Cheesy Broccoli Rice

Some recipes take you straight back to childhood the moment you take a bite.

This Cheesy Broccoli Rice Casserole is one of those recipes for me.

My mom was a single mom who worked incredibly hard to keep a roof over our heads. Cooking was not always at the top of her priority list and I completely understand that now as an adult. But every once in a while she would make this broccoli rice casserole and it was the kind of meal that made the whole house feel warm and taken care of.

I went years without having it. Then one day the craving hit out of nowhere and I went back to recreate it. I tweaked the original just slightly to make it a little creamier and a little richer and honestly I think this version might be even better than what I remember.

It is the kind of side dish that upstages everything else on the table. I have brought it to Thanksgiving dinner three years in a row and it gets scraped clean before the turkey does. My kids ask for it with grilled chicken on a regular Tuesday night. It is comfort food in the truest sense of the word.

And the best part is that it takes about ten minutes to put together before it goes in the oven.

Why This Casserole Is So Good

There are a lot of broccoli rice casserole recipes out there. Most of them are fine. This one is something different.

The combination of two soups instead of one is what sets this recipe apart. Cream of mushroom and cream of chicken together create a depth of flavor that you just cannot get from a single can. The cream of mushroom adds an earthiness that balances the richness of the Cheez Whiz perfectly. The cream of chicken adds a savory base that ties everything together.

The Cheez Whiz is not optional and it is not something you should swap for shredded cheese. I know it sounds a little retro but Cheez Whiz melts into the rice and broccoli in a way that shredded cheddar simply cannot replicate. It creates that silky smooth cheesy coating on every single grain of rice that makes this casserole so incredibly satisfying.

The frozen broccoli makes this recipe fast and easy without sacrificing any flavor. And cutting the broccoli pieces down to about the size of a dime before baking means every bite has the perfect ratio of broccoli to cheesy rice without any awkward oversized chunks.

Ingredients You Need

Short list. Everything is easy to find at any grocery store.

• 16 oz frozen broccoli cuts
• 0.5 cup diced frozen onions
• 10.5 oz can cream of mushroom soup
• 10.5 oz can cream of chicken soup
• 1 cup milk
• 6 cups cooked Minute Rice
• 16 oz jar Cheez Whiz
• Salt and pepper to taste

That is eight ingredients and most of them are pantry staples you probably already have on hand. The Cheez Whiz is in the condiment aisle at most grocery stores and the frozen diced onions are a shortcut that saves you at least five minutes of prep time.

How to Make It

Step 1: Cook the broccoli and onions

Place the frozen broccoli cuts and diced frozen onions in a large microwave safe bowl. Microwave in two minute intervals, stirring between each one, until the broccoli is fully thawed and tender. This usually takes about four to six minutes total depending on your microwave.

Once the broccoli is soft, use kitchen scissors to cut the pieces down into smaller chunks about the size of a dime. This step makes a real difference in the final dish. Pieces that are too large are awkward to eat and do not mix as evenly into the rice. Take the extra two minutes to cut them down and you will be glad you did.

Step 2: Cook the rice

Prepare the Minute Rice according to package directions. You need six cups of cooked rice for this recipe which means you will start with about three cups of dry rice. Cooking the rice in chicken broth instead of water adds an extra layer of flavor that makes the whole casserole taste even better.

Set the cooked rice aside while you prepare the cheese sauce.

Step 3: Mix everything together

In a very large mixing bowl combine the cooked rice, Cheez Whiz, cream of mushroom soup, cream of chicken soup, and milk. Stir until everything is fully combined and the Cheez Whiz is evenly distributed throughout the mixture.

Add the cooked broccoli and onions and fold them in gently. Season with salt and pepper to taste. Give it one final stir to make sure everything is evenly mixed.

Taste the mixture before it goes in the oven and adjust the seasoning as needed. This is your last chance to get the salt and pepper right.

Step 4: Bake

Spray a large baking dish with cooking spray. Pour the broccoli rice mixture into the dish and spread it into an even layer.

Bake uncovered at 350 degrees for 25 minutes until the casserole is hot throughout, bubbly at the edges, and the top has a slight golden color.

Let it rest for five minutes before serving. It will be extremely hot straight out of the oven and the resting time lets everything set up slightly so it scoops cleanly.

