Broccoli and Rice Casserole

Rose Dailey


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. Test Kitchen Avatar The Test Kitchen


★★★★★ 10 votes

15 Min
50 Min


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


  1. Place the Velveeta, cream of mushroom soup, milk, Rotel, garlic powder, and salt in a saucepan over medium heat. Stir everything until melted.
  2. Add steamed rice and broccoli. Stir until combined.
  3. Transfer to a casserole dish. Top with grated cheddar cheese.
  4. Bake in at 350 degrees, uncovered, for 45 to 50 minutes or until cheese is browned.

Printable Recipe Card

About Broccoli and Rice Casserole

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Casserole Crazy
Other Tag: Quick & Easy

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