If you are looking for a comforting, cheesy, and delightfully green dish to add to your meal rotation, this Broccoli Cheese Rice Casserole Recipe is an absolute winner. It combines tender broccoli, creamy Velveeta, sharp cheddar, and fluffy rice into one easy-to-make bake that’s perfect for family dinners or potlucks. The moment you take a scoop, you’ll appreciate how the harmonious blend of flavors and textures makes it feel like a warm hug on a plate. Whether you are a casserole newbie or a seasoned pro, this recipe promises to please your taste buds again and again.
Ingredients You’ll Need
This casserole shines because of its simple yet essential ingredients. Each one plays a special role in delivering the perfect balance of taste, texture, and color that makes this dish as visually appealing as it is delicious.
- Frozen broccoli (12.6 ounces): The star veggie that adds vibrant green color and a fresh, mild crunch.
- Minute rice (1 ½ cups): Quick to prepare and provides a tender, fluffy base that soaks up all the creamy flavors.
- Water chestnuts (8 ounces, canned): These bring a delightful crisp texture that contrasts beautifully with the softness of the rice and cheese.
- Cream of mushroom soup (10.5 ounces): Adds moisture and umami richness to bind everything together.
- Milk (10.5 ounces): Used to loosen the soup, creating a luscious creamy consistency.
- Velveeta cheese (¾ pound): Known for melting perfectly smooth, this cheese gives the casserole its luscious, velvety texture.
- Freshly shredded cheddar cheese (1 cup): Sprinkled on top for a golden, cheesy crust that offers a wonderful sharp bite.
How to Make Broccoli Cheese Rice Casserole Recipe
Step 1: Cook the Broccoli
Start by cooking the frozen broccoli exactly as directed on the package. This ensures it’s tender but not mushy. Once cooked, drain it well to avoid any excess moisture diluting your casserole.
Step 2: Prepare the Rice
Next, prepare the minute rice by cooking it in 1 cup of water according to the package instructions. Quick and hassle-free, this step sets the stage for a fluffy base that perfectly absorbs the creamy sauce.
Step 3: Mix the Base Ingredients
In a spacious bowl, combine the cooked broccoli, cooked rice, drained water chestnuts, cream of mushroom soup, milk, and Velveeta cheese cut into small cubes. Stir everything together until the cheese starts to melt and the mixture becomes evenly combined and creamy.
Step 4: Assemble the Casserole
Pour the creamy mixture into a 9×13-inch casserole dish, spreading it out evenly. This shape is perfect for even baking. Then, generously sprinkle the freshly shredded cheddar cheese over the top — this will bake into a bubbly, golden crust that’s absolutely mouthwatering.
Step 5: Bake to Perfection
Bake the casserole in a preheated oven at 350°F (175°C) for 30 to 45 minutes. You’ll know it’s done when it’s hot and bubbly all the way through and the top cheese layer is beautifully melted and slightly browned.
Step 6: Let It Rest and Serve
Once out of the oven, let the casserole cool for a few minutes before serving. This brief rest allows it to set up just enough so each portion holds together nicely, making serving a breeze.
How to Serve Broccoli Cheese Rice Casserole Recipe
Garnishes
To add a fresh pop of flavor and color, chopped fresh parsley or chives sprinkled on top just before serving work wonders. A little cracked black pepper or a dash of smoked paprika can also heighten the cheesy goodness without overpowering the dish.
Side Dishes
This casserole pairs beautifully with lighter side dishes to keep the meal balanced. Consider a simple green salad with vinaigrette, roasted chicken breast, or even a crisp cucumber and tomato salad. These sides add freshness and variety alongside the creamy casserole.
Creative Ways to Present
For a fun twist, try serving this Broccoli Cheese Rice Casserole Recipe in individual ramekins for a personalized touch. Alternatively, spoon it into bell pepper halves or hollowed-out tomatoes to turn it into a colorful, edible vessel that’s perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before refrigerating to maintain the best texture and flavor.
