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
Scale
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.
