Broccoli Casserole

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5 from 1 vote

Cheesy casserole filled with broccoli and rice is a holiday favorite but perfect as a side dish for any meal!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 298kcal

Author: Elizabeth (Beth) Mueller

Ingredients

20 ounces frozen broccoli florets 4 to 5 cups, partially thawed
4 cups cooked rice start with 2 cups of instant rice if using
1 small onion finely diced about 1/2 cup
1/4 cup butter
21 ounces cream of celery soup
16 ounces processed cheese Cheez Whiz, or similar product
1/4 teaspoon black pepper

Instructions

Prepare a casserole dish, or a 9X13 baking dish by spraying with a non-stick cooking spray and set aside.
Pre-heat the oven to 350⁰F.
If you forgot to set out your broccoli early, let it thaw partially now. Cut any large broccoli into bite-size pieces and place the broccoli into a large bowl.
Cook the rice and set aside. (Use 2 cups of instant rice with 2 cups of water and follow the package directions.)
In a skillet, melt the butter over medium heat and cook onions in the butter until onions are translucent.
Add cream of celery soup, processed cheese, and pepper to the skillet and stir until well mixed with the onions and the cheese has completely melted.
Add the soup, onion, and cheese mixture to the broccoli and stir to combine.
Add the rice to the mixture and stir to combine.
Pour the casserole mixture into the prepared baking dish.
Place into the pre-heated 350⁰F oven and bake for 35 to 40 minutes, or until the top is lightly browned.
Serve immediately.

Notes

Frozen broccoli can be substituted with 4 to 5 cups of fresh broccoli florets.
Processed cheese can be substituted with 2 cups of homemade cheese sauce.
Instant rice can be substituted with 4 cups of any cooked rice.

Nutrition