The ultimate comfort food, this broccoli rice casserole is full of tender broccoli, fluffy rice, and the creamiest cheese sauce! Baked until golden brown, it's a filling side dish that’s great for Thanksgiving, Christmas, or any everyday dinner!
There are several recipes in my family that have been passed down over the years that everyone just loves, like my aunt's homemade chocolate pie recipe, my grandmother's sweet potato pudding, and now my mom's broccoli rice casserole. It is just not Thanksgiving or Christmas unless this cheesy broccoli casserole with rice is being served.
We always double the recipe because it's the first side dish that gets eaten and let me tell you...it gets eaten fast! It's super simple and easy to make and is super flavorful. The homemade cheese sauce is what gives this casserole recipe so much moisture and flavor. Once you try it, I can pretty much guarantee it will be a huge hit at your next holiday gathering and become a staple recipe in your family!
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Why This Recipe Works
- This broccoli rice casserole has been passed down in my family from generation-to-generation. It's a family favorite and is easy to make!
- It's the perfect side dish for any holiday.
- Every bite is incredibly flavorful and it pairs with just about anything! It's the perfect side dish!
🛒 Ingredients You'll Need
- Rice - using boil in a bag rice is fast and convenient.
- Broccoli - frozen broccoli works well in this recipe because it's convenient and still maintains a lot of nutrients.
- Cheese - use a block of Velveeta cheese for a rich and creamy sauce.
- Cream of Mushroom Soup - only use ½ a can. This adds a savory flavor and extra creamy texture to the Velveeta cheese sauce.
- Milk - whole milk works best, but 2% also does well. Milk helps contribute to the creaminess and cheesiness of the Velveeta cheese sauce.
- Butter - used to make the Velvetta cheese sauce. Use salted butter for more flavor.
- Salt - a flavor enhancer.
- Pepper - adds a subtle kick that helps balance out the flavors in the casserole.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Types of Rice: You can use any type of rice (brown, white, Jasmine, Basmati, etc.) when making this broccoli rice casserole. Even though boil in a bag rice is fast and convenient, you can make the rice on the stovetop, in an Instant Pot, etc. All you need is 4 cups of cooked rice for this recipe.
- Broccoli - Fresh broccoli works ok in this recipe, but tends to get mushy. Frozen broccoli works best.
- Add Protein: To add some protein, chopped cooked chicken or chopped ham tastes amazing in this casserole.
- Size of Baking Dish: I use an 8x8 round casserole dish, but an 8x8 or 9x9 round or square casserole dish also works well.
- Doubling the Recipe: Use a 9x13 casserole dish to double the recipe.
🥣 Step-By-Step Recipe Instructions
- Step 1: Preheat the oven to 350°F. Using a sharp knife, finely chop the broccoli into very small pieces. Steam the broccoli in the microwave or stovetop until soft, about 2-3 minutes and then set aside.
- Step 2: Next, boil the 2 bags of rice on the stovetop according to the package direction. Once done, drain and set aside.
- Step 3: Chop the Velveeta cheese block into large cubes and put them in a heavy bottom saucepan. Add in ½ a can of cream of mushroom soup, milk, butter, salt and pepper.
- Step 4: On medium-low heat, stir the ingredients and whisk continuously until all the ingredients are melted and the sauce starts to slightly thicken, about 5-7 minutes.
- Step 5: Add the cooked chopped broccoli, cooked rice, and melted Velveeta cheese sauce to a large bowl.
- Step 6: Using a large spoon, mix to combine.
- Step 7: Pour the broccoli casserole mixture into an 8x8 round oven safe dish.
- Step 8: Bake for 20 minutes, or until slightly golden brown on top. Remove the dish from the oven and let it cool for 3-5 minutes before serving.
You are about to dive into one of the best casseroles you've ever tasted in your life! Try pairing it with these baked chicken legs, these baked chicken thighs, or this smoked tri tip recipe!
🙋🏼♀️Recipe FAQs
Yes! Complete all the steps in the recipe up until it's time to cook it in the oven. Cover the dish in aluminum foil or with a lid and store in the refrigerator until you are ready to cook.
Yes, definitely cook the rice according to package instructions before adding it to the mixture. There won't be enough time to cook the rice completely while it's baking in the oven.
Velveeta cheese is the best type of cheese for to use when making this broccoli rice casserole. You can use the velveeta cheese sauce packets it that is more convenient for you, but avoid using any other type of cheese when making this dish.
Expert Tips
- You need about 10 ounces of broccoli for this casserole. It's hard to find a 10 ounce bag, so if you use a 12 ounce bag, only use ¾ of the bag. If you want to add more broccoli, use the entire 12 ounce bag.
- To ensure the casserole is super moist and creamy, save about ½ cup of the melted Velveeta cheese sauce and set it aside. Once the casserole is done, use a large spoon to gently stir while slowly pouring in the reserved cheese sauce.
- Store in a container with a lid and place in the refrigerator for 3-4 days. Reheat in the microwave or oven, adding a small amount of milk if the casserole is a little too dry.
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Broccoli Rice Casserole
Equipment
- 1 8x8 round casserole dish
Ingredients
- 2 bags rice
- ¾ bag frozen broccoli
- 8 ounces Velveeta Cheese
- 2 teaspoon butter, salted
- ½ can cream of mushroom soup
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup milk
Instructions
- Preheat the oven to 350°F.
- Using a sharp knife, finely chop the broccoli into very small pieces. Steam the broccoli in the microwave or stovetop until soft, about 2-3 minutes and then set aside.
- Next, boil the 2 bags of rice on the stovetop according to the package directions. Once done, drain and set aside.
- Chop the Velveeta cheese block into large cubes and put them in a heavy bottom saucepan. Add in ½ a can of cream of mushroom soup, milk, butter, salt and pepper.
- On medium-low heat, stir the ingredients and whisk continuously until all the ingredients are melted and the sauce starts to slightly thicken, about 5-7 minutes.
- Add the cooked chopped broccoli, cooked rice, and melted Velveeta cheese sauce to a large bowl.
- Using a large spoon, mix to combine.
- Pour the broccoli casserole mixture into an 8x8 round oven safe dish.
- Bake for 20 minutes, or until slightly golden brown on top. Remove the dish from the oven and let it cool for 3-5 minutes before serving.
- Remove the dish from the oven and let it cool for 3-5 minutes before serving.
Notes
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- Broccoli: You need about 10 ounces of broccoli for this casserole. It's hard to find a 10 ounce bag, so if you use a 12 ounce bag, only use ¾ of the bag. If you want to add more broccoli, use the entire 12 ounce bag. Also, fresh broccoli works ok in this recipe, but tends to get mushy. Frozen broccoli works best.
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- Extra Sauce: To ensure the casserole is super moist and creamy, save about ½ cup of the melted Velveeta cheese sauce. Once the casserole is done, use a large spoon to stir while slowly pouring in the reserved cheese sauce.
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- Storage and Reheating: in a container with a lid and place in the refrigerator for 3-4 days. Reheat in the microwave or oven, adding a small amount of milk if the casserole is dry.
-
- Size of Baking Dish: I use an 8x8 round casserole dish, but an 8x8 or 9x9 round or square casserole dish also works well.
-
- Doubling the Recipe: Use a 9x13 casserole dish to double the recipe.
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