Cheesy Broccoli Rice Casserole

Broccoli and rice casserole on a white plate with a fork.

5 from 1 vote

This Broccoli Rice Casserole is easy, cheesy, and full of flavor. This is an excellent recipe for holidays, weeknights, or family gatherings. Simple to make and always a favorite dish.

Prep Time20

Cook Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 222kcal

Author: Gina Abernathy

Ingredients

2 cups Uncooked Instant White Rice I used instant rice. You'll need 4 cups of cooked rice.
20-24 ounce bag Frozen Broccoli cooked and chopped small
1 medium onion diced
4 tablespoons butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
10.5 ounce can Cream of Mushroom soup
15 ounce jar Cheez Whiz

Instructions

Preheat oven to 350 degrees. Grease a 13"x9" casserole dish. Set aside.
Cook the Rice. Cook the rice according to package directions. You'll need 4 cups of cooked rice..
Prepare the Broccoli. Cook or steam the broccoli until tender, then chop the larger pieces into bite-sized pieces.
Melt Butter. In a large skillet, melt butter over medium heat.
Saute the Onion. Add the onion to the melted butter. Add seasonings and cook until the onion becomes translucent, about 4-5 minutes. Remove from the heat.
Combine Ingredients. Add the rice, broccoli, and remaining ingredients. Stir until well combined.
Bake. Pour the mixture into a greased 9"x13" baking dish. Bake for 25-30 minutes or until hot and bubbly.
Rest. Allow the dish to rest for at least 10 minutes before serving.

Notes

Recipe Tips

Instant rice makes this dish super quick, especially during those busy times of the year.

Chop the broccoli into smaller pieces for better texture.

Don't skip the butter and onion. They add lots of flavor to the casserole.

Leftover rice and broccoli work nicely, and it's a great way to use up those leftovers.

Let the casserole rest for about 10 minutes before serving.

Nutrition