Broccoli Rice Casserole

Cathy Smith


This is a standard at Christmastime. Everyone loves it.

Blue Ribbon Recipe

This simple broccoli casserole is thick, creamy, cheesy and so good. Initially, we were a little concerned about the lack of seasoning, but the cheese and soup add tons of flavor. You can add a bit of salt and pepper when serving, but we thought it was yummy as is. We love the simplicity of this recipe. It's tasty and easy to make... a win, win. Plus, it doesn't make a huge dish which is great if you're not serving a crowd. The Test Kitchen


★★★★★ 2 votes

10 Min
30 Min


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2 Tbsp
bacon drippings
1/2 small
onion, diced
celery rib, diced
2 Tbsp
1 can(s)
cream of mushroom soup; 10.5 oz.
1/2 c
24 oz
frozen broccoli, thawed
8 oz
Velveeta; chopped fine
1 c
rice (note: measure 1 cup of uncooked rice and prepare per package directions)

How to Make Broccoli Rice Casserole


  • Onions and celery sauteeing in a pan.
    1Saute onion and celery in bacon drippings about 5 minutes.
  • Butter, soup, and milk added to the pan.
    2Add butter, soup, and milk.
  • Adding Velveeta to a pan.
    3Stir in Velveeta and let melt.
  • Broccoli added to a baking dish.
    4Place broccoli in a buttered 1 1/2 casserole dish.
  • Stirring rice into cheese mixture.
    5Stir rice into cheese mixture.
  • Cheese and rice mixture poured over broccoli.
    6Then pour over the broccoli. Mix slightly.
  • Casserole baking in the oven.
    7Bake at 350 degrees for 30 minutes.
  • Baked broccoli rice casserole.
    8Or until broccoli is tender and lightly browned.

Printable Recipe Card

About Broccoli Rice Casserole

Main Ingredient: Vegetable
Regional Style: American

Show 14 Comments & Reviews

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