Broccoli Cheese Rice Casserole is a creamy, cheesy, flavor-filled side dish perfect for holidays or any weeknight dinner. This green rice casserole is filled with rice, broccoli, and cheese, and water chestnuts add that extra crunch. Cheesy broccoli and rice casserole is one of my favorite recipes to serve on Thanksgiving because it’s so easy, and you can make it ahead of time too!
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What’s in Broccoli Rice Cheese Casserole?
Casseroles of all kinds are my favorite, and this cheesy broccoli and rice casserole is at the top of the list. It’s a total crowd-pleaser, it’s cheesy, rice-y, and broccoli-y…what’s not to love?
- Frozen Broccoli: No need to thaw; simply cook according to the instructions on the package, and it’s ready to use! You can also steam fresh broccoli if you prefer. You’ll need about 4 cups.
- Minute Rice: Another time-saving ingredient! Of course, you can cook some white rice from raw if you prefer, but I love this easy method!
- Water Chestnuts: Add a delightful crunch to this casserole.
- Cream of Mushroom Soup: Adds a rich and creamy texture and an umami flavor.
- Milk: Adds moisture and creaminess.
- Velveeta: Creates a smooth, velvety texture and infuses this casserole with so much cheesy flavor.
- Cheddar Cheese: Enhances the overall cheesy flavor of the casserole.
Pro Tip: Try cream of chicken or cream of celery soup for a slightly different flavor!
Variations on Green Rice Casserole
There are tons of ways to change up this cheesy casserole to suit your tastes. For a full meal, try adding some cooked diced chicken, ham, tuna, or crumbled bacon. You could also add more veggies, like roasted mushrooms or steamed cauliflower.
For a spicy casserole, try adding some diced jalapeños, red pepper flakes, or a dash of hot sauce. And for a bit of crunch, top with crushed Ritz crackers or Panko breadcrumbs mixed with melted butter.
You can use either! It’s important to blanch the broccoli before adding it to the casserole, though, so that it doesn’t end up undercooked.
Frozen broccoli can be steamed or boiled. Just make sure to follow the directions carefully and take care not to overcook it!
Yes! That’s why we’re using minute rice to save on prep time.
Make sure not to overcook the casserole, and don’t cover it with foil while it bakes!
If your casserole is soupy, it is likely that the broccoli as not drained well enough. You may want to gently squeeze the broccoli in a towel to remove excess moisture.
You sure can! It will keep well for up to 3 months.
I personally prefer to freeze this casserole uncooked, then bake it straight from frozen the day of for about an hour. However, you can also freeze it fully cooked and simply defrost before reheating.
How to Store and Reheat
Store leftover broccoli cheese rice casserole tightly covered with foil in the refrigerator for up to 5 days. Reheat in a 350°F oven for 20-25 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze this green rice casserole baked or unbaked tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Bake directly from frozen (remove the plastic wrap first!) for about 1 hour or let the fully cooked casserole thaw overnight in the refrigerator before reheating.
Serving Suggestions
I especially love this warm cheesy broccoli and rice casserole on Thanksgiving because it complements all the other foods so perfectly. Mashed potatoes, turkey, creamed corn, fresh dinner rolls… Yum!
It’s also great with a regular weeknight meal, like oven baked fried chicken, baked Caesar chicken, beef tenderloin, Salisbury steak, or smoked pork chops.
Broccoli Cheese Rice Casserole Recipe (Green Rice Casserole)
Equipment
Ingredients
- 12.6 ounces frozen broccoli (1 bag/about 4 cups)
- 1½ cups minute rice
- 8 ounces water chestnuts (1 can)
- 10.5 ounces cream of mushroom soup store-bought or homemade (1 can)
- 10.5 ounces milk (use the soup can to measure)
- ¾ pound Velveeta (about 3 inches)
- 1 cup freshly shredded cheddar cheese
Instructions
- Cook the broccoli according to the directions on the bag and drain.12.6 ounces frozen broccoli
- Cook the rice in 1 cup of water (follow instructions on the package).1½ cups minute rice
- Add all ingredients together (except shredded cheese), add to a 9×13-inch casserole dish, and mix well. Sprinkle with shredded cheese.8 ounces water chestnuts, 10.5 ounces cream of mushroom soup, 10.5 ounces milk, ¾ pound Velveeta, 1 cup freshly shredded cheddar cheese
- Bake at 350 degrees for 30-45 minutes, or until hot and bubbly.
Becky’s Tips
- This can be made ahead of time and baked when ready. It also freezes well!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Hi Becky, this looks like a super yummy dish and I want to make it this Thanksgiving. I was hoping to use home cooked basmati rice instead of minute rice. Would that be Ola? And if so, can I use the same measurements?
I haven’t tried it, but I imagine you’re good to go!
How many cups of fresh broccoli instead of frozen ?
The same amount as you would use frozen!
You only say 12.6 oz frozen broccoli, no mention of cups… so, how do you measure oz for fresh ? & There is no size of casserole dish stated, so what size would be used ?
I’ve been making this for years, but always add ham or chicken so that it’s a one-dish meal. You can also make it without the cream of mushroom soupd and it turns out great. I add a sauteed onion and some garlic to mine :) I use Cheese Whiz in mine always and then top with sharp cheddar and cover with foil to bake. That’s just because my kids love the ooey gooey cheese. I can feed them just about anything if there’s melty cheese covering it. Ha ha ha.
That sounds amazing!!!
what is your recipe for using cheese whiz
It’s in the fridge for baking tomorrow morning. Looks good already) thank you!
Yay!!! Happy thanksgiving :)
How many does that recipe serve? The picture shows it’s baked in I’m guessing a 13×9 baking dish. Is that so? Looks yum!!
yes, that is a 13×9 dish. i would say 10-12 people as a side dish. it is so good!!! let me know if you give it a try! happy thanksgiving :)
Can I use cheese whiz?
cheese whiz would probably work…but might be extra salty and i’m not sure how much you should use. but it would blend well and have a similar outcome. I think the velveeta might be easier…but i’m not sure. good luck and let me know how you like it!! thanks for stopping by :)
I make one like this and chopped chicken minus the water chestnuts and use shredded cheese my family love it
that sounds delicious!!! i’ll have to try that this weekend!
Cheez whiz works and I use cream of mushroom and cheese soup and milk. Here’s what I do minute rice, Cheez whiz, soups, broccoli florets salt and pepper. Mix all together and bake at 350 tool done. Must be soupy when you bake it or it will turn out dry.