Broccoli Cheese Casserole

 

This Broccoli Cheese Casserole is rich, creamy, and loaded with tender broccoli, cheddar cheese, and fluffy rice. A classic Southern holiday casserole everyone loves.

Always a holiday favorite, this Broccoli Cheese Casserole has been a family favorite casserole for a long time.  This is my mother’s recipe and it’s the best that I’ve ever tasted.  It’s extra creamy and cheesy and it’s topped with lots of crispy fried onion rings! It’s the perfect side dish for any family gathering, potluck, or holiday meal.  No wonder Southern Living Magazine saids it’s the most searched casserole for the holidays!

T his recipe is from my cookbook Deliciously Southern.  It’s one of my favorites and one of the most popular recipes in the cookbook. It’s super easy to make and there is never a morel left. It’s just plain good comfort food.

You can add cooked chicken to this and have a whole meal.  It also freezes well so you can double the recipe and freeze one.  This works great for busy families on the go.

 

What you’ll need to make Cheesy Broccoli Rice Casserole:

( Be sure to see the full printable recipe at the bottom of this post)

• Fresh broccoli florets 
• Salt & pepper 
• Butter
• Sweet yellow onion 
• White rice
• Cheez Whiz
• Cream of mushroom soup 
• Freshly grated cheddar cheese 
• French fried onion rings

How to Make This Broccoli Cheese Casserole

This classic Southern casserole comes together quickly with just a few simple steps:

1. Prep the broccoli.

Blanch the fresh broccoli florets in boiling water for just a few seconds. This keeps them bright, crisp-tender, and beautifully green. Rinse under cold water to stop the cooking.

2. Cook the rice.

Prepare your white rice according to the package directions, being careful not to overcook it. You want the rice fluffy so the casserole stays light and not mushy.

3. Sauté the onions.

Melt butter in a skillet and cook the chopped sweet onion until it’s tender but still has a little crunch. This adds great flavor and texture to the casserole.

4. Mix everything together.

In a large mixing bowl, combine the blanched broccoli, cooked rice, sautéed onions, cheddar cheese, cream soup, Cheese Whiz, and seasonings. Gently fold everything together until it’s creamy, cheesy, and well combined.

5. Fill your baking dish.

Spread the mixture into a greased casserole dish. You can use a standard 13×9-inch dish or a smaller one if you prefer a thicker casserole.

6. Bake until bubbly.

Bake until the casserole is hot and the cheese begins to melt and bubble around the edges.

7. Add the toppings.

Sprinkle more grated cheese over the top, return it to the oven to melt, then finish with a layer of crispy fried onion rings. A minute or two back in the oven makes them golden and perfectly toasted.

8. Serve warm.

Once the casserole is bubbling, cheesy, and lightly browned, it’s ready for the table. This dish is always a favorite during the holidays. It’s warm, comforting, and full of Southern charm.

Tips on how to make the best Broccoli Cheese Casserole:

1. Don’t overcook your broccoli. I used to use frozen broccoli in this casserole, but now I just recommend using fresh broccoli. Fresh broccoli tastes so much better in this casserole and it holds up better too. Cut the broccoli up into small pieces. I barely blanched it because it will continue to cook when you bake it. I place the broccoli in hot water for only about 12 seconds then run cold water over it to stop the cooking process. This also keeps the broccoli a beautiful green color. (Note: If you do use frozen broccoli, don’t blanch it because it has already been blanched. Just make sure that you drain the broccoli well.
2. Be sure to use a sweet onion.  Using a sweet onion is very important to the best-tasting casserole.  I live in Georgia so if possible I love to use sweet Vidalia onions if they are in season. The chopped onion is saluted in butter until it’s just before it’s translucent.  There again I don’t want to overcook the onion because it will cook while the casserole is baking.  You want the onion to still be a little crunchy. 
3. Don’t overcook the rice: Cook the rice according to the package directions.  If the rice is overcooked, your casserole will be soggy.  What you want your rice to be nice and fluffy!
4. Use Cheese Whiz: A jar of delicious Cheese Whiz is the secret ingredient to this casserole.  It gives this casserole a deliciously cheesy, rich creamy taste!  You can usually find it on the grocery store aisle where the macaroni noodles are or in the snack food section where the onion dips are.
5. Use Freshly grated cheese: Believe me, taking the time to grated the cheese will make all the difference in the world.  I promise!  Freshly grated cheese melts better and is definitely more creamy and better tasting. It’s ready to go in the oven.  After baking uncovered for about 20 minutes, you add a layer of cheese on top and continue baking until the cheese is completely melted.
6. Use Campbell’s Soup brand of cream of mushroom soup:  I’ve used an off-brand before and Campbell is the best.
7. Top it off with a crunchy topping:  I love to put crispy French fried onion rings on top.  If you don’t like French fried onion rings, buttery Ritz crackers are delicious too.

How to Store & Freeze Broccoli Cheese Casserole

Storing Leftovers

• Let the casserole cool completely.
• Cover tightly with plastic wrap or foil, or transfer to an airtight container.
• Refrigerate for 3–4 days.
• Reheat in the oven at 350°F until warm and bubbly, or microwave individual servings.

Make-Ahead Tips

• Prepare the casserole mixture and pour it into your baking dish.
• Cover tightly and refrigerate up to 24 hours before baking.
• Add the fried onion topping right before baking so it stays crisp.

Freezing Instructions

You can freeze it baked or unbaked:

To Freeze Unbaked:

• Assemble the casserole (without the onion topping).
• Wrap in plastic wrap and foil.
• Freeze up to 3 months.
• Thaw overnight in the refrigerator, add the topping, and bake as directed.

To Freeze After Baking:

• Let the casserole cool completely.
• Wrap well or transfer to freezer-safe containers.
• Freeze up to 3 months.
• Thaw overnight, then reheat at 350°F until warm.

Reheating Tip

If the casserole looks a little dry when reheating, stir in a tablespoon or two of milk or cream to bring the creaminess back.

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

Aletia

 Other recipes that I know you’ll love.

Southern Squash Casserole

Jiffy Corn Pudding
Sweet Potato Crunch Casserole

Sweet Potato Soufflé with Marshmallows

Best Hash Brown Breakfast Casserole

Be sure to leave a comment below if you have any questions about the recipes.  I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

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