Tips for the Best Results

Cut the broccoli small. The single most important technique tip in this entire recipe. Dime sized pieces mix into the rice evenly and give you the perfect ratio of broccoli to cheesy rice in every single bite. Large chunks are awkward and make the casserole harder to serve and eat.

Use both soups. Do not substitute both cans with the same variety. The combination of cream of mushroom and cream of chicken is what creates the depth of flavor that makes this casserole so good. Using two cans of the same soup gives you a flatter one-dimensional flavor.

Do not swap the Cheez Whiz for shredded cheese. Shredded cheddar does not melt into the rice the same way. It clumps and gets stringy instead of coating every grain evenly. Cheez Whiz creates that signature silky smooth cheesy texture that makes this casserole taste exactly like the classic version you remember.

Cook the rice in chicken broth. Swap the water for chicken broth when preparing your Minute Rice. It adds savory flavor throughout the entire casserole without any extra effort and makes a noticeable difference in the final dish.

Season before it goes in the oven. Taste the mixture after you stir everything together and before you pour it into the baking dish. Salt and pepper it properly at this stage because once it is baked it is much harder to season evenly.

Easy Variations

Add protein to make it a main dish. Stir in two cups of shredded rotisserie chicken with the rice and broccoli mixture before baking. It turns this side dish into a complete one pan meal that is hearty enough for dinner on its own.

Make it spicier. Add a small can of diced green chiles or a pinch of cayenne pepper to the mixture before baking. A dash of hot sauce stirred in adds a nice subtle kick without overwhelming the cheesy flavor.

Add a breadcrumb topping. Sprinkle one cup of Panko breadcrumbs mixed with two tablespoons of melted butter over the top of the casserole before baking. It adds a golden crispy crust that contrasts beautifully with the creamy interior.

Use fresh broccoli. If you prefer fresh broccoli over frozen, cut it into small florets and blanch them in boiling water for two minutes until just barely tender. Drain thoroughly and pat dry before adding to the mixture. Do not add raw fresh broccoli directly to the casserole as it will not cook through properly in 25 minutes.

Make it vegetarian. Swap the cream of chicken soup for a second can of cream of mushroom soup and use vegetable broth instead of chicken broth to cook the rice. The flavor is slightly different but still absolutely delicious.

What to Serve With It

This casserole is the perfect side dish for almost any protein. Here are the combinations that work best.

Grilled chicken is my number one pairing. The smoky char on the chicken against the creamy cheesy casserole is a combination my family never gets tired of. It is the dinner that gets the most requests in my house by a wide margin.

Baked chicken thighs are another great option when you want something hands off. Season them simply with salt, pepper, and garlic powder and bake them alongside the casserole at the same temperature. Everything comes out of the oven at the same time.

Grilled steak makes this feel like a steakhouse dinner at home. The richness of the casserole holds up perfectly against a well seasoned piece of beef.

Ham is a classic pairing especially around the holidays. This casserole alongside a glazed ham is one of those combinations that has been on holiday tables for decades for a very good reason.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. The casserole reheats really well and the flavor actually gets better overnight as everything melds together.

To reheat, microwave individual portions in thirty second intervals stirring between each one until hot throughout. If the casserole has thickened up too much in the fridge stir in a small splash of milk while reheating to loosen it back up.

For larger portions reheat covered with foil in the oven at 325 degrees for about fifteen minutes until warmed through. Remove the foil for the last five minutes to let the top get a little color again.

This casserole also freezes well. Let it cool completely, portion it into freezer safe containers, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this ahead of time? Yes. Assemble the casserole completely but do not bake it. Cover it tightly with foil and refrigerate for up to 24 hours before baking. When you are ready to bake add five to ten minutes to the cook time to account for the cold start.

Can I use regular rice instead of Minute Rice? Yes but it needs to be fully cooked before you mix it into the casserole. Use six cups of cooked regular rice and proceed exactly the same way. The Minute Rice is just a shortcut that saves time but either version works perfectly.

Can I substitute the Cheez Whiz? Velveeta melted down with a splash of milk is the closest substitute and works really well. Shredded cheddar stirred in will work in an emergency but the texture will be different and less smooth. Cheez Whiz is really the best option for this specific recipe.

What size baking dish should I use? A 9×13 baking dish is the right size for this recipe. A smaller dish will be too full and the casserole may bubble over. If you only have smaller dishes split it between two eight inch square dishes and bake them side by side.