Cheesy Broccoli Casserole is delicious and simple to make. Chopped broccoli and white rice are baked together in a creamy, cheesy sauce for a satisfying side — or add cooked shredded chicken to make it a main course.
Over the years, this casserole has become a favorite at holiday meals with my in-laws alongside other classics. It’s an easy side to double up for a crowd and pairs well with many mains. If you want to turn it into a heartier dish, stir in one to two cups of cooked, shredded chicken before baking.
Ingredients and tools you’ll need to make Cheesy Broccoli Casserole
This recipe uses fewer than 10 core ingredients, making it budget-friendly and straightforward. You’ll need:
- 2 (12 ounce) packages frozen chopped broccoli
- 1 cup uncooked long grain white rice
- 4 tablespoons unsalted butter
- ½ cup diced onion
- 1 (10.5 ounce) can cream of mushroom soup
- ½ cup evaporated milk
- 8 ounces Velveeta cheese, cut into cubes
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- Cooking spray
- Casserole dish — a 9 x 13 x 2-inch pan works well; you can also divide the mixture into two 8 x 8 pans or a 2.5-quart oval baker.
Cook the broccoli and rice
Start by cooking the frozen broccoli according to the package instructions. Cook the rice separately according to its package directions. Once both are done, set them aside while you prepare the sauce and aromatics.
Sauté the onion
Melt the butter in a large skillet or stockpot over medium heat. Using a stockpot gives you extra room to combine everything later. Add the diced onion and sauté until tender, about 5–7 minutes.
Make the cheese sauce
While the onion softens, combine the cream of mushroom soup, evaporated milk, and cubed Velveeta in a saucepan. Cutting the Velveeta into small pieces helps it melt quickly. Warm the mixture over low heat, stirring until the Velveeta melts and the sauce is smooth and creamy.
Assemble the casserole
After the onion is tender, add the cooked broccoli, cooked rice, and the warm cheese sauce to the pot. Stir gently until everything is evenly combined, then season with salt and pepper to taste. Transfer the mixture to a greased casserole dish and spread it into an even layer. Sprinkle the shredded cheddar evenly over the top.
Bake in a preheated 350°F oven for 30–35 minutes, until the casserole is bubbly and the cheese has melted and started to brown slightly. Let it rest a few minutes before serving.
Make ahead, storage, freezing and reheating
Make ahead. You can assemble this casserole up to 24 hours in advance. Keep it covered and refrigerated. Bring it to room temperature before baking or add 5–10 extra minutes to the bake time if baking straight from the fridge.
Storage. Store leftovers in an airtight container within two hours of baking and use within four days.
Freezing. Freeze the casserole baked or unbaked. Cover tightly with a lid, foil, or plastic wrap and store on a flat surface. Thaw overnight in the refrigerator before reheating. Let it come to room temperature before baking or add 5–10 minutes to the cooking time.
Reheating. Reheat single servings in the microwave for 1–2 minutes. For larger portions, preheat the oven to 250°F and heat covered for 45–60 minutes until warmed through.
Frequently asked questions
Yes. Use about three cups of chopped fresh broccoli. Chop into small pieces, place in a microwave-safe bowl with 2–3 tablespoons of water, cover, and microwave 2–4 minutes until tender.
Yes. Cook the minute rice according to the package directions before adding it to the casserole.
Yes. Cook the brown rice first according to package directions, then proceed with the recipe.
Evaporated milk gives a creamier result because some water has been removed. If you only have regular milk, you can simmer about 1 1/6 cups of milk until it reduces to ½ cup, or simply use ½ cup regular milk — the casserole will still work, but the sauce may be slightly thinner.
What to serve with broccoli casserole
- Pineapple Glazed Ham
- Sweet Tea Brined Cast Iron Roast Chicken
- Coca-Cola Marinated Oven Baked Brisket
- Wild Rice Stuffed Turkey Breast
- Oven Baked BBQ Chicken Thighs
- Oven Roasted Roast Beef Dinner
- Barbecue Bacon Meatloaf
- Baked Bourbon Glazed Ham
Cheesy Broccoli Casserole
Ingredients
- 2 packages frozen broccoli florets 12 ounces each
- 1 cup uncooked white rice
- 4 tablespoons unsalted butter
- ½ cup diced onion
- 1 can cream of mushroom soup
- ½ cup evaporated milk
- 8 ounces Velveeta cheese
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions
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Preheat the oven to 350°F.
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Cook broccoli and rice separately according to package directions. Set aside.
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Melt the butter in a large pot over medium heat. Sauté the onion until tender, about 5–7 minutes.
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In a separate saucepan, combine the soup, evaporated milk, and Velveeta. Heat over low, stirring until the cheese melts and the sauce is smooth.
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Add the broccoli, rice, and cheese sauce to the pot with the onion. Stir until well combined and season with salt and pepper.
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Spread the mixture into a greased 9 x 13 x 2-inch casserole dish in an even layer.
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Top with shredded cheddar cheese.
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Bake 30–35 minutes until bubbly and the cheese is melted. Let rest briefly before serving.
Video
Notes
Storage. Store leftovers in an airtight container within two hours of baking and use within four days.
Freezing. Freeze baked or unbaked in a well-covered container. Thaw overnight in the refrigerator before reheating; allow to come to room temperature or add 5–10 minutes to cooking time.
Reheating. Microwave single servings 1–2 minutes. For larger portions, bake covered at 250°F for 45–60 minutes until heated through.