Cheesy Broccoli Rice Casserole
This warm, creamy, and cheesy rice and broccoli casserole is a family favorite. Perfect for holidays, potlucks, or an easy weeknight dinner, it's packed with flavor and simple to make. Get ready for a dish everyone will love!
Servings: 12 servings
Calories: 303kcal
Equipment
Ingredients
- 2 cans cream of mushroom soup
- 16 ounces Velveeta cheese
- ¼ cup butter melted (plus additional for greasing the baking dish)
- 1 cup milk
- 32 ounces broccoli florets frozen, thawed
- 2 cups white rice cooked
- 1 medium onion diced
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter.
- Melt the butter in a saucepan over medium heat and add the chopped onions. Saute for about 3 minutes or until the onions turn translucent.¼ cup butter, 1 medium onion
- Stir in the cream of mushroom soup, Velveeta Cheese, and milk until smooth.2 cans cream of mushroom soup, 16 ounces Velveeta cheese, 1 cup milk
- Combine the thawed broccoli and cooked cups of rice in a large bowl.32 ounces broccoli florets, 2 cups white rice
- Mix the creamy cheese sauce mixture into the rice mixture.
- Pour the mixture into the prepared baking dish evenly.
- Bake for 45-55 minutes until the casserole is bubbly and the top is slightly golden brown.
- Cool and serve – Let the casserole sit for about 10 minutes before serving to allow it to set.
Notes
To add texture and crunch, top with crushed Ritz crackers or bread crumbs, or sprinkle shredded sharp cheddar cheese on top before baking for a golden, cheesy crust.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 39g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 1025mg | Potassium: 514mg | Fiber: 3g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 68mg | Calcium: 291mg | Iron: 1mg
