broccoli and rice casserole
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 cups cooked broccoli
- 2 cups cooked rice
- 1 cup 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 cup milk
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup 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!
-
Step 1Place the Velveeta, cream of mushroom soup, milk, Rotel, garlic powder, and salt in a saucepan over medium heat. Stir everything until melted. -
Step 2Add steamed rice and broccoli. Stir until combined.
-
Step 3Transfer to a casserole dish. Top with grated cheddar cheese.
-
Step 4Bake in at 350 degrees, uncovered, for 45 to 50 minutes or until cheese is browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Rice Sides
Category:
Side Casseroles
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#rice
Keyword:
#Casserole
Keyword:
#broccoli
Keyword:
#spicy
Collection:
Casserole Crazy
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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