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Home » Comfort Foods » Cheesy Broccoli Rice Casserole

Cheesy Broccoli Rice Casserole

February 3, 2014 by Judith Hannemann

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Cheesy Broccoli Rice Casserole #SideDishes #MainDishCasseroles #LeftoverChickenRecipe
Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!

This is a wonderful casserole for cold winter nights!  It’s full of cheese and delicious broccoli.

 

Cheesy Broccoli Rice Casserole #SideDishes #MainDishCasseroles #LeftoverChickenRecipe
Comfort food and you can use your leftovers!

I added some leftover chicken to the mix, but you don’t have to do that.  If you leave it out, it becomes either a meatless/vegetarian main dish or a rich side dish.

 

Cheesy Broccoli Rice Casserole #SideDishes #MainDishCasseroles #LeftoverChickenRecipe
You’ll love the buttery crunchy topping

I used white rice in this as I was pressed for time.  However, I want to try it next with brown rice.  Since the rice is cooked first, the length of time for the final cooking will not be altered. Quinoa would probably be even better!  So use whatever grain you want!  Even leftover rice will do!

 

Cheesy Broccoli Rice Casserole #SideDishes #MainDishCasseroles #LeftoverChickenRecipe
Creamy, cheesy and delicious

Sure this casserole is heavy on the fat, but using brown rice or quinoa packs quite a bit of fiber–as does the broccoli.

Anyway, this is comfort food at it’s finest.  Enjoy!

 

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Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Comfort Foods, side dishes
Cuisine: American
Keyword: broccoli, broccoli casseroles, cheese, RICE
Servings: 4
Calories: 771kcal
Author: Judith Hannemann

Ingredients

  • 10 oz frozen broccoli florets defrosted & drained
  • 1 10.75 oz cream of chicken soup
  • 2 cup cooked rice
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup cubed Velveeta*
  • 1/2 cup evaporated milk or cream
  • 2 tbsp butter
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 cups cooked cubed chicken optional

TOPPING

  • 1 cup Ritz cracker crumbs
  • 2 tbs butter melted

Instructions

  • *The Velveeta may be omitted. I add this as Velveeta stops any cheese sauce from separating and keeps it creamy. I happen to like it too, but if you don’t, just leave it out.
  • Preheat oven to 350 degrees F. Lightly spray a 1.5 quart oven-proof baking dish.
  • Cut broccoli florets into pieces all about the same size.
  • In a large microwave-safe bowl, combine soup, evaporated milk, butter and Velveeta. Microwave on HI for about 1 minute; remove and stir. If mixture still has large chunks of the Velveeta, then microwave an additional 30 seconds on HI. Remove and stir until almost smooth.
  • Add cooked rice, broccoli, shredded cheddar, salt, pepper and chicken if using, to bowl with the soup/cheese mixture. Mix well.
  • Turn into prepared baking dish.
  • Mix Ritz crumbs with melted butter, so all crumbs are coated. Top casserole with buttered crumbs.
  • Bake 30-35 minutes or until crumbs are browned and sauce bubbles on the edges of the baking dish.

Nutrition

Serving: 1person | Calories: 771kcal | Carbohydrates: 49g | Protein: 36g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 145mg | Sodium: 1888mg | Potassium: 654mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1801IU | Vitamin C: 65mg | Calcium: 640mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Cheesy Broccoli Rice Casserole #SideDishes #MainDishCasseroles #LeftoverChickenRecipe
Piping hot from the oven
 

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Comfort Foods, Side Dishes Tagged With: broccoli rice casserole, brown rice, comfort casseroles, quinoa, side dish, velveeta

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Medeja says

    February 3, 2014 at 3:30 am

    This casserole sounds so yummy. Broccoli and rice with some cheese should taste lovely.

  2. Betsy Cohen says

    February 4, 2014 at 3:30 am

    This looks like the perfect meal on a chilly winter night…even my very cold 60 degrees nights!

  3. Jeff Meulemans says

    February 19, 2014 at 4:31 am

    My Mom used to make a similar dish using a jar of Cheese Wiz rather than the Velveeta. It was SO good! I have to try this version just to see how it compares.

  4. Judith Hanneman says

    February 19, 2014 at 4:43 am

    You could use CheezWiz in this too Jeff! I put leftover chicken in this one, but you could leave that out too. You should check out my broccoli one with cheese sauce & Ritz crumbs. There's many like that floating around, but this is one my neighbor used to make and it's the best *ever*

  5. Unknown says

    July 3, 2014 at 1:31 am

    I've been making this casserole for years but my recipe calls for an onion sautéed in a half stick of butter. I cannot imagine the taste of this casserole without the onion. I would imagine it tasting flat. My original recipe also called for cheese whiz but I have used fresh cheese as well as Velveeta and my favorite is still the Velveeta. It's just the creamiest!

  6. Judith Hanneman says

    July 3, 2014 at 1:49 am

    I found the soup flavored it enough for me and the Velveeta is pretty zingy too. That's the beauty of dishes like this–so many things can be added, or not, depending on your taste.

  7. Ssdela says

    November 27, 2014 at 1:47 am

    Can you prepare everything ahead of time and put it into the oven later that day???

  8. Judith Hanneman says

    November 27, 2014 at 1:55 am

    Sure can!

    • Lisa Young says

      November 21, 2015 at 4:38 pm

      Can you freeze this and cook the day of Thanksgiving? At what point would you freeze?
      Lisa Young recently posted…Pinwheel MeatloafMy Profile

      • Judith Hanneman says

        November 21, 2015 at 5:26 pm

        Hi Lisa,
        I’ve never frozen this so I’m not sure of the results, but if I was going to, I’d freeze it without the crumbs on top since they may get soggy. I’d use the evaporated milk too instead of the cream. If you do freeze it, please let me know the results you got because it would be very helpful to others. Happy Thanksgiving!

  9. Beth says

    November 20, 2015 at 2:23 am

    I want to make this for Thanksgiving. Can you clarify about the frozen broccoli? It says defrosted and drained. So do I just thaw it and drain or actually cook them and drain? This might be a stupid question. Sorry.

    • Judith Hanneman says

      November 20, 2015 at 3:04 am

      Just thaw it and drain it. What I do is put it in a colander and run cold water over it to remove the frost. Speeds the defrosting process up too. Happy Thanksgiving! Hope you enjoy this.

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