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Scoop of Broccoli Rice Casserole baked in a 9x13 baking pan.

Cheesy Broccoli Rice Casserole

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: serves 10 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Looking for a delicious yet simple side dish to serve with dinner? This Cheesy Broccoli Casserole, made with fluffy instant rice, chopped broccoli, and a creamy cheese sauce, will have everybody asking for seconds! 


  • 20 ounces frozen chopped broccoli, thawed and drained
  • 3 cups cooked Instant Rice (Quick Cooking)*
  • 2 tablespoons butter
  • 1 cup diced onion (approximately 1 small onion)
  • 2 (10.75- ounce) cans cream of chicken soup
  • 1 cup milk
  • 1 (16- ounce) package processed American cheese (like Velveeta), cubed
  • 1 1/2 cups grated cheddar cheese
  • 35 Ritz crackers (1 sleeve), crushed


  1. Preheat oven to 350°F. Coat a 9×13 baking dish lightly with nonstick spray. Set aside.
  2. Place the thawed broccoli on a paper towel lined counter or tray. Press to remove as much moisture as possible from the broccoli. Set aside. 
  3. Cook the rice according to the package directions.
  4. While the rice is cooking, melt butter in a large, skillet (at least 3- inches deep) over medium heat. Add the onions and cook until soft and translucent, 5 – 7 minutes.
  5. Reduce heat to medium-low and add in the cream of chicken soup, milk, and cubed processed cheese. Stir until the cheese is just melted and smooth. Remove from heat.
  6. Stir the broccoli and rice into the cheese mixture evenly.
  7. Pour the mixture into the prepared pan and top with grated cheddar and crushed crackers.
  8. Bake for 40 minutes, until the crackers are golden and the mixture is bubbly.


*I use Instant Rice in this casserole for ease. If you prefer using regular cooking rice, I recommend using a Long Grain Rice. 

Store airtight in the refrigerator for up to 3 days.

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