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Broccoli Rice Casserole Recipe

Broccoli Rice Casserole Recipe

This hearty casserole is my favorite dish to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:8-10 servings


  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 3 cups frozen chopped broccoli, thawed
  • 1 tablespoon butter
  • 1 jar (8 ounces) process cheese sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 3 cups cooked rice


  • 1. In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender. Stir in the cheese sauce, soup and milk until smooth.
  • 2. Place rice in a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 cup) equals 187 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 623 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Broccoli Rice Casserole

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Reviewed Feb. 24, 2016

"I remember eating this as a child. It turned out really salty and I love salt. I didn't serve it, I quickly boiled some chicken in water, bay leaf and spices then added the casserole to the broth with the diced up chicken and now we had soup for dinner."

Reviewed Mar. 21, 2015

"My family and I loved this recipe but I made some alterations to it. ..i substituted evaporated milk for 2/3 cups of vitamin D (x2), as well as I used "shamys garlic butter" for sauteing the onions and broccoli. I also used velveeta cheese (about 16 cubes) in the sauce as well as I used 1 can of cream of celery(instead of chopped celery) and 1 can of cream of mushroom..oh and I MIXED everything in a souffle dish and topped with the rest of the sauce that was left and with shredded Monterey cheese! It came out very creamy and cheesy but not soupy. My husband and two kids LOVED IT!! There was no left overs!!! I will be making this again!"

Reviewed Oct. 22, 2014

"I've made this many times and everyone likes it - even those who don't like broccoli."

Reviewed Oct. 22, 2014

"I make my sister make this everything Thanksgiving!! LOVE IT"

Reviewed Dec. 28, 2013

"I have made this several times and we love it. I do pre-cook the broccoli before since we like our cooked veggies fork-tender, not crisp-tender (except for corn on the cob). This time I used cream of broccoli soup that I happened to have. And I use a cup of Cheez Whiz for the cheese sauce."

Reviewed Apr. 16, 2013

"I have used this recipe since it came out in Taste of Home for years. It is a huge family fact, I am making it today to take to one of my daughter's friends who just had her wisdom teeth out and needs something yummy but squishy to eat! A definite must try!"

Reviewed Jan. 28, 2013

"This was good but not amazing. I didn't have Velveeta so used half a can of cheddar cheese soup, some mayo and some shredded cheese. Then stirred the whole mixture together. It was good but needed salt!"

Reviewed Dec. 24, 2012

"This recipe was originally in an Easter edition of Taste of Home Magazine several years ago. I've made it every year since and have had requests for the recipe. This recipe is easy to make and tastes great. I use the boxed block of velveeta."

Reviewed Jun. 24, 2012

"I make this, but I use long grain & wild rice, then i layer it, rice, broccoli mix, rice, mix & top it with some shredded cheese (sometimes I use a layer of shredded cheese in between as well!"

Reviewed Apr. 1, 2012

"I have made this recipe several times. It is a comfort food favorite for me and my family."

Reviewed Mar. 11, 2012

"I used velvetta cheese instead of jarred. Added a pound of it melted instead of 8 oz since we love cheese. It was wonderful. No leftovers"

Reviewed Mar. 27, 2010

"I use Tostistos Cheese Sauce (medium) instead it's much tastier!!!"

Reviewed Jan. 23, 2010

"Favorite dish at church potlucks."

Reviewed Dec. 26, 2009

"This went over well at Christmas. I would probably double it and bake in a larger pan next time as someone else suggested. My only complaint is that mine did not look as pretty as the picture. It seemed like all of the broccoli stayed on top, almost as if it were a topping. Still good, though."

Reviewed Aug. 7, 2009

"I usually make this for the holidays also. I omit the celery just for personal flavor and put into a 9x13 pan and double the recipe. Very good."

Reviewed Jun. 3, 2009

"I found this recipe to be very 'goopy'; we did not enjoy the texture."

Reviewed Nov. 23, 2008

"This is so yummy! I am always sure to serve it at Thanksgiving dinner. It is very rich and creamy. Thanks so much for this recipe!"

Reviewed Jan. 4, 2008

"A standby recipe because I know any time I fix it, my family will scrape the pan to get the last bite."

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