Broccoli Rice Casserole
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.
Recipe link
Prep time20 min
Cook time50 min
Total time1 hr 20 min
- Course
- Side Dishes, Casseroles
- Cuisine
- Granny's Recipes, American
- Difficulty
- Easy
- Est. calories / serving
- 150
Ingredients
Broccoli Casserole
- 2 cups rice — cooked
- 1 jar Cheez Whiz — 15 oz
- 4 cups broccoli — chopped
- 2 cans cream of mushroom soup — 10.5 oz each
- 1 cup onion — diced
- 1 cup celery — sliced
- ¼ cup butter — divided
Instructions
- Preheat Oven: Preheat oven to 350°F. Use approximately 1 tablespoon of the butter to grease a 3-quart or 9x13-inch casserole dish.1 tbsp butter
- Cook Rice and Broccoli: Prepare rice according to package directions if it is not already cooked. Measure 2 cups after cooking. Cook broccoli until just tender, then drain thoroughly.2 cups rice, 4 cups broccoli
- Sauté Vegetables: Melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add onion and celery and cook for 8–10 minutes, stirring occasionally, until softened and translucent without browning.1 cup onion, 1 cup celery, 3 tbsp butter
- Mix Casserole: While the rice is still hot, stir in the Cheez Whiz until melted and creamy. Add broccoli, cream of mushroom soup, and the sautéed onion and celery. Fold gently until everything is evenly combined.2 cups rice, 15 oz Cheez Whiz, 4 cups broccoli, 21 oz cream of mushroom soup, 1 cup onion, 1 cup celery
- Fill Baking Dish: Spread the mixture evenly into the prepared casserole dish and smooth the surface.
- Bake: Bake uncovered for 40–50 minutes, checking at 40 minutes, until the casserole is hot throughout, bubbling around the edges, lightly browned on top, and reaches 165°F in the center.
- Rest and Serve: Let the casserole stand for 10 minutes before serving.
Notes
- Rice: The recipe uses 2 cups of rice measured after cooking. Regular long-grain white rice gives the casserole a dependable texture. Avoid cooking the rice until overly soft because it continues absorbing moisture in the casserole.
- Broccoli: Cook the broccoli only until just tender and drain it thoroughly. Excess moisture can make the casserole loose or watery, while overcooked broccoli may become mushy during baking.
- Cheez Whiz: Stir the Cheez Whiz into the rice while the rice is still hot so it melts smoothly and coats the grains evenly.
- Seasoning: Cheez Whiz and condensed mushroom soup already contain substantial salt. Taste the assembled mixture before adding any additional salt.
- Browning: For Betty’s extra-browned edges, reserve a few small pieces of the butter and dot them over the surface before baking.
- Make Ahead: Assemble the casserole up to 1 day ahead, cover, and refrigerate. Let it stand at room temperature while the oven preheats, then bake uncovered for approximately 50–60 minutes, or until the center reaches 165°F.
- Crab Variation: The original recipe allows 2 cans of crab meat to be folded into the mixture. Confirm the can size before adding this variation to the formal ingredient list. Drain the crab well before using.
- Storage and Reheating: Refrigerate leftovers in a shallow airtight container within 2 hours and use within 3 to 4 days. Reheat covered until the center reaches 165°F. USDA guidance recommends prompt refrigeration and reheating leftovers to 165°F.
- Optional Additions
- 2 cans crab meat (can size to confirm; drained)
Nutrition (Approximate Per Serving)
Yield
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.
- Calories
- 150
- Carbohydrates
- 17 g
- Protein
- 3 g
- Fat
- 8 g
- Saturated Fat
- 3.5 g
- Cholesterol
- 10 mg
- Sodium
- 430 mg
- Fiber
- 2 g
- Total Sugars
- 1.5 g
Equipment
- large saucepan
- colander or fine-mesh strainer
- large skillet
- large mixing bowl
- 3-quart or 9x13-inch casserole dish (Use a dish large enough to hold the mixture without crowding and to allow the edges to brown.)
- measuring cups and spoons
- wooden spoon or rubber spatula
- instant-read thermometer