Cheesy Broccoli Rice Casserole

A plate of creamy rice and vegetable casserole on a red and white checkered cloth.

5 from 1 vote

Cheesy Broccoli Rice Casserole uses a few pantry ingredients and frozen broccoli. A simple dish perfect for family dinners or potlucks.

Prep Time10

Cook Time55

Total Time1 5

Course: Main, Side Dish

Cuisine: American

Servings: Servings

Calories: 256kcal

Author: Keri

Ingredients

2 cans Cream of Mushroom Soup
15 ounces Cheez Whiz
¼ cup Butter melted plus more for greasing baking dish.
1 cup Milk
32 ounces Frozen Chopped Broccoli thawed
2 cups Instant Rice
1 Onion medium-diced

Instructions

Preheat oven to 350°F and butter a 9 by 13-inch baking dish.
In a large bowl, whisk together soup, Cheez Whiz, melted butter, and milk until smooth.
2 cans Cream of Mushroom Soup, 15 ounces Cheez Whiz, ¼ cup Butter, 1 cup Milk
Stir in broccoli, rice, and diced onion. Stir until well combined.
32 ounces Frozen Chopped Broccoli, 2 cups Instant Rice, 1 Onion
Pour mixture into the prepared baking dish and bake for 45-55 minutes until bubbly.
Let cool for 10 minutes before serving. Enjoy!

Notes

Fresh broccoli works too, but should be softened first.

If you prefer, you can use shredded cheddar in place of the Cheez Whiz.

Make sure to use instant rice. Regular rice will not cook properly in this recipe.

For an extra cheesy casserole, mix 2 cups of shredded cheese into the mixture before baking.

For a buttery, crispy topping, combine 2 cups crushed Ritz crackers with ½ cup melted butter. Add the topping about halfway through baking the casserole (the full baking time may cause the cracker crumbs to burn).

Make this a complete meal by adding a little protein. Shredded leftover chicken or sliced kielbasa or smoked sausage work great.

Nutrition