Broccoli Rice Casserole

White baking dish full of broccoli casserole with rice.

The kids aren't always excited to see broccoli on the table, but this is a definite win with all of them! Tender bits of rice and a decadent, gooey cheese sauce envelopes little bits of broccoli, making this a dinner winner in my house.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 214kcal

Author Karly Campbell

Ingredients

12 ounces frozen broccoli
10 ounces cream of chicken soup
4 ounces Velveeta cheese chopped into small pieces
3 cups cooked white rice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1 cup shredded cheddar

Instructions

Preheat oven to 350 degrees. Spray a 9x9 baking dish with nonstick spray.
Cook the frozen broccoli according to package directions. Drain off any excess liquid and place the hot broccoli on a cutting board. Run a knife through it to make smaller bite-sized pieces.
Add the chopped broccoli, cream of chicken soup and Velveeta to a mixing bowl and stir well to combine.
Add the rice and seasonings to the bowl and stir again to combine.
Spoon the mixture into the prepared baking dish and top with the cheddar cheese.
Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking for 10 minutes.
Serve hot.

Notes

We like the broccoli to be in fairly small pieces rather than large chunks, so we chop it a bit after cooking. You can chop it very finely so that the casserole is more uniform in texture or you can leave it in larger pieces so you have bigger bites of broccoli.

This dish serves 8 as a side dish or 4 as a main dish.

To serve as a main dish, feel free to stir in some cooked, shredded chicken, chopped ham, or cooked ground beef for protein.

To make this recipe vegetarian, swap the cream of chicken soup for cream of mushroom soup.

Nutrition