Easy Broccoli Rice and Cheese Casserole is the kind of dish that brings the room to a pause when it hits the table. It’s cheesy, cozy, and wrapped in those warm, baked-holiday smells that make you want to sneak a bite straight from the dish. With tender broccoli, creamy Velveeta, and fluffy rice tucked into every scoop, this is comfort food made simple and it never sticks around long.
Table of Contents
Why You’ll Love This Easy Broccoli Rice and Cheese Casserole
- It’s an old-school classic your family will actually ask for
- Perfect for potlucks, holiday dinners, or freezer meal prep
- Creamy, rich, and satisfying with just a few pantry staples
- Ready to assemble in minutes no fancy stuff required
If you grew up on casseroles that came out of grandma’s oven bubbling and golden, this one’s gonna hit the spot.
Ingredients
- 3 cups cooked long grain rice
- ¼ cup butter
- ¼ cup diced celery
- ¼ cup diced onion
- 16 ounces broccoli florets (steamed fresh or thawed frozen)
- 1 (10¾ oz) can cream of mushroom soup
- 1 (10¾ oz) can cream of celery soup
- ⅓ cup half and half
- 1¼ cups Velveeta cheese, cubed
How to Make Broccoli Rice and Cheese Casserole
Preheat and Prep
Heat your oven to 350°F. Grease a 2-quart baking dish so nothing sticks when it’s hot and bubbly later.
Sauté the Base Veggies
In a large skillet, melt the butter over medium heat. Toss in your diced celery and onion. Stir often and let them get nice and soft about 5 minutes is perfect.
Melt the Cheese Sauce
Now for the creamy magic. Stir in the soups and half and half. Once that’s smooth and steamy, add the Velveeta cubes. Keep stirring as it melts into a silky, dreamy sauce.
Combine It All
Add the cooked rice and broccoli to the skillet. Stir gently until everything is coated in that cheesy goodness. It should smell amazing already.
Fill the Dish
Scoop the mixture into your greased casserole dish. Smooth out the top with a spatula like you’re tucking it in for a cozy bake.
Bake Until Bubbly
Slide it into the oven uncovered. Bake for 1 hour, or until it’s golden, gooey, and a little browned on top. Let it rest for 10 minutes before serving so it sets up just right.
Notes & Tips
- Got leftover rice? Perfect. Day-old rice works great here.
- Frozen broccoli is fine, just make sure it’s drained well.
- Velveeta gives that creamy “cafeteria comfort” texture but shredded cheddar or cheese whiz also work.
- Want some crunch? Top with buttered breadcrumbs or crushed Ritz crackers.
Variations
- Make it meaty: Stir in shredded chicken, ham, or even leftover turkey.
- Add spice: A dash of cayenne or splash of hot sauce warms things up.
- Go veggie crazy: Mix in sautéed mushrooms, bell peppers, or peas.
- Cheese swap: Try sharp cheddar, Monterey Jack, or a little cream cheese for depth.
Serving Suggestions
This casserole is perfect with all the cozy sides you love.
Need something cozy on the side? This high-protein broccoli cheddar soup is a creamy companion.
Pair it with this sweet potato bake for a cozy, colorful plate.
Make it part of your holiday table alongside these 5 easy Thanksgiving side dishes.
FAQ
Can I make it ahead of time?
Yes! Assemble it and pop it in the fridge overnight. Bake just before serving.
Can I freeze it?
Totally. Bake first, then cool, wrap tightly, and freeze. Thaw overnight and reheat at 350°F.
Do I have to use Velveeta?
Not at all shredded cheddar works too, but it won’t be quite as creamy.
This is one of those dishes that just feels like home. It’s easy, familiar, and makes every bite feel like a warm hug. If you try it, drop a comment and let me know what twist you gave it!
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Broccoli Rice and Cheese Casserole
Ingredients
- 3 cups cooked long grain rice
- ¼ cup butter
- ¼ cup diced celery
- ¼ cup diced onion
- 16 ounces broccoli florets steamed fresh or thawed frozen
- 1 10¾ oz can cream of mushroom soup
- 1 10¾ oz can cream of celery soup
- ⅓ cup half and half
- 1¼ cups Velveeta cheese cubed
Instructions
- Preheat your oven to 350°F and grease a 2-quart baking dish.
- In a large skillet, melt the butter over medium heat. Add the diced celery and onion. Sauté until soft, about 5 minutes.
- Stir in the cream of mushroom soup, cream of celery soup, and half and half. Mix until smooth and steamy, then add Velveeta cubes. Stir until melted and creamy.
- Add the cooked rice and steamed broccoli to the skillet. Gently stir until everything is evenly coated in the cheese sauce.
- Transfer the mixture into the greased baking dish and smooth out the top.
- Bake uncovered for 1 hour, or until golden and bubbly. Let rest for 10 minutes before serving.