Description
This Broccoli Cheese Rice Casserole is a comforting and creamy dish combining tender broccoli, savory cream of mushroom soup, Velveeta, cheddar cheese, and fluffy rice. Perfect as a hearty side or a main, it bakes until golden and bubbly, delivering a warm, cheesy vegetable casserole that the whole family will love.
Ingredients
Scale
Vegetables
- 12.6 ounces frozen broccoli (about 4 cups)
- 8 ounces water chestnuts (1 can, drained and chopped)
Grains
- 1½ cups minute rice
Dairy & Cheese
- 10.5 ounces milk (use the soup can to measure)
- ¾ pound Velveeta cheese (about 3 inches of the block)
- 1 cup freshly shredded cheddar cheese
Other
- 10.5 ounces cream of mushroom soup (store-bought or homemade, 1 can)
- 8 ounces water (for cooking rice, 1 cup)
Instructions
- Cook the Broccoli: Follow the package instructions to cook the frozen broccoli until tender. Once cooked, drain thoroughly to remove excess water, ensuring the casserole doesn’t become soggy.
- Prepare the Rice: Cook the minute rice according to the package directions using 1 cup of water. This will create the fluffy rice base needed for the casserole.
- Combine Ingredients: In a large mixing bowl, combine the cooked broccoli, cooked rice, chopped water chestnuts, cream of mushroom soup, milk, and Velveeta cheese cut into small cubes. Stir everything together until the Velveeta starts to soften and the mixture is well blended.
- Assemble the Casserole: Transfer the combined mixture into a 9×13-inch casserole dish, spreading it evenly. Sprinkle the freshly shredded cheddar cheese evenly over the top for a golden, cheesy crust.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 30 to 45 minutes, or until the mixture is hot, bubbly, and the cheese on top has melted and started to brown slightly.
Notes
- Drain cooked broccoli thoroughly to avoid watery casserole.
- Velveeta cheese melts smoothly, creating a creamy texture, but feel free to substitute with processed cheese if preferred.
- For extra flavor, consider adding a pinch of black pepper or garlic powder to the mix before baking.
- This casserole pairs well with roasted meats or can be served as a vegetarian main dish.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
