Cheesy Broccoli Rice Casserole
Published December 20th 2011 Updated February 16th 2024
In this Cheesy Broccoli Rice Casserole the classic combination of broccoli, cheddar cheese and rice go together like hand in glove. It features a flavorful rice pilaf, steamed broccoli florets and a creamy sauce with lots of cheddar cheese. Top it off with French fried onions for a little crunch and call it a meal.
Easy Cheesy Broccoli Rice Casserole Recipe
This homemade cheesy broccoli rice casserole is one of our weeknight favorites yet 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 entrée with a few simple additions. How do you make Southern style broccoli casserole? Well, it’s quite simple to do and this recipe will show you a quick and easy variation that includes rice.
- Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
- In a medium saucepan, saute 1/2 cup of chopped onion in 1 Tbsp butter until translucent. Add package of rice pilaf using enclosed flavor packet and amount of water called for on package. Cook according to package directions until tender and liquid is absorbed. Fluff with a fork and set aside.
- In a medium size mixing bowl, whisk together the cream of celery soup, cheddar cheese soup, 1/2 cup of mayonnaise, evaporated milk, granulated garlic, salt and black pepper.
- Add the cooked rice. steamed broccoli florets 1 1/2 cups cheddar cheese and 1/2 cup Parmesan cheese. Mix well and pour into baking dish.
- Sprinkle with the remaining 1 cup of shredded cheese and top with crushed french fried onions.
- Bake at 350°F for 35-40 minutes or until bubbly and golden.
- Let stand 5 minutes, then serve.
How to Make the BEST Cheese Broccoli Rice Casserole Recipe
- Ingredients you’ll need to make homemade Cheesy Broccoli Rice Casserole: One box rice pilaf, water, diced onion, butter, broccoli florets, shredded cheddar cheese, granulated garlic, mayonnaise, salt, black pepper, grated Parmesan cheese, cream of celery soup, cheddar cheese soup and french fried onions.
- Kitchen tools you’ll need: 12 x 8 inch baking dish, cheese grater, medium saucepan, large bowl, sharp knife and cutting board, large spoon, measuring cups and spoons.
- Do I have to use canned soups? This broccoli rice casserole is designed to come together quickly and it does utilize canned soup. If you would like to make homemade broccoli casserole check out my recipe for Broccoli Cheddar Gratin.
- Does the rice get mushy? It doesn’t. That said, make an effort not to overcook it at the beginning and you’ll have no worries at all.
- Can I use a something besides cheddar cheese for broccoli casserole? Cheddar cheese works best for this recipe but of course yes, you can! You can use whatever cheese you have on hand in the same amount called for in the recipe.
- Could I use cream of mushroom soup in place of cream of celery soup? Yes, if that’s your preference, you can.
- Can I use minute rice to make cheesy broccoli casserole? I don’t recommend using minute rice for this recipe. That said, you could use a different brand of rice.
- Can I use noodles or another pasta in place of rice? You could likely adapt this recipe using orzo pasta since it’s rice like in shape. Keep in mind you’ll only need about 2 cups cooked to mix with the remaining ingredients.
- This broccoli rice casserole can be transformed into a main dish. To shake things up you can add 2-3 cups of roughly chopped rotisserie chicken or leftover turkey, 1/2-1 pound cooked and crumbled ground beef or Italian sausage to make it a one-dish-meal. You could also add crumbled bacon to the mix.
- This dish can be assembled 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.
- Store Cheesy Broccoli Rice Casserole chilled in the refrigerator for up to 4 days. Reheat in single serving portions in the microwave.
More Broccoli Casserole Recipes to Make
Broccoli whether fresh, steamed, sauteed or roasted is a spectacular way to get green vegetables on the menu. Other easy broccoli recipes you my like to try:
- Fresh crispy Broccoli Salad is perfect for picnics and potluck parties
- Delicious Broccoli Cheese Cornbread goes with soup, pinto beans, soup and more.
- Broccoli Cheddar Gratin a homemade version of broccoli cheese casserole.
- Family friendly Chicken and Broccoli Stuffed Shells with Alfredo Sauce are perfect for Italian night at home.
- Turkey Broccoli Rice Divan is a scrumptious way to use up those Thanksgiving and holiday leftovers.
- Low Carb Breakfast Broccoli Cheese Casserole from Kalyn’s Kitchen.
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Helpful Kitchen Items:
Cheesy Broccoli Rice Casserole
Ingredients
- 1/2 cup chopped yellow 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 granulated garlic or garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups broccoli florets steamed
- 2 1/2 cups shredded sharp cheddar cheese divided use
- 1/2 cup grated Parmesan cheese
- 1/2 cup of french fried onions crushed
Instructions
- Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
- In a medium saucepan, saute 1/2 cup of chopped onion in 1 Tbsp butter until translucent. Add package of rice pilaf using enclosed flavor packet and amount of water called for on package. Cook according to package directions until tender and liquid is absorbed. Fluff with a fork and set aside.
- In a medium size mixing bowl, whisk together the cream of celery soup, cheddar cheese soup, 1/2 cup of mayonnaise, evaporated milk, granulated garlic, salt and black pepper.
- Add the cooked rice. steamed broccoli florets 1 1/2 cups cheddar cheese and 1/2 cup Parmesan cheese. Mix well and pour into baking dish.
- Sprinkle with the remaining 1 cup of shredded cheese and top with crushed french fried onions.
- Bake at 350°F for 35-40 minutes or until bubbly and golden.
- Let stand 5 minutes, then serve.
Notes
- This dish works very well with lighter dairy products. 2 % shredded cheese, light mayo and margarine, 2 % evaporated milk will all yield tasty results.
- Transform this into a main dish by adding 2-3 cups chopped chicken, 1 pound of cooked and crumbled ground beef or Italian sausage.
That looks delicious! Thanks for the shout-out for my Broccoli Cheese Breakfast Casserole!
My pleasure, Kalyn!
Do you use the pilaf flavor packet?
Yes, prepare the rice suing the packet and amount of water per instructions.
That sounds great, you can’t go wrong either way. Sure hope you enjoy it!
This dish looks so good, I plan to make it tomorrow with some chicken thighs on the side or mixed in, will decide when I`m cooking.
I love the look of your meals, can`t wait to try some more.
Thanks for sharing your ideas,
Kimberjoy
Thanks for stopping by to let me know. ~ Melissa
Made that for dinner tonight.. SOsoSO GOOOD!!
Thank you 🙂 🙂
I made something similar but used browned sausage and chicken. I also used Chinese chow mein noodles on top instead of onions. My family loved it.
I added 2 cut up chicken breast that we had grilled the day before and it was awesome. I would not add the salt next time enough in the cheese, rice and soups. I would add more brocoli or at least cut it larger. It was delicious.
Hi Linda, I love that you added chicken to this to make a one dish meal. Sounds great! Thanks for taking the time to let me know. ~ Melissa
I would change the cream of celery to cream of mushroom not fond of celery and add ground beef to complete the meal.
Hi Candace, this dish could quite easily be turned into a 1 dish meal Enjoy!
Either one would be a great addition. ☺
Sounds yummy. I would make it a complete meal & add ground beef or chicken