Broccoli Rice Casserole

Broccoli Rice Casserole Recipe

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Jennifer Hawkins


This has a been a family staple at holidays since I was little and my mom and grandma taught me how to make it.

★★★★★ 1 vote
varies by how much they like it
15 Min
20 Min


Add to Grocery List

1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
2 c
rice, cooked and hot
1 jar(s)
cheese whiz (15oz)
16 oz
broccoli, frozen

How to Make Broccoli Rice Casserole


  • 1cook broccoli until tender (I find that putting it in the microwave with a little water in a microwave safe glass dish works well -on high for approx. 5 to 10 minutes, checking every few minutes for tenderness)
  • 2blend cream of chicken soup, cream of mushroom soup, and cheese whiz in a saucepan on the stove - once well blended cook until hot but DO NOT BOIL
  • 3when the broccoli is done, drain any excess water off then add to the hot soup and cheese mixture
  • 4spray a glass 9 x 13 baking dish with no stick cooking spray (such as PAM) and spread rice evenly onto the bottom (it will look like a very thin layer)
  • 5Slowly pour the broccoli, soup, and cheese mixture over the rice, but Do Not Mix them - they should be 2 separate layers -
  • 6bake in a 350 F oven for approx. 20 minutes, or until the edges bubble and get a golden look to them
  • 7*If you want a thicker casserole to feed a larger crowd use 3 cups cooked rice and 2 cans of each soup - you may need a little extra broccoli as well - *

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About Broccoli Rice Casserole

Course/Dish: Side Casseroles
Other Tag: Quick & Easy

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