Broccoli Rice Casserole

Broccoli Rice Casserole
Broccoli Rice Casserole With Cheese. Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 4 Servings

This is an easy broccoli and rice recipe, a nice side dish to serve with any meal. 

I didn't have Cheez Whiz when I made it for the photo, so I used about 4 ounces of shredded sharp cheddar cheese. I cooked it with the condensed soup and onion until melted. I also topped the casserole with extra cheese just before I took it out of the oven. 

Crunchy buttered bread crumbs or toasted almonds would also make a great topping with or without the extra cheese.

What You'll Need

  • 1/4 to 1/2 cup finely chopped onion
  • 1 tablespoon butter
  • 1 can (10 1/2 ounces) condensed cream of mushroom soup
  • 2/3 cup Cheez Whiz(TM) or 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup cooked rice
  • 1 package (10 ounces) frozen broccoli, cooked and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded cheese for topping, optional

How to Make It

Heat the oven to 350° F (180° C/Gas 4). Butter a 1- to 1 1/2-quart baking dish.

In a skillet or sauté pan over medium-low heat, sauté onion in butter until the onion is translucent. Add the cream of mushroom soup and the Cheez Whiz.

Heat the condensed soup in a saucepan over low heat; add Cheez Whiz or 1 to 1 1/2 cups of shredded cheddar cheese. continue cooking, stirring, until the sauce is smooth and the cheese has melted.

In a large bowl, combine the hot cooked rice and drained cooked broccoli with the cheese sauce and freshly ground black pepper. Gently stir to combine. 

Spoon the broccoli mixture into the prepared baking dish.

Bake the casserole for about 20 to 25 minutes, or until thoroughly heated and bubbly around the edges.

If desired, top with the 1/2 cup of shredded cheese and continue baking for a few minutes, just until the cheese has melted.

Serves 4.

Tips and Variations

Use about 10 to 12 ounces of fresh broccoli florets. Put the broccoli in a saucepan with 1 inch of water or in a steaming basket over 1 inch of water. Steam for about 5 minutes, or until just tender.

Add a bread crumb topping to the casserole. Toss 1 cup of fresh soft bread crumbs with 2 tablespoons of melted butter. Sprinkle the buttered bread crumbs over the casserole just before it goes into the oven.

Add a few tablespoons of drained chopped pimientos to the broccoli mixture for some extra color and flavor.

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