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Broccoli Rice Casserole

This hearty broccoli rice casserole is my usual choice 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.
  • Makes
    8 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 (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 3 cups cooked rice


  • Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth.
    Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts
1 cup: 241 calories, 11g fat (6g saturated fat), 32mg cholesterol, 782mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 8g protein.

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  • Tamara
    Apr 1, 2019

    No comment left

  • 2124arizona
    May 7, 2017

    We'v used this recipe for many family gatherings and everyone loves it.

  • ChrisD1717
    Nov 14, 2016

    I have made this many times for family events. Always have to double it (Huge Family), I usually use 1 can cream of mushroom and 1 can cream of celery. I also add some diced precooked chicken. I love it because you can adjust to your own specific tastes. Thank you for the great recipe. Even my broccoli hating family members like it.

  • TNbluffbaker
    Sep 22, 2016

    Tasted good, but didn't like the texture. Will try making it again using Velveeta instead of Cheez Whiz.

  • Dellast
    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.

  • Evalynnsmomma
    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!

  • sjacnsmith
    Oct 22, 2014

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

  • sjsw3873
    Oct 22, 2014

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

  • newrecipejunkie
    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.

  • smokiesmom
    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!