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Spoon holding up a serving of broccoli cheese and rice casserole

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.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 416 kcal

Equipment

Ingredients
  

  • ½ cup plain breadcrumbs
  • 1 tablespoon butter
  • 1 cup instant rice measured uncooked, prepared according to package instructions
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¼ cup milk
  • 4 ounces Velveeta cubed
  • 2 tablespoons butter softened
  • 1 pound broccoli chopped (if using frozen, it should be thawed and drained)
  • 10¾ ounces cream of chicken soup undiluted
  • 2 cups cheddar cheese shredded

Instructions
 

  • Preheat oven to 350ºF.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the breadcrumbs and stir until coated. Stir every minute or two until breadcrumbs are evenly toasted.
  • Combine all ingredients except breadcrumbs and cheddar in a 2-quart baking dish. Sprinkle with cheddar then breadcrumbs.
  • Bake in 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.

Nutrition

Calories: 416kcal | Carbohydrates: 31g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 1044mg | Potassium: 403mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1318IU | Vitamin C: 68mg | Calcium: 454mg | Iron: 3mg
Keyword broccoli, cheese, rice, velveeta
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