
Cook the Rice and Broccoli
Prepare the rice and broccoli separately until the rice is tender and the broccoli is just cooked through. Drain the broccoli thoroughly.

Cheez Whiz and mushroom soup give this casserole the unmistakable creaminess of an old family recipe. The rice and broccoli bake together until the whole pan is hot and bubbling.
This Broccoli Rice Casserole is creamy, cheesy, and baked until hot and bubbling with tender broccoli, rice, onions, and celery folded throughout. Cheez Whiz and cream of mushroom soup give it the unmistakable old-fashioned texture that makes it a dependable casserole for holidays, potlucks, and family suppers.

I always mix the cheese into the rice while it is still hot because it melts together much smoother that way. Sometimes I save a few little pats of butter for the top because I like the browned edges around the casserole dish best.

Prepare the rice and broccoli separately until the rice is tender and the broccoli is just cooked through. Drain the broccoli thoroughly.

Cook the onion and celery in butter until soft and translucent without letting them brown.

Stir the Cheez Whiz into the hot rice until smooth, then fold in the broccoli, cream of mushroom soup, and sautéed vegetables.
Spread the mixture evenly in a greased casserole dish and bake uncovered until hot, bubbling, and lightly browned around the edges.
Let the casserole stand for 10 minutes before serving so the creamy mixture can settle slightly.

Cheez Whiz and mushroom soup give this casserole the unmistakable creaminess of an old family recipe. The rice and broccoli bake together until the whole pan is hot and bubbling.
Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.
Makes one 3-quart casserole — Serving size: about 1 cup
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
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