Easy Broccoli Rice and Cheese Casserole
This easy broccoli rice and cheese casserole blends tender broccoli, fluffy rice, and a creamy cheese sauce into a classic comfort food dish that’s simple to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups cooked long-grain rice
- ¼ cup butter
- ¼ cup onion, finely diced
- ¼ cup celery, finely diced
- 16 ounces broccoli florets, steamed or thawed
- 10¾ ounces condensed cream of mushroom soup, undiluted
- 10¾ ounces condensed cream of celery soup, undiluted
- ⅓ cup half and half
- 1¼ cups processed cheese, diced
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
- Cook the rice according to package instructions and set aside.
- Steam broccoli until just tender or fully thaw if using frozen.
- In a skillet over medium-high heat, melt butter. Add onion and celery and sauté for 5 minutes until softened.
- Stir in the cream of mushroom soup, cream of celery soup, and half and half. Mix until smooth.
- Add processed cheese and stir constantly until fully melted and creamy.
- Fold in the cooked rice and broccoli until everything is evenly coated.
- Transfer mixture to the prepared baking dish and spread evenly.
- Bake for 60 minutes, until hot and lightly golden on top.
- Let rest for 10 minutes before serving.
Notes
- Add cooked chicken or turkey for a heartier version.
- Top with shredded cheese or buttery crackers for extra flavor and texture.
- Use a combination of broccoli and cauliflower for variety.
- Make ahead and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 portion (1/8 of recipe)
- Calories: 310
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
