Broccoli, Cheese, and Rice Casserole

This homemade cheesy broccoli rice casserole is made with cheddar, Velveeta, and fresh or frozen broccoli for a creamy southern classic. The baked casserole is easy, healthy, and packed with rich flavor that works for holidays or busy weeknights. You'll get the best broccoli cheese and rice casserole that reheats quickly in the microwave and keeps dinner stress-free. Pin this broccoli cheese casserole with rice now to have a comforting recipe ready anytime.

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Why this is the best broccoli cheese and rice recipe

It's a simple and easy recipe. This great casserole is as easy as dumping a few ingredients in a baking dish together; it doesn't get any easier than that! Everyone loves a one-pan assembly! There's minimal clean-up, and prep time is quick, especially if you use pre-cooked rice and/or frozen broccoli.

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery store I've ever visited.

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Broccoli cheese and rice casserole is versatile. You can use a mix of broccoli and cauliflower (or almost any veggies, if you want to be really creative), and almost any variety of rice. I've seen some pre-cooked garlic and herb rice blends at the grocery store that I think would be delicious!

This quick and easy broccoli cheese and rice casserole is the best comfort food. The simple ingredients pack a big punch in terms of flavor. The creamy Velveeta, the crunchy broccoli, and flavorful cream of chicken soup combine to make the best broccoli cheese and rice casserole you've ever eaten!

This recipe is easy to serve. It doesn't get easier than a dump-and-go casserole that you can make ahead, making it a perfect holiday side or a weeknight dish for a busy mom or dad.

This recipe is a family favorite. Kids especially love the taste of the creamy, cheesy sauce and tender rice.

What you'll need to make broccoli cheese casserole with rice

Equipment

• Deep 9x13 pan or something similar

Ingredients
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See the printable recipe card at the bottom of the page for all measurements and nutritional information

• Breadcrumbs - These are optional but they make the top of the casserole nice and crunchy!
• Butter - You'll melt this and use it to toast the breadcrumbs. It gives them the best flavor!
• Instant rice - The rice needs to be cooked before you put it into the casserole, so using instant rice saves you time. You can use any kind of rice you want.
• Onion powder - This is for flavor.
• Garlic powder - Also for flavor.
• Whole milk - Your casserole needs moisture, and we're using whole milk because it adds a creaminess that you wouldn't get with water or broth. That said, you can use either water or broth if you prefer. I'd probably stick to chicken broth if you go that route.
• Butter - I listed this butter separately because it should be soft but not melted. It works with the whole milk to make a creamy casserole.
• Broccoli - This is the star of the show, right? If you're using frozen broccoli, it needs to be thawed and thoroughly drained. If you like your broccoli to be a little crunchy, you can put raw broccoli into your casserole. If you would prefer it to be on the softer side, steam it for a couple minutes before adding it. This casserole is also delicious with a mix of half broccoli and half cauliflower or even one of those bags of broccoli, cauliflower, and carrots.
• Cream of chicken soup - The traditional version of this casserole requires you to make a roux with melted butter, flour, and milk. We skip that step here by using a can of cream of chicken soup, and it tastes just as good (dare I say even better?) than the original.
• Shredded sharp cheddar cheese - This melts evenly, giving the top of the casserole a nice, cheesy crust. Some people are going to tell you that you have to grate your own cheese or else it won't melt nicely because the cheese you buy pre-shredded in a bag is coated with a powder to prevent clumping. It may be true that freshly shredded cheese melts better or more quickly, but I am here to tell you that I have not grated my own cheese in the last twenty years, and my casseroles have all been delicious. You can grate your own cheese if you want to, but don't let anyone guilt you into it. It's easier to buy a bag, and that is what I do every single time!
• Velveeta cheese - I know Velveeta isn't real cheese, but it is creamy and has a consistent cheesy texture. It's meltier and creamier than regular cheese. The addition of Velveeta is what makes this recipe sing! That said, if you hate Velveeta, you can use an equal amount of the shredded cheese of your choice, and your casserole will be okay. But it would be better if you used the Velveeta.

How to make cheesy broccoli rice casserole

1. Preheat oven to 350ºF.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the breadcrumbs and stir until coated.
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3. Stir every minute or two until breadcrumbs are evenly toasted. They should turn a deep brown color.
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4. Combine all ingredients except breadcrumbs and shredded cheddar in a 2-quart baking dish. Mix well.
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5. Sprinkle all over with cheddar, then breadcrumbs.
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6. Bake in a preheated oven for 30 minutes or in the microwave for 8 minutes. Breadcrumbs are already toasted, so they don't really need to be baked in the oven to get crispy.
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Substitutions & variations

Swap instant rice for a wild rice blend, long-grain rice, brown rice, or even cauliflower rice.

You can stir in extra greens, like spinach or kale.

Use half broccoli and half cauliflower or a bag of broccoli, cauliflower, and carrots.

Add protein to make it a complete meal: shredded rotisserie chicken or roast turkey, chopped ham or pork chops or even chickpeas.

I'd like to try crushed potato chips or crushed Ritz crackers as a topping. No need to toast those.

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Storing leftovers

Let the casserole cool to room temperature before storing.

Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. To reheat, cover with foil and bake at 350ºF until warmed through, or microwave individual portions, stirring occasionally.

This casserole also freezes well. Use a freezer-safe container or wrap the casserole dish tightly in plastic wrap, then foil. Freeze up to 2-3 months. Thaw in the fridge overnight before reheating in a 350ºF oven.

Keep the breadcrumbs separate when freezing if you want them to stay crunchy, or add additional and bake again.

Tip: Add a splash of milk or cream when reheating, especially if the rice seems dry.

Check out more delicious casserole recipes.

• Beef Enchilada Casserole
• Cheesy Green Bean Casserole
• Buffalo Chicken Pasta Casserole
• Cheesy Chicken Hashbrown Casserole
• Mexican Layered Chicken Casserole
• Cheesy Shrimp Casserole with Velveeta
• Chicken Broccoli Rice and Cheese Casserole
• Paula Deen Baked Pineapple Casserole Recipe

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