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Cheesy Broccoli Rice Casserole

Cheesy Broccoli Rice Casserole

Course Side Dish
Cuisine American
Keyword cheesy-broccoli-rice-casserole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Melissa Sperka


  • 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
  • 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 12 x  8 inch baking dish with cooking spray. Set aside.
  • In a small saucepan, saute 1/2 cup of chopped onion in 1 Tbsp butter until translucent.
  • Add 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 slightly under-cooking. 
  • In a medium size mixing bowl, whisk together the cream of celery soup, cheddar cheese soup, 1/2 cup of mayonnaise, evaporated milk, garlic powder, salt and black pepper.
  • Add the cooked rice, steamed broccoli and chopped chives. Mix well.
  • Mix in 1/2 cups of shredded cheese and 1/2 cup of Parmesan. Pour into the dish 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.