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Broccoli Cheese Rice Casserole

A creamy, cheesy broccoli rice casserole that is hearty and family-friendly, perfect for busy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 12.6 ounces frozen broccoli (about 4 cups) A time-saving option that retains nutrients and flavor.
  • 1.5 cups minute rice Quick-cooking and easy to prepare.
  • 8 ounces water chestnuts (1 can) Adds a unique crunch and texture to the dish.
  • 10.5 ounces cream of mushroom soup (1 can) Provides a creamy base; you can also use homemade for a health boost.
  • 10.5 ounces milk (use the soup can to measure) Helps achieve the desired creaminess.
  • 0.75 pound Velveeta (about 3 inches) Melts beautifully for the creaminess we crave.
  • 1 cup freshly shredded cheddar cheese A sharp, flavorful finishing touch.

Method
 

Preparation
  1. Cook the broccoli: Follow the directions on the bag for boiling or steaming. Drain well to remove excess water.
  2. Prepare the rice: In a medium saucepan, cook the rice in 1 cup of water according to package instructions until fluffy.
  3. Combine all ingredients: In a large bowl, mix the cooked broccoli, rice, water chestnuts, cream of mushroom soup, milk, and Velveeta until well blended.
  4. Transfer to casserole dish: Pour the mixture into a greased 9×13-inch casserole dish and evenly distribute it with a spatula.
  5. Add cheese: Sprinkle the freshly shredded cheddar cheese over the top.
  6. Bake: Preheat your oven to 350 degrees Fahrenheit and bake for 30-45 minutes, or until hot and bubbly with a golden brown top.

Notes

Best served hot from the oven with a light salad or fresh fruit. If storing leftovers, let cool, cover, and refrigerate for 3-4 days. This casserole is also freezer-friendly for up to three months.