Real Recipes From Real Home Cooks ®

broccoli rice casserole

★★★★★ 2
a recipe by
Cathy Smith
Cooper now in Columbus Ga., TX

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 @kitchencrew
★★★★★ 2
serves 6-8
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For broccoli rice casserole

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