Broccoli Rice Casserole

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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!

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Calories: 153kcal

Author: Amanda Mason

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.

Nutrition