Broccoli Cheesy Rice Side Dish
Broccoli cheesy rice is an old family recipe I’ve been meaning to share for ages. This easy to make side dish has such nostalgic value for me.
We always served this recipe up alongside chicken, pork, ham, you name it. It’s one of those recipes that isn’t necessarily the most healthful thing to eat…but then again, who’s counting?!
No one’s left behind when we’ve made broccoli cheesy rice as I’ve never once had any leftovers. Everyone loves it and will go back for seconds.
Why These Flavors Work Together
This recipe is a total crowd pleaser that can be made ahead or taken to potlucks. It’s a side dish you’ll make again and again.
The creamy, comforting flavors are sure to please.
What to Know Before You Start
I grew up eating this casserole dish. It’s one of my mom’s creations.
It’s quick and easy and always a hit at family dinners.
This recipe only has 5 ingredients and comes together in one baking dish. You can make the rice ahead of time on the stove or in the microwave.
It calls for 6 cups cooked white rice, or about 2 cups dry. Use any type of long grain white rice, and day old is great if you’ve some in the fridge.
The rice is a blank canvas here so choose whatever type you prefer.
Make sure to thaw the broccoli. Use a colander or paper towels to remove any excess liquid.
We want it as dry as we can get it otherwise it can make the casserole more watery. Also, chop up the thawed broccoli so it’s nice and small.
That way you’re not biting into large chunks of broccoli.
The cream of mushroom soup is what brings this recipe together. It’s the base and acts as our “sauce” so you’re skipping a roux here.
You can’t really substitute another type of soup.
Cheez Whiz gives this casserole that creamy, orange-yellow color. Some people ask if they can use shredded cheddar instead.
The texture of Cheez Whiz is what makes this recipe sing. It melts nice and smooth and creates a cheesy base.
Cheddar just doesn’t cut it.
Use a 3-quart baking dish to give yourself plenty of room to stir/mix without worrying about overflow. Bake the casserole uncovered so it’s not soupy and can set up.
It will hold up just fine in a warm oven if needed. Also, it will reheat really well.
How to Make Broccoli Cheesy Rice
Preheat the oven to 350°F. In a 3-quart baking dish, combine rice, broccoli, soup, Cheez Whiz, salt, and pepper.
Bake uncovered for 45 minutes, until the casserole is just set and the edges are starting to get golden. If the top seems like it will brown before it’s done, loosely tent it with foil during the last 10-15 minutes.
Remove from oven and allow to sit for a few minutes to set up a little before serving.
Helpful Tips
- This recipe calls for a jar of Cheez Whiz and a can of cream of mushroom soup. It’s supposed to taste like those products, trust me, and they’re a key component of the recipe’s texture. Use them.
- About 2 cups of uncooked rice will yield about 6 cups cooked, so use whatever method of rice-cooking you’re most familiar with, on the stove or in the microwave.
- This recipe uses a full, standard-sized can of the cream of mushroom soup, not thinned out with water. That helps the casserole to be more saucey.
- Make sure you’ve really drained the broccoli. Squeeze out as much liquid as you can, or blot with paper towels, because you want to get as much of that moisture out as possible. Broccoli has a lot of liquid trapped in it, and if you don’t drain it really well it will make the casserole a little runnier.
- Salt to your own taste. It might not need any, as there’s plenty of sodium in the soup and the cheese.
- Store leftovers covered in the fridge for up to 4 days.
- To reheat: You can nuke a serving in the microwave. Add a tiny splash of water to help it to loosen up a little. Alternatively, reheat a larger amount in a 325 degree oven in a covered baking dish, just until hot.
- It will freeze well, particularly if you freeze it in individual portions. Thaw overnight in the fridge and heat in the microwave. It will be a tad softer in texture but will still taste great.
- To make it into an entree dish, stir in about 2 cups cooked and cubed rotisserie chicken.
Can I use fresh broccoli instead of frozen?
Raw broccoli won’t get as tender in 45 minutes in a 350° F oven as cooked broccoli will. If you prefer to use fresh, chop into small pieces and steam or blanch for a couple of minutes before using.
But honestly, I prefer frozen because it’s already been blanched (aka, cooked) before being frozen. The recipe calls for 2 cups broccoli, thawed and drained.
Can I use a different type of rice?
Traditionally, this casserole is made with long grain white rice. If you prefer, you could use brown rice, though the texture will be a bit chewier, and it may take a couple of minutes longer in the oven.
You could also use instant rice prepared according to directions. Recipe calls for 6 cups cooked white rice, or about 2 cups dry rice.
Can I substitute something for Cheez Whiz?
The secret to this dish is the jarred processed cheese, which is what makes it SO creamy! An easy swap is cubed Velveeta cheese stirred until melted and smooth.
Some folks opt for shredded cheddar and say that while it doesn’t melt and incorporate as smoothly as Velveeta and Cheez Whiz and sometimes clumps, the flavor is very good. Use whichever appeals to you!
Can I make this ahead of time?
Yes, assemble in a baking dish and leave it covered in the refrigerator up to 1 day ahead. Remove from refrigerator as oven is preheating and add an additional 5 to 10 minutes of cooking time.
What do you serve it with?
I like to serve Broccoli Cheesy Rice Casserole with chicken, pork chops, meatloaf or ham. It would also be delicious at a potluck, as it is super easy to take to a potluck and will stay warm if you bring it covered.
Related Recipes
Broccoli Cheesy Rice Side Dish
Ingredients
- 2 cups thawed and drained broccoli
- 6 cups cooked white rice
- 1 can cream of mushroom condensed soup
- 1 container Cheez Whiz
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cook rice if needed; 6 cups cooked rice is about 2 cups dry rice.
- Add rice, broccoli, cream of mushroom soup, and Cheez Whiz to a 3-quart baking dish.
- Stir until evenly combined.
- Season with salt and pepper to taste.
- Bake uncovered at 350°F for 45 minutes, until set and lightly golden around the edges.
- Let sit a few minutes before serving.