Easy Cheesy Broccoli Rice Casserole
Add Preferred SourceThis Cheesy Broccoli Rice Casserole is creamy, cheesy, and loaded with tender broccoli in every bite. It’s classic comfort food and is perfect as a holiday side or a weeknight family dinner. The best part? It comes together with simple pantry staples and bakes up golden and bubbly.
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If you love creamy, cheesy comfort food, then this Cheesy Broccoli Rice Casserole is for you. It’s hearty enough to stand on its own but shines as a side dish alongside roasted chicken, ham, or turkey. Plus, you can easily customize it with extra cheese, a buttery cracker topping, or even homemade swaps for a fresher twist.
Whether you’re bringing it to a potluck, serving it at Thanksgiving, or just making a cozy weeknight dinner, this casserole is always a crowd-pleaser. And it’s so easy to make with easy to get ingredients!
Ingredients
- Cream of mushroom soup – You can also use cream of chicken or cream of celery or even cream of broccoli soup if you don’t like mushrooms.
- Cheez Whiz – This is what gives the casserole it’s amazing creamy texture.
- Butter – You’ll need some more to grease the baking dish.
- Milk – Any kind of milk will work.
- Broccoli – Pop the bag into the fridge the night before and it’ll be thawed in time for dinner. I like to squeeze the broccoli a bit, too, to remove extra liquid.
- Quick-cooking rice – Minute Rice will work just fine.
- Onion – Use yellow cooking onions or sweet onions in this recipe.
Optional Add-Ins
- Cheddar or Colby Jack cheese – Mix this in for extra cheesiness.
- Ritz crackers + melted butter – For a buttery and crunchy topping.
How to Make Easy Cheesy Broccoli Rice Casserole
Start by preheating your oven to 350°F and buttering a 9×13-inch casserole dish. I love using a ceramic baking dish here because it retains heat beautifully and looks great when you bring it straight to the table.
\In a large mixing bowl, whisk together the cream of mushroom soup, Cheez Whiz, melted butter, and milk until smooth. A balloon whisk makes this step fast and lump-free.
Next, stir in the broccoli, quick-cooking rice, and diced onion. I like using a sturdy silicone spatula here because it makes mixing easier without breaking up the broccoli too much. If you’re going for an extra cheesy version, stir in 2 cups of shredded cheddar or Colby Jack at this stage.
Once everything is well mixed, pour it into the prepared casserole dish and smooth it out with an offset spatula for an even layer. Into the oven it goes for 45–55 minutes, until it’s hot and bubbling.
If you want a buttery, crunchy topping, mix crushed Ritz crackers with melted butter and sprinkle them over the casserole about halfway through baking. This way, the topping bakes up golden without burning.
After baking, let the casserole cool for 10 minutes so it sets a bit before scooping. Then it’s ready to serve!
Chef Jenn’s Tips
- If you’re using fresh broccoli, steam or blanch it first until tender before adding it to the casserole.
- Homemade cream of mushroom or even cream of chicken soup works great here if you prefer from-scratch versions.
- Don’t skip resting the casserole for 10 minutes after baking, as it helps the texture firm up for easy serving.
- For make-ahead, assemble the casserole earlier in the day, cover, and refrigerate. Just add 10–15 minutes to the baking time if starting from cold.
Serving Suggestions
This casserole is rich and cheesy, so it pairs well with simple mains like roasted chicken, baked ham, or grilled steak. Add a crisp garden salad or roasted green beans on the side to balance out the creaminess.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. This casserole also freezes well, just wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Easy Cheesy Broccoli Rice Casserole
Ingredients
- 2 cans cream of mushroom soup
- 15 ounce Cheez Whiz
- 1/4 cup butter melted (plus additional for greasing the baking dish)
- 1 cup milk
- 32 ounces broccoli thawed, frozen, chopped
- 2 cups quick-cooking rice parboiled “minute rice”
- 1 medium onion diced
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish with 2 tablespoons of butter.
- In a large bowl, whisk together the cream of mushroom soup, Cheez Whiz, and melted butter. Stir in the milk.
- Fold in the thawed broccoli, rice, onion, and shredded cheese (if using).
- Pour the mixture into the prepared casserole dish and smooth it out evenly.
- Bake uncovered for 45–55 minutes until bubbly. If using cracker topping, stir crumbs with butter and sprinkle on top halfway through baking.
- Let cool for 10 minutes before serving.
Notes
Chef Jenn’s Tips
- If you’re using fresh broccoli, steam or blanch it first until tender before adding it to the casserole.
- Homemade cream of mushroom or even cream of chicken soup works great here if you prefer from-scratch versions.
- Don’t skip resting the casserole for 10 minutes after baking, as it helps the texture firm up for easy serving.
- For make-ahead, assemble the casserole earlier in the day, cover, and refrigerate. Just add 10–15 minutes to the baking time if starting from cold.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
