broccoli and rice casserole

★★★★★ 10
By Rose Dailey
from East Texas, TX

This is my version because I like spicy. :-)

Blue Ribbon Recipe

This broccoli and rice casserole is pure creamy, cheesy goodness. Each bite has bits of broccoli. Rotel tomatoes are what make this side dish special. They add a kick of flavor. The perfect casserole for any occasion. Spicy, fresh, and satisfying.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 6-8
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For broccoli and rice casserole

  • 2 c
    cooked broccoli
  • 2 c
    cooked rice
  • 1 c
    Velvetta cheese, melted
  • 1 can
    Rotel tomatoes, no juices, make sure it is drained really well (10 oz)
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 1/2 c
    milk
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1 c
    shredded cheddar cheese

How To Make broccoli and rice casserole

Test Kitchen Tips
We baked this in a 9x13 baking dish. It could easily be put in a smaller casserole dish. Add cooked diced chicken for a complete meal!
  • Velveeta, cream of mushroom soup, milk, Rotel, garlic powder, and salt in a saucepan.
    1
    Place the Velveeta, cream of mushroom soup, milk, Rotel, garlic powder, and salt in a saucepan over medium heat. Stir everything until melted.
  • Stirring in steamed broccoli and rice.
    2
    Add steamed rice and broccoli. Stir until combined.
  • Mixture in a baking dish with shredded cheese on top.
    3
    Transfer to a casserole dish. Top with grated cheddar cheese.
  • Casserole baking in the oven.
    4
    Bake in at 350 degrees, uncovered, for 45 to 50 minutes or until cheese is browned.
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