Broccoli Cheese Rice Casserole
This broccoli cheese rice casserole is a classic! This creamy side dish is loaded with broccoli and heaps of golden cheese. Each bite is irresistible!
We love cheesy side dishes and this one reminds us of our favorite cheesy hashbrown potato casserole.
It's an excellent addition to any dinner or holiday and always popular at potlucks!
It's incredibly easy to whip together in about 5 minutes, but it does take a bit of foresight since you'll need already cooked rice.
Pro tip: plan another meal during the week which uses rice, such as Puerto Rican carne guisada, and make extra rice to kill two birds with one stone.
You can also set the rice to cook while you prepare the other ingredients.
Broccoli Cheese Rice Casserole
Besides the rice, there are a few other tips to note about the ingredients:
- Broccoli: like the rice, this needs to be cooked before adding to the casserole.
This can be done easily by a quick boil, or steaming in the microwave. Be sure to drain any excess water.
- Condensed soup: we like cream of mushroom, but cream of chicken works just as well!
My aunt never uses creamed soup in her broccoli rice casserole, so that's an option as well.
If you leave out the soup, the finished dish will be cheesy and tender, but with a firmer texture.
- Cheese: Velveeta or Cheez Whiz are traditionally used in this recipe.
I used American cheese which you can purchase at the deli counter, but cheddar would be just as great!
- Eggs: this broccoli casserole is special since it contains eggs - most recipes do not!
The eggs help bind the casserole and give it a light texture similar to souffle.
If you leave them out (you can), the casserole will have a very creamy texture like mac and cheese.
When it comes to preparing broccoli cheese and rice casserole, it doesn't get any easier than this!
Simply mix all the ingredients together and pour into your baking dish.
Tips for making cheesy broccoli rice casserole:
- Grease the pan well! If you don't, you'll be scrubbing little bits of cheese and rice for days!
I love the outside pieces of the casserole that get a little crispy, but I do not like washing dishes!
- When mixing all of the ingredients, add the salt and pepper before you add the eggs.
That way you can taste and see if it needs more seasoning, but you don't have to eat raw eggs.
Made as written Very good. Will put on recipe cycle
Cracker Barrel has the best Broccoli Cheeese Rice Casserole.I had it a week ago.It was sooo good just what I wanted to eat.That was my first time seeing it on the menu and it sounded so good and was better than it sounds.
Can this recipe be prepared the day ahead. . .if the eggs are left out?
Yes, it can be prepared and refrigerated up to 2 days in advance without eggs. Or you can bake it and reheat in the oven the next day, but I would add extra milk to the recipe so it doesn't get too dry.
Can you use wild rice?
I'm not sure how that would affect the cook time and liquid ratio.
Can this recipe be frozen? We are a family of two and I'd like to freeze half.
Hi Debbie, freezing it should be just fine!
Hi! This recipe looks amazing! I’m just wondering about the size of the can of the cream soup?
Approximately 10 ounces
Fast easy, and delicious. Will plan on making this when our finaky daughter and family visit next month. Bet she asks for the recipe.
I have tried every Broccoli Cheese and Rice Casserole ever written and this is the one is the absolute best! I love the texture the eggs give it and it is easy and uses ingredients everyone has. Thank you for ending my search for the greatest Broccoli casserole!