Cheesy Broccoli Rice Casserole is one of those classic side dishes that is always on the table at holidays. We all need a simple recipe, like this broccoli rice casserole, that is quick to make and loved by everyone.
Cheesy Broccoli Rice Casserole
This Cheesy Broccoli Rice Casserole is a staple at the holidays for our family. It was passed on from a family friend many years ago. You may think the best part is the cheesy goodness, but in all honestly it could be the simplicity of the recipe. Nothing has to be precooked. You mix everything together, pour it into a pan and bake.
The hardest part is truly melting the butter. Ask Barbara. She’s has had many butter explosions in the microwave. Take our advice, melt the butter in a small saucepan on the stove top over medium-high heat. It is the easiest method!
Adding this side dish to your holiday line-up allows more time spent on desserts or main courses. This recipe is also a great way to get your kiddos to eat their veggies. Cheez Whiz is the ultimate cheesy pleasure when it comes to casseroles.
We like to use 2 (12 oz.) bags of frozen broccoli, one bag of broccoli cuts and one bag of broccoli florets. That way you get a good variety of stems and florets in the casserole. You could even substitute a bag of frozen cauliflower and broccoli which would be delicious.
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- 15 oz. Cheez Whiz
- 2 (10.5) oz. cans cream of mushroom soup
- 1/2 cup melted butter
- 2 cups dry instant rice (not cooked)
- 1/4 cup diced onion (optional)
- 24 oz. bag of frozen broccoli
Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish by spraying generously with nonstick cooking spray.
In a mixing bowl, mix together Cheez Whiz, mushroom soup and melted butter. Mix together until a smooth cheese sauce forms.
Add dry rice, onion (or dried minced onion can be used), and frozen broccoli to the cheese sauce. Stir until completely incorporated.
Pour into prepared dish. Bake for 45 to 60 minutes or until cooked completely through.