Freezing
You can freeze this casserole either before or after baking. If freezing before baking, cover tightly with plastic wrap and foil. If freezing after baking, cool it well and store in a freezer-safe container. It will keep well for about 2 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through and bubbly again. Adding a splash of milk before reheating helps keep it creamy if it seems dry.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works wonderfully in this casserole. Just steam or blanch it until tender before mixing it in. Using fresh broccoli might add even more vibrant color and texture.
Is there a substitute for Velveeta cheese?
You can replace Velveeta with any good melting cheese like Monterey Jack or even processed cheese slices. The key is to use a cheese that melts smoothly to give the casserole its creamy texture.
Can I make this recipe dairy-free?
Yes! Use dairy-free cream of mushroom soup, plant-based milk, and vegan cheese alternatives to make a delicious dairy-free version of this Broccoli Cheese Rice Casserole Recipe.
How can I make this casserole gluten-free?
Opt for gluten-free cream of mushroom soup and ensure your rice is naturally gluten-free (which most plain rice varieties are). This way, the casserole stays safe for those avoiding gluten.
How long does it take to prepare and bake?
The prep time is about 10 minutes, mostly for cooking the broccoli and rice and mixing ingredients. Baking time ranges between 30 to 45 minutes, depending on your oven and the casserole’s depth.
Final Thoughts
This Broccoli Cheese Rice Casserole Recipe has been a warm favorite in so many kitchens because it is easy, comforting, and truly satisfying. It’s perfect when you want to whip up a hearty dish without fuss but still impress with incredible flavor and texture. Give it a try, and you might just find this cheesy green casserole becoming a new classic in your home too!
Print
Broccoli Cheese Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheese Rice Casserole is a comforting and creamy green rice casserole packed with tender broccoli, water chestnuts, and a cheesy blend of Velveeta and cheddar. Perfect as a hearty side dish or a vegetarian main, this easy-to-make casserole combines minute rice with a savory mushroom soup base, baked to bubbly perfection.
Ingredients
Vegetables
- 12.6 ounces frozen broccoli (about 4 cups)
- 8 ounces water chestnuts (1 can, drained and sliced)
Grains
- 1½ cups minute rice
Dairy & Cheese
- ¾ pound Velveeta cheese (about 3 inches, cut into small pieces)
- 1 cup freshly shredded cheddar cheese
- 10.5 ounces milk (use the soup can to measure)
Other
- 10.5 ounces cream of mushroom soup (store-bought or homemade, 1 can)
- 8 ounces water (for cooking rice)
Instructions
- Cook the broccoli: Follow the package instructions to cook the frozen broccoli until tender. Once cooked, drain thoroughly to remove excess water and prevent sogginess in the casserole.
- Prepare the rice: Cook the 1½ cups minute rice using 1 cup of water according to the package directions, ensuring the rice is fully cooked but fluffy.
- Combine ingredients: In a large mixing bowl, combine the cooked broccoli, cooked rice, sliced water chestnuts, cream of mushroom soup, milk, and Velveeta cheese pieces. Stir well until all ingredients are evenly mixed.
- Transfer to casserole dish: Pour the combined mixture into a 9×13-inch casserole dish, spreading it out evenly for uniform baking.
- Add cheddar cheese topping: Sprinkle 1 cup of freshly shredded cheddar cheese evenly over the top of the casserole mixture.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 30 to 45 minutes, or until the casserole is hot throughout and bubbly, and the cheese on top is melted and slightly golden.
- Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes to set before serving. This resting time helps the casserole hold its shape when scooped.
Notes
- For extra flavor, you can add minced garlic or onion powder to the mixture before baking.
- Substitute cream of mushroom soup with cream of chicken or cream of celery soup for variation.
- If you prefer a crispier top, broil the casserole for the last 2-3 minutes of baking, watching carefully to avoid burning.
- This casserole can be prepared a day ahead and refrigerated, but baking times may need slight adjustment if baking cold.
- Minute rice is used for quick preparation, but regular white rice can be cooked and used if preferred.
