Broccoli Cheese Rice Casserole
This broccoli cheese rice casserole is made with tender, fresh broccoli florets, fluffy rice, lots of cheese, and baked until the cheesy is hot and bubbly. The perfect side dish recipe that pairs nicely with beef, chicken, pork and fish.
Servings: 6 Servings
Ingredients
- 2 cups cooked white rice
- 12 ounces fresh broccoli florets, cooked
- 10.5 ounce can cream of mushroom soup
- 10.75 ounce can condensed cheddar cheese soup
- ¾ cup whole milk
- 1 ½ cup sharp cheddar cheese, shredded
- ½ cup Velveeta cheese, cut into small cubes
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup shredded Parmesan cheese
- 1 cup Ritz crackers, crushed
Instructions
- Preheat the oven to 375° and spray a 9x13 or a 3-quart baking dish with non-stick cooking spray.
- In a large bowl, add cooked rice, cream of mushroom soup, cheddar soup, milk, Velveeta cheese, garlic powder, and black pepper. Stir until combined.
- Gently stir the cooked broccoli into the rice mixture.
- Spoon mixture into prepared baking dish.
- Sprinkle Parmesan cheese and sharp cheddar over the top, followed by the crushed crackers.
- Bake for 30 minutes, or until the cheese is hot and melty, and the casserole is heated through.
- Remove from the oven and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating. To reheat, bake at 350°F until heated through.
- Spray your baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- The casserole is ready when the cheese is bubbly, and the Ritz cracker topping turns golden brown.