Broccoli Cheese & Rice Casserole

Linda Howe


This is my version of the ever popular Broccoli-Cheese Casserole. Most recipes call for frozen chopped broccoli, this is where my recipe is different. I use fresh broccoli, which I cut up and steam or cook it with the onions for just a bit, until the broccoli turns a vibrant green.


★★★★★ 1 vote

20 Min
1 Hr


  • 2 lb
    broccoli, fresh
  • 1 large
    red onion or vidalia if you can get them!
  • 1 stick
  • 1 15oz. jar(s)
  • 2 c
    uncooked rice
  • 1 can(s)
    evaporated milk
  • 1 can(s)
    cream of mushroom soup

How to Make Broccoli Cheese & Rice Casserole


  1. Cook rice. While rice is cooking, cut and trim fresh broccoli into bite-size pieces. Chop red onion.
  2. In a large pan, saute broccoli and onions in butter until broccoli and onions are tender. (I sometimes steam the broccoli if I have time so that it is more tender.)
  3. Add cheeze-whiz, soup, milk and cooked rice and stir together.
  4. Place in a casserole dish and bake at 350 degrees for about 60 minutes.
  5. This freezes well.....although I never have any left over to freeze. hehe

Printable Recipe Card

About Broccoli Cheese & Rice Casserole

Course/Dish: Rice Sides
Hashtags: #rice #cheese #broccoli

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