a tablespoon of pimiento – this will add a nice savory note to this recipe
  4. Add cauliflower – swap half of the broccoli with cooked cauliflower
  5. Switch the cheese to Meximelt cheese – make your broccoli rice casserole with a bit of spice

How to Store Rice and Broccoli Casserole

It’s hard to imagine you will have any left of this casserole but in case you do, let’s cover how you can store this recipe.

  • In the refrigerator – this will store in an airtight container for up to 3 days.
  • In the freezer – store in an airtight container for up to 3 months.

Frequently Asked Questions about Broccoli Rice Cheese Casserole

Do You Have To Cook Rice Before Putting It In A Casserole?

Yes, in this recipe the rice must be fully cooked before adding to the recipe.

How do you reheat broccoli rice and cheese casserole?

The best way to reheat this recipe is to reheat it in the oven at 350 degrees. If you have 4 or more portions heat for about 20 minutes, if you have 2 portions 10 to 15 minutes is all that is needed.

You can reheat this in the microwave. This is best for reheating 2 portions, larger portions are best reheated in the oven.

Can I prepare Broccoli Rice casserole the night before?

Yes, you can. Simply mix all of the ingredients together. Place into your baking dish, and cover with foil. Cook in a 350 degree oven the day you wish you to serve. You will need to add 5 to 7 minutes of cooking time.

Favorite Casserole Recipes

More Rice Side Dishes

Be sure to check many other great rice side dish recipes and easy casserole recipes here on CopyKat.com.

broccoli cheese rice casserole on a fork above a plate of it

Broccoli Cheese Rice Casserole

Quick and Easy Broccoli Cheese Rice Casserole is the perfect side dish everyone will love.
5 from 6 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Broccoli Cheese Rice Casserole, Broccoli Rice Casserole, Quick and Easy Broccoli Rice Casserole
Servings: 8
Calories: 179kcal

Ingredients

  • 16 ounces chopped broccoli fresh or frozen
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 cup Velveeta cheese diced
  • 10.75 ounces cream of chicken soup 1 can
  • 2 cups cooked white rice

Instructions

How to steam fresh brocoli

  • Trim fresh broccoli, and cut into small 1 inch pieces. Place in a steamer and steam for 5 to 7 minutes, or until broccoli is bright green.
  • In a medium saucepan, cook the onion in the butter until transparent. Add the cheese, soup, broccoli, and rice to the onions and stir through to melt the cheese and heat it all.
  • You can serve this dish now, or you can put it in an 8-inch square baking pan, cover, and refrigerate. When you are ready to serve, uncover, and reheat it in a 350 degree F oven for about 20 minutes, until hot and bubbly.

Video

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 51.3mg | Calcium: 204mg | Iron: 0.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Roberta

    5 stars
    Try putting some Cajun boudin in it everyone is always begging me to make it again. Thank you for the wonderfully delicious recipe

  2. Linda

    No one makes rice any more. get yourself a rice maker they are heaven. they make the best rice and save you so much time . simply drop your ingredients in the pot and turn it on. after it cooks it will automatically go on warm. what could be better then that!

  3. granny

    5 stars
    Just made this but used cream of mushroom (all I had in my pantry) and 1/2 teaspoon chicken bouillon graduals…. followed instructions on printed recipe… very good!!! This one is a keeper!!

  4. Amy Stafford

    My son loves broccoli cheddar soup, so he will be thrilled when I make up a batch of this for dinner. Thanks for sharing.

    • stephaniemanley

      I think this is a great way to sneak in vegetables. I used to have a sister in law that was completely against anything with chlorophyll.

  5. Brandy

    I have been making this for years! Add chicken for a complete meal, buttery round cracker crumbs makes a tasty topping. If you’re out of cream of chicken, you can substitute mayo. Super yummy!

    • stephaniemanley

      I love the addition of the crackers you are adding. I will try this the next time I make this recipe. Thank you for your suggestion.

  6. Culinary Workshops

    Ah broccoli is a personal favorite. It is delicious and highly nutritious and I have been collecting broccoli recipes and experimenting with my own since I started cooking. Your casserole looks sumptuous.

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