Easy Broccoli Cheese Rice Casserole Recipe
Quick and easy broccoli cheese rice casserole is a great recipe. It is a side dish you can put together in no time. This comfort food is perfect for family gatherings. This easy side dish has been a part of my holiday gatherings for as long as I can remember.
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My broccoli rice and cheese casserole is a creamy Southern side dish made with chopped broccoli, cooked white rice, Velveeta, cream of chicken soup, butter, and onion. It takes 10 minutes to prep and 20 minutes to bake — 30 minutes total — and serves 8, which makes it a go-to Thanksgiving and holiday side. Because it’s baked in one dish, it can be assembled ahead and baked straight from the fridge.
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This is a variation on the broccoli rice casserole my grandmother made. Hers used instant rice, and I switched to regular long-grain because it holds its shape better and reheats without turning to paste.
Everything happens in one saucepan. You steam the broccoli, soften the onion in butter, then stir in the cheese, the soup, the broccoli, and the rice until the cheese melts. At that point it is technically done, and you can serve it straight from the pan.
The oven step is for texture and timing. Twenty minutes at 350°F sets the edges, browns the top slightly, and lets you make the whole thing the day before a holiday dinner when your stovetop is spoken for.
Ingredients for Broccoli Rice Casserole
Here’s a list of what you need:
- Broccoli florets – Provide essential nutrients, vibrant color, and hearty texture
- White onion – Adds aromatic flavor foundation and subtle sweetness when cooked
- Salted butter – Creates richness and helps cook the onions to perfection
- Velveeta or American cheese – It delivers the creamy, smooth meltability that defines this casserole
- Cream of chicken soup – Contributes savory flavor and creamy texture that binds everything together
- Cooked white rice – Forms the hearty, filling base that absorbs all the delicious flavors
Ingredient Notes
You can use either fresh or frozen broccoli, whichever you prefer. 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 the Velveeta brand cheese, I often think that store brands can work just as well.
How to Make Broccoli Cheese Rice Casserole
- If you are using fresh broccoli, steam until just done.
- 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 warm everything through.
- You can serve this dish now or put it in a baking dish or casserole, cover it, and refrigerate it.
- When you are ready to serve, uncover it and bake at 350 degrees for about 20 minutes or until hot and bubbly.
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.
How to Make This Casserole Ahead of Time
This is the perfect side dish to prep before the holiday cooking rush. You can assemble the entire casserole up to two days in advance—just cover the baking dish tightly and keep it in the fridge. When you’re ready to bake, let it sit on the counter for about 20 minutes to take the chill off, then bake as directed. (You might need to add 5 to 10 extra minutes to the bake time since it’s starting cold!)
Dishes that go well with Broccoli Rice Casserole
Let’s round out a meal with this famous side. Here are some suggestions for what to serve with this famous casserole.
For protein options, I suggest:
- Grilled or baked chicken breasts
- Pork chops
- Grilled fish
Looking for additional side dishes:
Recipe Variations
- Cheesy chicken broccoli rice casserole: Fold in 1 to 2 cups of cooked, chopped chicken to turn this into a main dish.
- Ham and broccoli: Stir in 1 to 1 1/2 cups of diced cooked ham, which is a good use for holiday leftovers.
- Ritz cracker topping: Toss 1 cup of crushed Ritz crackers with 2 tablespoons of melted butter and scatter over the top before baking.
- Pimiento: Add a tablespoon of drained pimiento for a sweet, savory note and flecks of red.
- Broccoli and cauliflower: Replace half the broccoli with steamed cauliflower florets.
- Spicy version: Use a pepper jack-style processed cheese, or add a small can of drained green chiles.
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.
- Store in an airtight container in the refrigerator for up to 3 days.
- Store in the freezer in an airtight container for up to 3 months.
Frequently Asked Questions about Broccoli Rice Cheese Casserole Recipe
Yes, in this recipe the rice must be fully cooked before adding it to the recipe.
The best way to reheat this recipe is to reheat it in the oven at 350 degrees. The best way to reheat this recipe is to reheat it in the oven at 350 degrees. Be sure to cover a baking dish with aluminum foil, and you may even want to add some additional cheese on top.
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.
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 to serve. You will need to add 5 to 7 minutes of cooking time.
Favorite Casserole Recipes
- Baked Spaghetti Casserole
- Instant Potato Casserole
- Hamburger Tater Tot Casserole
- Hamburger Green Bean Casserole
- Hash Brown Casserole Cracker Barrel
- Scallop Casserole
- Leftover Chicken Casserole Recipes
More Rice Side Dishes
- Cajun Rice
- French Onion Rice
- Spanish Rice Casserole
- Chipotle Cilantro Lime Rice
- Easy Rice Pilaf Recipe
- Thai Fried Rice Recipe
Be sure to check many other great rice side dish recipes and easy casserole recipes here on CopyKat.com.
Plus you’ll get great new recipes from us every week!
Broccoli Rice and Cheese Casserole
Ingredients
- 16 ounces chopped broccoli fresh or frozen
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1 cup Velveeta cheese (diced) 4 ounces
- 10.75 ounces cream of chicken soup 1 can
- 2 cups cooked white rice
Instructions
- Place the broccoli into a steamer and steam for 5 to 7 minutes, until it turns bright green.
- In a medium saucepan, melt the butter. Add the chopped onion and sauté until the onion becomes translucent.
- Add the cheese, cream of chicken soup, broccoli, and rice and stir until the cheese is melted and the mixture is heated through.
- 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 in a 350°F oven for about 20 minutes, until hot and bubbly.
Video
Notes
- Dice the cheese rather than dropping it in as a block. Small cubes melt evenly at low heat, and low heat is what keeps the sauce from turning grainy.
- Fold, do not stir vigorously, once the rice goes in. Aggressive stirring shears the broccoli into confetti and knocks the starch out of the rice.
- The casserole thickens as it cools and firms up considerably in the refrigerator. That is normal. A splash of milk stirred in during reheating brings the texture right back.
- If you want browning on top, run the finished casserole under the broiler for 2 to 3 minutes at the end. Watch it closely, since the cheese sauce goes from gold to scorched quickly.
- Taste before you add salt. Between the processed cheese and the canned soup, the dish arrives well seasoned on its own.
Want to learn Christmas recipes and horo jo
This was my favorite childhood supper. The first time I had it at a friend’s house, made with velveeta instead of real cheddar, I managed to stay police and complement the cook. But I was horrified.
Delicious!
I did add a few shakes of red pepper flakes for a bit of hidden spice. I also topped the casserole with crushed Ritz crackers mixed with melted butter. This took the dish from 3 stars to 5 stars!
For how long do reheat in the oven? I did 350 degrees for 15 minutes and it wasn’t heated enough. I had to reheat in microwave.
This doesn’t need a lot of time in the oven, the mixture is already hot when it is put into the casserole dish.
We added a small can of green chiles and it was so amazing!!! We’re making it again for Christmas!!
Made nearly same recipe earlier this week! Used leftover Chinese white rice, golden mushroom soup and grated extra sharp cheddar. Was a household hit!!
Can I use Kraft American Cheese (the Singles Ultra Thick)? Still need 4 oz? Basically 4 slices?
You can use that type of cheese, check the serving size on the package to see how much each slice weighs.