Cheesy Broccoli Casserole is a comforting, simple side that’s perfect for holidays or weeknight dinners. Tender broccoli and cooked white rice are combined in a creamy, cheesy sauce, then baked until bubbly and golden. For a heartier main dish, stir in a cup or two of cooked, shredded chicken before baking.
Ingredients and tools you’ll need to make Cheesy Broccoli Casserole
With fewer than ten ingredients, this casserole is budget friendly and easy to put together. Gather the following:
- 2 (12 ounce) packages frozen chopped broccoli
- 1 cup uncooked long grain white rice
- 4 tablespoons unsalted butter
- ½ cup diced onion
- 1 (10.5 ounce) can cream of mushroom soup
- ½ cup evaporated milk
- 8 ounces Velveeta cheese, cut into cubes
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- Cooking spray
- Casserole dish – a 9 x 13 x 2-inch dish works well; you may also use two 8 x 8 pans or a 2.5-quart oval baker if preferred.
Cook the broccoli and rice
Prepare the frozen broccoli according to the package directions and cook the rice separately according to its package directions. Drain any excess liquid and set both aside to cool slightly while you assemble the other components.
Sauté the onion
Melt the butter in a large skillet or stockpot over medium heat. Add the diced onion and sauté until soft and translucent, about 5–7 minutes. Using a stockpot gives you room to combine everything in one place before transferring to the casserole dish.
Make the cheese sauce
While the onion cooks, combine the cream of mushroom soup, evaporated milk, and cubed Velveeta in a saucepan. Cut the Velveeta into small pieces so it melts quickly. Warm the mixture over low heat, stirring until the cheese is fully melted and the sauce is smooth and lump-free.
Assemble the casserole
When the onion is tender, add the cooked broccoli, cooked rice, and the warm cheese sauce to the pot. Stir gently until everything is evenly combined and seasoned to taste with salt and pepper. Spread the mixture into the prepared, greased casserole dish, then sprinkle the shredded cheddar cheese evenly over the top.
Bake in a 350°F (175°C) oven for 30–35 minutes, or until the casserole is bubbling and the cheese on top is fully melted. Let it rest a few minutes before serving so it sets slightly and is easier to portion.
Make ahead, storage, freezing and reheating
Make ahead. You can assemble this casserole up to 24 hours before baking. Cover and refrigerate, then allow it to come to room temperature before baking, or add 5–10 minutes to the bake time if cooking straight from the fridge.
Storage. Store leftovers in an airtight container within two hours of baking and consume within four days.
Freezing. Freeze the casserole baked or unbaked. Cover tightly with a lid, foil, or plastic wrap and store on a level surface. Thaw overnight in the refrigerator before reheating; bring to room temperature before baking or add 5–10 minutes to the cook time.
Reheating. Reheat individual portions in the microwave for 1–2 minutes. For larger portions, preheat the oven to 250°F (120°C) and bake covered for 45 minutes to one hour, until heated through.
Frequently asked questions
Yes. Use about 3 cups of chopped fresh broccoli. Trim and chop into small florets, place them in a microwave-safe bowl with 2–3 tablespoons of water, cover, and microwave for 2–4 minutes until tender. Drain well before using.
Yes. Prepare minute rice according to the package directions and use it in place of regular long-grain rice.
Yes. Cook the brown rice first according to package directions, then combine it with the other ingredients.
Evaporated milk gives a creamier texture. If you only have regular milk, you can simmer 1 1/3 cups of regular milk down to about 1/2 cup to concentrate it, or simply use 1/2 cup regular milk and expect a slightly thinner sauce.
What to serve with broccoli casserole
- Pineapple Glazed Ham
- Sweet Tea Brined Cast Iron Roast Chicken
- Coca-Cola Marinated Oven Baked Brisket
- Wild Rice Stuffed Turkey Breast
- Oven Baked BBQ Chicken Thighs
- Oven Roasted Roast Beef Dinner
- Barbecue Bacon Meatloaf
- Baked Bourbon Glazed Ham
Cheesy Broccoli Casserole
Chopped broccoli and white rice baked in a creamy, cheesy sauce until bubbly.
Course: Side dishes | Cuisine: American
Prep Time: 7 minutes | Cook Time: 35 minutes | Servings: 8 people
Calories: 287 kcal (per serving)
Author: Lisa Bynum
Ingredients
- 2 packages frozen broccoli florets (10 ounces each)
- 1 cup uncooked white rice
- 4 tablespoons unsalted butter
- ½ cup diced onion
- 1 can cream of mushroom soup
- ½ cup evaporated milk
- 8 ounces Velveeta cheese
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the broccoli and rice separately according to package directions. Set aside.
- Melt the butter in a large pot over medium heat and sauté the onion until tender, about 5–7 minutes.
- In a separate saucepan, combine the cream of mushroom soup, evaporated milk, and Velveeta. Heat gently until the Velveeta melts and the sauce is smooth.
- Add the broccoli, rice, and cheese sauce to the pot with the onion. Stir until evenly combined and season with salt and pepper.
- Spread the mixture into a greased 9 x 13 x 2-inch casserole dish in an even layer.
- Top with shredded cheddar cheese.
- Bake for 30–35 minutes until bubbly and the cheese is melted.
Notes
Make ahead: Assemble up to 24 hours in advance and refrigerate covered. Bring to room temperature before baking or add 5–10 minutes to the bake time. Storage: Refrigerate leftovers in an airtight container and consume within four days. Freezing: Freeze baked or unbaked; thaw overnight in the refrigerator before reheating. Reheating: Microwave individual portions for 1–2 minutes, or reheat larger portions in a 250°F oven, covered, for 45–60 minutes.
Nutrition
Serving: 1 serving | Calories: 287 kcal | Carbohydrates: 32 g | Protein: 11 g | Fat: 13 g | Saturated fat: 5 g | Sodium: 834 mg | Fiber: 2.7 g