This Broccoli Rice and Cheese Casserole is a classic recipe that is a long time family favorite. It is a creamy side dish that always makes an appearance on our table for all potlucks, holidays, and special occasions.
An easy cheesy broccoli rice casserole made with fresh broccoli and cooked rice stirred into a velveeta cheese sauce is baked until golden and bubbly. It is a quick and easy casserole recipe that is the perfect dish to make ahead and reheat later.
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❤️ Why I Love This Recipe
✔️ This cheesy broccoli rice casserole recipe is an easy side dish recipe for family gatherings and is popular during the holiday season.
✔️ It brings back memories of childhood and the family around the Thanksgiving table.
✔️ It is a great way to use leftover rice!
🥘 Ingredients
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Long grain rice, instant rice, white or brown rice
Broccoli florets, these can be frozen broccoli or fresh broccoli that has been steamed
Cream of celery soup, undiluted
Velveeta cheese, also known as processed american cheese, cut into cubes
🔪 INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Cook the rice according to package directions. Set aside.
- Steam or thaw chopped broccoli and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 5 minutes, or until the vegetables are just softened.
- Stir in the canned soups and half and half until combined.
- Add the processed cheese cubes and cook, stirring constantly, until melted. Stir in the steamed or thawed broccoli and rice until combined.
- Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray.
- Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top. Cool for 10 minutes before serving.
🙋 Recipe FAQ's
If using fresh broccoli, it should be steamed until fork tender, then chopped and added to the casserole. Frozen broccoli can just be thawed overnight in the fridge and drained before use.
Yes, this casserole can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight to bake the next day according to recipe instructions.
🍽 EQUIPMENT
Large skillet or pot
💭 Top Tips
- urn this broccoli-rice casserole into a main dish by adding chopped ham, turkey, or chicken.
- Cheez whiz can be used in place of Velveeta cheese.
- If using fresh broccoli, steam until tender and chop it ahead of time. Frozen broccoli can be thawed ahead of time.
- Use sour cream or chicken stock in place of the half and half for added flavor.
📖 VARIATIONS
- Instant rice can be substituted for the long grain rice.
- Sprinkle the top of the broccoli casserole with shredded sharp cheddar cheese, parmesan cheese, or crushed ritz crackers.
- Stir in 2 cups of cooked chicken, ham, or leftover beef roast to the casserole to add protein.
- Substitute cauliflower for the broccoli, or a combination of broccoli and cauliflower in place of the broccoli.
- Use chicken broth or cream of chicken soup in place of the cream of celery soup.
Serving Suggestions
Broccoli Rice and Cheese Casserole is a great side dish to serve at Thanksgiving, Christmas or Easter. It goes great with ham, chicken, or turkey.
Related Recipes
Broccoli Salad with Bacon and Jalapeno
Tuna Noodle Casserole - a healthier version
Chicken Enchilada Casserole - low carb recipe
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Easy Broccoli Rice Casserole
Ingredients
- 3 cups cooked rice
- ¼ cup butter
- ¼ cup onion , diced
- ¼ cup celery , diced
- 16 ounces steamed fresh broccoli , or frozen broccoli, thawed
- 10¾ ounce condensed cream of mushroom soup , undiluted
- 10¾ ounce condensed cream of celery soup, undiluted , undiluted
- ⅓ cup half and half
- 1¼ cup Velveeta cheese diced
Instructions
- Preheat the oven to 350°F.
- Cook the rice according to package directions. Set aside.
- Steam or thaw chopped broccoli and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 5 minutes, or until the vegetables are just softened.Stir in the canned soups and half and half until combined.
- Add the processed cheese cubes and cook, stirring constantly, until melted. Stir in the steamed or thawed broccoli and rice until combined.
- Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray.
- Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top.
- Cool for 10 minutes before serving.
A
Can American cheese slices be used instead of Velveeta or Cheez whiz?
Shelby Law Ruttan
Yes, American cheese can be substituted for the Veleeta or cheese whiz as well as any other cheese that melts easily. Thank you! Shelby
Lauren
We love this recipe! Have you ever put it together a day ahead of time and baked it the next day?
Shelby Law Ruttan
Hi Lauren, Thank you! and yes, you could put this together a day ahead and bake it the next day. I would take it out of the fridge at least 20 minutes before baking to bring the dish closer to room temperature. Shebly
Rhonda
Made this casserole yesterday, and LOVE IT !! Thank you for sharing this recipe.
Shelby Law Ruttan
Hi Rhonda, so glad you loved the recipe, thank you for stopping by to share!
Sue Strauch
I have a recipe that is very similar and it’s delicious. A great side for a turkey dinner. I always make it during the holidays. Great with an Easter ham as well.
Life Tastes Good
What great memories! What a great idea to take pics of the recipe!! This sounds wonderful!