In this Cheesy Broccoli Rice Casserole broccoli, cheese and rice go together like hand in glove. Rice pilaf, steamed broccoli florets and a creamy sauce with lots of cheddar cheese. Top with French fried onions for a little crunch and it’s side dish heaven.
This broccoli rice casserole is one of our weeknight favorites but, it’s tasty enough for entertaining, too. It’s one of those versatile casseroles that complement so many entrees. You could also turn it into the entree with a few simple additions. To shake things up, add 2 cups of roughly chopped rotisserie chicken, a pound of cooked ground beef or spicy sausage to make it a one-dish-meal. My family never gets tired of this simple broccoli rice casserole and I love that it can be prepared in advance, then sprinkled with shredded cheese and crushed onions just before baking. It’s a real time saver on busy days making it easier than ever to get a delicious meal on the table in no time flat.
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Helpful Kitchen Items:
Cheesy Broccoli Rice Casserole
- 1/2 cup chopped onion
- 1 Tbsp butter
- 1 [6.3 oz] box rice pilaf [i.e. Zatarains]
- 1 [10 3/4 oz] can cream of celery soup
- 1 [10 3/4 oz] can cheddar cheese soup
- 1/2 cup mayonnaise
- 1 [5 oz] can evaporated milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper [or to taste]
- 2 1/2 cups broccoli florets steamed
- 1 Tbsp chopped chives
- 2 cups shredded sharp cheddar cheese divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup of french fried onions crushed
- Preheat the oven to 350°F. Spray a 3 quart or 8 x 12 inch baking dish with cooking spray. Set aside.
- In a small saucepan, saute 1/2 cup of chopped onion in one tablespoon of butter until translucent.
- Add the rice pilaf , flavor packet and water. [amount of water specified by the package] Bring to a boil then lower the heat and simmer according to the package instructions. Remove from the heat before all of the water is absorbed.
- In a medium size mixing bowl, whisk together the cream of celery soup, cheddar cheese soup, 1/2 cup of mayonnaise, evaporated milk and seasonings.
- Add the cooked rice, steamed broccoli and chopped chives. Using a spatula, stir until combined.
- Add 1 1/2 cups of shredded cheese and 1/2 cup of Parmesan into the mixture. Mix thoroughly.
- Pour into the prepared dish, then sprinkle with the remaining 1/2 cup of shredded cheese.
- Top with crushed french fried onions.
- Bake at 350°F for 35-40 minutes or until bubbly and golden.
This dish works very well with lighter dairy products. 2 % shredded cheese, light mayo and margarine, 2 % evaporated milk will all yield tasty results.