There are some dishes that just feel like a warm hug on a plate. You know the ones. They’re the recipes that show up at family gatherings, potlucks, and on chilly weeknights when you need something cozy. This Broccoli Cheese Rice Casserole is exactly that kind of meal. It’s simple, satisfying, and has that classic flavor everyone loves.
Forget complicated steps or fancy ingredients. We are going back to basics with a recipe that is all about comfort and ease. If you are looking for a straightforward and delicious side dish or main course, you have come to the right place. Let’s make something wonderful together.
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Why You’ll Love This Recipe
Honestly, what’s not to love about a bubbling dish of cheesy goodness? This Cheesy Broccoli Rice Casserole is a true crowd pleaser for so many reasons. It has a nostalgic quality that reminds you of home cooked meals from your childhood. Every bite is filled with creamy sauce, tender rice, and bright green broccoli florets.
One of the best things about this recipe is how incredibly simple it is. We use instant rice and canned soup to make the process quick and nearly foolproof. This makes it a great choice for beginner cooks or for those days when you just don’t have a lot of energy to spend in the kitchen. It is a real set it and forget it kind of dish.
It’s also amazingly versatile. You can serve it as a hearty side dish alongside roasted chicken or pork chops. Or, you can enjoy it as a main course for a comforting vegetarian meal. Plus, it’s a make ahead champion, which is a lifesaver for busy schedules or holiday meal planning. This is a Broccoli Cheese Casserole Easy enough for any night of the week.
Ingredients
The beauty of this Broccoli Cheese Rice Casserole is in its simple ingredient list. You probably have most of these items in your pantry and refrigerator right now. No need for a special trip to a gourmet store. Here’s what you’ll need to pull this delicious dish together.
- 1 tablespoon butter
- 1 cup onion, minced
- 4 cups fresh or frozen broccoli florets
- 1 (8 ounce) jar of Cheez Whiz
- 1 (10.5 ounce) can of Cream of Mushroom soup
- 2/3 cup milk
- 1 cup instant rice
- 1 teaspoon ground black pepper
- 1 1/2 cups shredded cheese (like cheddar or a blend)
Step By Step Instructions
Following these steps will give you a flawless broccoli cheese casserole every single time. It’s so easy, you’ll have it memorized after making it once. Let’s get started.
Step 1: Prepare Your Oven and Onions
First things first, if you plan to bake the casserole right away, go ahead and preheat your oven to 350°F. If you are making it ahead of time, you can skip the preheating for now. Next, melt the butter in a small saucepan over medium heat. Add your minced onion and saute it for about five minutes. You want the onions to become soft, translucent, and fragrant. This step builds a lovely flavor base.
Step 2: Combine the Ingredients
Now for the fun part. Grab a large mixing bowl. In it, combine the sauteed onions, your broccoli florets, the Cheez Whiz, the cream of mushroom soup, milk, uncooked instant rice, and black pepper. Stir everything together until it’s well combined. The mixture will be thick and creamy. Then, butter a 2 quart casserole dish and spread the mixture evenly inside.
Step 3: Add Cheese and Bake
Sprinkle the shredded cheese evenly over the top of the casserole. This will create that delicious, golden brown crust as it bakes. At this point, if you are making it ahead, you can wrap the dish tightly with plastic wrap and pop it in the refrigerator for up to two days. If you’re baking immediately, place the uncovered dish in the preheated oven. Bake for 30 to 40 minutes. You’ll know it’s ready when the edges are bubbly and the cheese on top is melted and lightly golden. Serve your beautiful Broccoli Cheese Rice Casserole warm.
How To Store Leftovers
Got leftovers? Lucky you. Storing this Cheesy Broccoli Rice Casserole is a breeze. First, let the casserole cool down to room temperature. You don’t want to put a hot dish directly into the fridge as it can raise the internal temperature. Once cooled, cover the casserole dish tightly with plastic wrap or a lid, or transfer the leftovers to an airtight container.
You can store it in the refrigerator for up to four days. When you are ready to reheat, you can use the microwave for individual portions. Or, you can reheat the entire casserole in the oven at 350°F until it is warmed through. You might want to cover it with foil to prevent the top from getting too brown.
Tips
Want to make your Broccoli Cheese Rice Casserole even better? Here are a few little tips to help you along the way. These small adjustments can add a personal touch to this already fantastic dish.
