Super creamy Broccoli and Rice casserole is a popular casserole recipe for Thanksgiving and potlucks.
You might wonder if you can skip sauteing the onion before mixing it into the casserole. You don’t want to do that because it may not fully soften in the oven. Plus, sauteing the chopped onion with butter adds so much flavor to the casserole. After the onions have softened, add frozen broccoli and cook it a bit so it becomes softer and cooks off some of the extra liquid.
After the veggies are ready, we’ll prepare a delicious sauce by mixing a condensed chicken soup with pasteurized process cheese and milk. You can use canned cream of chicken but we totally recommend making this easy Condensed Cream of Chicken Soup instead. It’s so good.
And now for the cheese. I know, I know. It seems like we’re making this delicious cream of chicken soup then totally destroying it with processed cheese, but you just can’t replicate this classic favorite without it! Pinky promise it’s okay.
The last steps before baking are to add cooked rice and mix together then top with cheddar. Bake until bubbly and enjoy.
- 1 Tbsp. unsalted butter
- 1/2 small onion, chopped
- 5 cups frozen broccoli
- 1 (10.75 oz.) can condensed chicken soup or homemade
- 1 cup pasteurized process cheese (ex. Cheez Whiz or Velveeta)
- 1/2 cup milk
- 1/4 tsp. salt (optional)
- 3 cups cooked white long grain rice
- 1/2 cup shredded cheddar cheese
- Preheat oven to 350°F. Grease 9′ x 9′ baking dish.
- In a large pan over low heat melt the butter.
- Add onion and saute on medium until softened, 3-5 minutes.
- Add broccoli and cook for another 5 minutes.
- Add condensed chicken soup, pasteurized process cheese, and milk while stirring to make a sauce.
- Cook for 5 minutes stirring occasionally.
- Taste and season with salt if needed.
- Add rice to the sauce and mix well.
- Pour rice mixture into the baking dish.
- Add shredded cheddar cheese on top.
- Bake until heated through and cheese is melted, 30-35 minutes.