Description
This Broccoli Rice Casserole is a comforting, creamy dish featuring cooked rice and broccoli combined with a cheesy sauce made from Velveeta, cream of chicken soup, and cheddar cheese. Topped with crispy French’s fried onions, it’s baked until bubbly and golden, making it a perfect side or main for family dinners.
Ingredients
Main Ingredients
- 3 cups cooked rice
- 1 (16 ounce) package frozen chopped broccoli or broccoli florets (slightly thawed; fresh broccoli works fine too)
- 1 small onion, finely chopped (optional)
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 4-6 ounces Velveeta cheese
- 1 teaspoon salt (or to taste, may prefer 1 1/2 teaspoons)
- 1/2 teaspoon pepper
- 2 cups grated cheddar cheese
- French’s fried onions for topping (quantity as desired)
Instructions
- Make the cheese sauce: In a large pot over medium to medium-high heat, cook and stir together the finely chopped onion (if using), cream of chicken soup, milk, Velveeta cheese, salt, and pepper until the mixture is warm and creamy, ensuring the cheese is melted and ingredients are well combined.
- Add rice and broccoli: Stir in the cooked rice and the package of slightly thawed frozen chopped broccoli or broccoli florets into the cheese sauce, mixing thoroughly to evenly coat the rice and broccoli with the creamy sauce.
- Prepare the casserole dish: Grease a 9×13-inch glass baking dish. Pour the broccoli and rice cheese mixture into the dish, smoothing it out evenly. Then sprinkle the grated cheddar cheese evenly over the top, followed by a generous topping of French’s fried onions to add a crunchy texture.
- Bake the casserole: Preheat the oven to 350ºF (175ºC). Bake the casserole uncovered for 35-40 minutes until the mixture is hot and bubbly. Monitor the fried onions; if they begin to brown too quickly, cover the dish lightly with foil. The onions should still become crispy by the end of baking.
- Rest and serve: Once baked, allow the casserole to cool for about 5 minutes before serving. This resting time helps the casserole set slightly for easier portioning and enhances flavor melding. Enjoy your warm, cheesy broccoli rice casserole!
Notes
- You can use fresh broccoli instead of frozen; just steam or blanch before adding.
- Adjust salt according to your taste and the saltiness of Velveeta and soup.
- If you prefer a vegetarian version, substitute cream of chicken soup with cream of mushroom soup and omit Velveeta or choose a vegetarian cheese alternative.
- French’s fried onions topping adds a nice crunchy texture but can be omitted for lower sodium or calorie versions.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
