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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 cup: 187 calories, 9g fat (5g saturated fat), 23mg cholesterol, 623mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

Reviews for Broccoli Rice Casserole

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2124arizona User ID: 845443 265651
Reviewed May. 7, 2017

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

ChrisD1717 User ID: 8325994 256780
Reviewed 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 User ID: 46423 254472
Reviewed Sep. 22, 2016

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

Dellast User ID: 4180994 244408
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."

Evalynnsmomma User ID: 6701991 223219
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!"

sjacnsmith User ID: 4105236 5410
Reviewed Oct. 22, 2014

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

sjsw3873 User ID: 7641503 7499
Reviewed Oct. 22, 2014

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

newrecipejunkie User ID: 876567 6516
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."

smokiesmom User ID: 2911283 2716
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!"

germanycook User ID: 6411056 2712
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!"

FLRN32937 User ID: 7054854 6563
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."

debihunt User ID: 842661 5407
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!"

amcpike User ID: 6483247 7238
Reviewed Apr. 1, 2012

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

lindamooierler User ID: 5086769 6774
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"

chefpierrette User ID: 1169499 199750
Reviewed Mar. 27, 2010

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

mjburns16 User ID: 3950256 7882
Reviewed Jan. 23, 2010

"Favorite dish at church potlucks."

[email protected] User ID: 1434071 8770
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."

redneckgal User ID: 1777315 8768
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."

cherrylady User ID: 1073547 9303
Reviewed Jun. 3, 2009

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

sugarrae5 User ID: 2714369 5406
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!"

FriedaG User ID: 1671534 199749
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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