Let’s talk about broccoli. Both fresh and frozen florets work wonderfully in this recipe. If you use fresh broccoli, the casserole might take the full 40 minutes to bake to ensure the broccoli is tender. Frozen broccoli tends to release more water, which can make the rice a little extra fluffy. There’s no wrong choice here, just a slightly different result.
Feel free to get creative with add ins. Cooked, shredded chicken or crumbled bacon are popular additions that make the casserole even heartier. For a bit of crunch on top, you can sprinkle some panko breadcrumbs or crushed butter crackers over the cheese before baking. Just toss them with a little melted butter first.
When it comes to cheese, a simple sharp or mild cheddar is a great choice. You could also use a Mexican cheese blend or Monterey Jack. The recipe creator suggests avoiding anything too smoky, as it can clash with the other flavors. My mom used to lay slices of American cheese on top, and that was always delicious too.
Conclusion
And there you have it. A truly simple and incredibly satisfying Broccoli Cheese Rice Casserole that is sure to become a staple in your recipe collection. It’s the kind of dish that brings people together and fills your home with an amazing aroma. It proves that you don’t need a long list of ingredients or complicated techniques to create a memorable meal.
Whether you’re making this for a holiday gathering or just a quiet Tuesday night, it delivers comfort and flavor every time. I hope you and your family enjoy every cheesy, creamy bite of this classic broccoli cheese casserole. It’s a recipe worth sharing and making again and again.
FAQ
Can I Use Regular Rice Instead of Instant Rice?
You can, but you will need to cook it first. This recipe relies on the instant rice cooking in the oven with the other liquids. If you use regular white or brown rice, cook it according to package directions before mixing it in with the other ingredients. You will want about three cups of cooked rice to substitute for the one cup of instant rice.
Is This Recipe Gluten Free?
As written, this recipe is not gluten free because most canned cream soups contain flour as a thickener. To make it gluten free, you would need to use a certified gluten free cream of mushroom soup. You could also make your own homemade cream soup using a gluten free thickener like cornstarch or arrowroot.
Can I Add a Protein to This Casserole?
Absolutely. This is a great base for adding protein. About two cups of cooked, shredded chicken or turkey would be a wonderful addition. Cooked ground beef or sausage would also work well. For a vegetarian option, you could add a can of drained chickpeas or white beans to make this Broccoli Cheese Casserole Easy recipe a more complete meal.
What Can I Serve With This Dish?
This Cheesy Broccoli Rice Casserole is very versatile. If you are serving it as a side dish, it pairs wonderfully with baked ham, roasted chicken, or pork chops. If it’s the main course, a simple green salad with a vinaigrette or some fresh fruit would be a nice, light accompaniment to balance the richness of the casserole.
Broccoli Cheese Rice Casserole
A simple, satisfying, and classic Broccoli Cheese Rice Casserole that feels like a warm hug on a plate. This easy recipe uses instant rice and canned soup for a quick, comforting meal perfect as a side or main course, and it’s a make-ahead champion.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F. Melt butter in a small saucepan. Add minced onion and saute for about five minutes until soft and translucent.
- In a large mixing bowl, combine the sauteed onions, broccoli florets, Cheez Whiz, cream of mushroom soup, milk, uncooked instant rice, and black pepper. Stir until well combined.
- Butter a 2-quart casserole dish and spread the mixture evenly inside.
- Sprinkle the shredded cheese evenly over the top.
- Bake uncovered for 30 to 40 minutes, until bubbly and the cheese is melted and lightly golden. Serve warm.
Notes
Fresh or frozen broccoli works; fresh may need the full 40 minutes to become tender. Frozen broccoli tends to release more water, making the rice a little extra fluffy.
For a heartier meal, add cooked shredded chicken or crumbled bacon. For a bit of crunch on top, sprinkle panko breadcrumbs or crushed butter crackers (tossed with a little melted butter) over the cheese before baking.
Suggested cheeses include sharp or mild cheddar, a Mexican cheese blend, or Monterey Jack. Avoid anything too smoky, as it can clash with other flavors. American cheese slices are also a delicious option.
Store cooled leftovers in the refrigerator for up to four days in an airtight container. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F until warmed through, covering with foil to prevent over-browning.
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