Learn how to make a classic southern broccoli cheese rice casserole with Cheez Whiz, fresh broccoli and a buttery Ritz cracker topping. This is an easy, make-ahead 9×13 recipe with about 30 minutes of prep. Broccoli rice casserole is the perfect potluck or holiday side dish, and it also makes an easy weeknight dinner.
If you like classic comfort foods like Ritz chicken casserole, this creamy broccoli cheese rice casserole belongs on your holiday table this year. It’s simple to make, and it pairs perfectly with roasted meats or other holiday main dishes.
If you’re making a holiday spread, this recipe pairs perfectly with other holiday staples like cheesy hash brown casserole, tater tot casserole, and green bean casserole. To tell you the truth, you can make a good casserole out of just about anything; I’m convinced that most old-fashioned casseroles probably originated from somebody’s pantry clean-out.
Why Make My Broccoli Rice Casserole Recipe
- My recipe uses Cheez Whiz for maximum creaminess, and it features a buttery Ritz cracker topping for extra crunch.
- I’ll show you how to cook fresh broccoli florets so that they stay tender-crisp without making your casserole watery.
- This broccoli and cheese rice casserole can feed a crowd, and it can be made ahead of time for easy holiday meal prep!
Ingredients & Substitutions Notes
- Broccoli – Fresh, steamed broccoli will give this recipe the best flavor and texture. You can also use frozen broccoli, but it will need to be thawed and drained thoroughly, or else it can make your casserole watery.
- White Rice – Any long-grain white rice is perfect for this recipe. You can also use brown rice or even quinoa if you prefer. If you are looking for a lower-carb option, try cauliflower rice.
- Spices – For spices, you’ll need garlic powder, ground black pepper and smoked paprika.
- Cream of Chicken Soup – You’ll need a can of cream of chicken soup to make this dish. If you’re feeling adventurous, you can make homemade cream of chicken soup with chicken stock.
- Cheez Whiz – Cheez Whiz works so good because it melts evenly into the casserole without separating or making it grainy. Not to mention, it adds moisture and extra creaminess. Velveeta makes a good substitute.
- Ritz Crackers – Ritz crackers make a perfectly buttery, crispy topping, but you can substitute with other buttery crackers, like club crackers. You can also use panko breadcrumbs, crushed cornflakes, or even crushed up potato chips.
How to Make Broccoli Cheese Rice Casserole
Before getting started, pre-heat the oven to 350° F. Then grease or butter a 9×13 baking dish and set aside.
Prep the Ingredients
- Cut the broccoli into bite-sized pieces. Steam in a steamer basket or in the microwave with a splash of water for 3-4 minutes, ’til bright green and crisp-tender. Drain and set aside.
- Cook the rice according to package directions. Once done, fluff with a fork and let sit uncovered for 10-15 minutes to cool down and let the steam escape.
Sauté the Onions
- In a large skillet over low to medium heat, melt the butter. Add the minced onion and chopped celery to the melted butter, and sauté for 5-6 minutes ’til softened.
- During the last minute, stir in the garlic powder, black pepper, and paprika. Then remove the mixture from the heat.
Assemble the Casserole
- In a large bowl, combine the cream of chicken soup with the Cheez Whiz.
- Stir in the onion and celery mixture.
- Fold the rice and broccoli into the cheese mixture ’til everything is coated well.
- Spread the mixture evenly into the prepared baking dish.
How to Bake Broccoli Cheese Rice Casserole With Buttery Ritz Cracker Topping
- Bake uncovered at 350° F for about 25 minutes, ’til the casserole is bubbly around the edges.
- While the casserole bakes, toss the Ritz crackers with the melted butter.
- Once the casserole is done, sprinkle the crumbs evenly over the top of the casserole and bake an additional 10 minutes ’til the top is golden brown.
That’s it! Allow the casserole to rest for 5-10 minutes before serving.
What to Serve Broccoli Cheese Rice Casserole With
Although cheesy broccoli rice casserole makes a good standalone meal on its own, it’s traditionally used as a delicious side-dish for many of the following main dish recipes:
- Maple Bourbon Brined Roasted Turkey
- Baked Ham in the Oven
- Baked Chicken Drumsticks or Whole Chicken in the Instant Pot
- Maple Pork Chops or Oven-Roasted Pork Roast
- Classic Meatloaf With Easy Sauce Topping
- If you’re looking for other side dishes to serve it with, consider a broccoli salad, layered salad, my 30-minute pasta salad or a dill veggie finger salad.
- This ambrosia fruit salad makes an easy dessert!
Expert Tips and Recipe FAQ’s
Yes, this is a great recipe to make ahead of time. You can assemble the casserole (excluding the Ritz cracker topping), cover it with cling wrap, and store it in the fridge for up to 24 hours before baking.
Watery broccoli cheese rice casserole is usually caused by under-drained broccoli. After you steam it, make sure to drain it really well through a strainer. You can even dump it out onto a layer of paper towels and pat it dry. This is even more important when you use broccoli that’s been thawed from frozen.
Yes, you can freeze broccoli and cheese rice casserole either unbaked or fully baked, without the cracker topping. Covered with a layer of plastic wrap and then a layer of aluminum foil, it will keep in the freezer for up to 3 months. When you’re ready to eat it, let it thaw out in the fridge overnight, add the cracker topping and bake or reheat.
Store your leftovers in an airtight container for up to 3-4 days. You can reheat the casserole at 350ºF to re-crisp the topping, or you can pulse it on high in the microwave for individual portions.
More Holiday Casserole Recipes
- Cheesy Leftover Turkey Casserole
- Jiffy Corn Casserole
- Texas Toast Breakfast Casserole
- Southern Sweet Potato Casserole
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Broccoli Cheese Rice Casserole
Ingredients
- 1 1/2 pounds broccoli florets steamed 'til crisp-tender
- 1 cup long-grain white rice (yield: about 3 cups cooked and cooled)
- 1 tablespoon salted butter
- 1/2 cup yellow onion minced
- 1/2 cup celery chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- 10.5 ounces cream of chicken soup
- 8 ounces Cheez Whiz
- 1 cup Ritz crackers crushed
- 2 tablespoons salted butter melted
Instructions
- Pre-heat the oven to 350° F; butter a 9×13 baking dish and set aside.
- Cut the broccoli into bite-sized pieces. Steam in a steamer basket or in the microwave with a splash of water for 3-4 minutes, 'til bright green and crisp-tender. Drain and set aside.
- Cook the rice according to package directions. Once done, fluff with a fork and let sit uncovered for 10-15 minutes to cool down and let the steam escape.
- In a large skillet over low to medium heat, melt the butter.
- Add the minced onion and chopped celery to the melted butter, and sauté for 5-6 minutes 'til softened.
- During the last minute, stir in the garlic powder, black pepper, and paprika. Then remove the mixture from the heat.
- In a large bowl, combine the cream of chicken soup with the Cheez Whiz.
- Stir in the onion and celery mixture.
- Fold the rice and broccoli into the cheese mixture 'til everything is coated well.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered at 350° F for about 25 minutes, 'til the casserole is bubbly around the edges.
- While the casserole bakes, toss the Ritz crackers with the melted butter.
- Once the casserole is done, sprinkle the crumbs evenly over the top of the casserole and bake an additional 10 minutes 'til the top is golden brown. Allow the casserole to rest for 5-10 minutes before serving.
