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!
Jump to:
- Why This Recipe Is Better Than The Rest
- Everything You Need To Know Before Making This Recipe
- 🛒 Ingredients You'll Need
- 🥦 How to Make Broccoli Rice Casserole: Step-by-Step Instructions:
- 🙋🏼♀️ Questions I Get Asked About This Recipe
- 🥘 Here's What I Serve With This Side Dish
- 🍲 More Casserole Recipes You'll Love!
- Broccoli Rice Casserole
Why This Recipe Is Better Than The Rest
✅ It has an extra-creamy homemade cheese sauce. Instead of mixing cheese and condensed soup into the casserole, you're going to melt Velveeta cheese with whole milk, butter, and just ½ can of cream of mushroom soup to create a smooth, creamy sauce that coats every bite of broccoli and rice.
✅ I finely chop my broccoli so you get cheesy flavor in every bite! Most recipes leave large broccoli florets throughout the casserole, but I chop my broccoli into very small pieces before I mix it with the rice and cheese sauce. This method gives you a much more consistent combination of broccoli, rice, and creamy cheese in every spoonful.
✅ My recipe stays incredibly creamy instead of baking up dry. My favorite trick is reserving about ½ cup of the cheese sauce and stirring it into the casserole after baking. That extra sauce brings moisture and creaminess back into the rice right before serving—a technique most other recipes don't mention.
✅ It's simple enough for everyday dinners but worthy of a holiday table. There are no onions to sauté and no cracker, breadcrumb, or extra cheese topping to prepare. Using frozen broccoli and boil-in-a-bag rice keeps the prep super easy and simple, while the creamy cheese sauce makes it feel like classic holiday comfort food.
Everything You Need To Know Before Making This Recipe
- Cook the rice first: I recommend using boil-in-bag rice because the consistency works best in this casserole. You can use either white or brown rice; just cook 2 bags according to the package directions. If you prefer to cook your rice the old-fashioned way, that works too. Just make sure you have 4 cups of fully cooked rice before assembling the casserole. Don't use uncooked rice, as there isn't enough liquid or baking time for it to cook properly in the oven.
- Frozen broccoli works best: You'll need about 10 ounces of frozen broccoli. If you're using a 12-ounce bag, use about ¾ of the bag—or add the entire bag if you want more broccoli. Fresh broccoli can be used, but I find that it tends to become too soft and mushy in this casserole.
- Finely chop the broccoli: Chop the broccoli into very small pieces before steaming it. This allows it to distribute evenly throughout the casserole so you get broccoli, rice, and creamy cheese sauce in every bite.
- Stick with Velveeta: For the creamy texture this recipe is known for, I recommend using a block of Velveeta rather than substituting shredded cheese. Velveeta cheese sauce packets can also be used if that's more convenient for you.
- Don't overheat the cheese sauce: Melt the Velveeta, milk, butter, and cream of mushroom soup over medium-low heat, whisking continuously for about 5–7 minutes. You want everything completely melted and the sauce just beginning to thicken.
- Save some of that cheese sauce! Before combining everything, reserve about ½ cup of the melted cheese sauce. After the casserole comes out of the oven, gently stir it in for an extra-moist and creamy consistency.
- Choose the right baking dish: An 8x8 or 9x9-inch, round or square baking dish works well. If you're doubling the recipe, use a 9x13-inch casserole dish.
🛒 Ingredients You'll Need
- Rice - white or brown rice both work well. I prefer using boil in a bag rice because it's fast and convenient.
- Broccoli - frozen broccoli works best 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.
- 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.
recipe card
👩🏼🍳 Scroll down to the recipe card below for the full list of ingredients, exact measurements, and step-by-step instructions.
🥦 How to Make Broccoli Rice Casserole: Step-by-Step 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.
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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 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. Stir in the reserved cheese before serving!
🙋🏼♀️ Questions I Get Asked About This Recipe
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.
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.
🥘 Here's What I Serve With This Side Dish
🍲 More Casserole Recipes You'll Love!
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Broccoli Rice Casserole
Equipment
- 8x8 or 9x9-inch, round or square baking dish
- large pot
- medium pan
- whisk
- chef's knife
- large mixing bowl
- wooden spoon
Ingredients
- 10 ounces frozen broccoli, finely chopped
- 2 Boil in Bag Rice (4 cups cooks rice)
- 8 ounces Velveeta Cheese
- ½ can cream of mushroom soup
- 1 cup whole milk
- 2 teaspoons butter, salted
- ¾ teaspoons salt
- ½ teaspoon ground pepper
Instructions
- Preheat the oven to 350°F.
- Using a sharp knife, finely chop the 10 ounces of frozen broccoli into very small pieces.
- Then, steam the broccoli in the microwave or stovetop until soft, about 2-3 minutes and then set aside.
- Next in a large pot, boil the 2 bags of rice on the stovetop according to the package directions. Once done, drain and set aside.
- Chop the 8 ounce Velveeta cheese block into large cubes and put them in a heavy bottom saucepan. Add in ½ a can of cream of mushroom soup, 1 cup of whole milk, 2 teaspoons of butter, ¾ teaspoon of salt and ½ teaspoon of 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.
- Reserve ½ cup of the melted Velveeta cheese sauce in a small dish and set it aside.
- 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 the oven safe dish.
- Bake for 20 minutes, or until slightly golden brown on top. When done, stir in the reserved cheese sauce.
- Remove the dish from the oven and let it cool for 3-5 minutes before serving.
Notes
- 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.
- 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.
- 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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