This Cheesy Broccoli Rice Casserole has been a family favorite for a long time. It’s extra creamy and cheesy and topped with loads of crispy French fried onion rings. It’s a perfect side dish for a family dinner, holiday meal or to take to a potluck.
- 5 cups fresh broccoli florets cut into small pieces
- 2 cups cooked white rice
- 1 large sweet yellow onion, chopped or diced (about 1 ½ cups)
- ½ cup (1 stick) salted butter
- 1 ( 8-ounce) jar of Cheese Whiz
- 1(10.75) can condensed cream of mushroom soup
- 3 cups freshly grated cheddar cheese, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups French fried onion rings
- Preheat the oven to 350 degrees. Spray a 13 x 9 -inch casserole dish with a nonstick spray. You can also use a smaller casserole dish for a thicker casserole. Blanch the broccoli in hot boiling water for about 12 seconds. Be careful not to over blanch because it will cook more when the casserole is baking. Run cold water over the broccoli to stop the cooking process and to keep it nice and green. Set aside and drain all the water off.
- Cook rice according to instructions on the packaging. Be careful not to overcook it. You want fluffy rice. Set aside.
- Salute chopped opinion in butter. Cook until just tender and still a little crunchy.
- In a large bowl, combine blanched broccoli florets, cooked rice, onions and butter, Cheese Whiz, cream of mushroom soup, 1 ½ cups grated cheese, salted and pepper. Gently mix until ingredients are well combined. Spoon into the prepared casserole dish and bake for 20 minutes. Remove from oven and sprinkle the remaining 1 ½ cups of grated cheese on top and continue baking for about 5 to 7 minutes or until the cheese is melted. Remove from the oven and sprinkle with the French fried onion rings and place the casserole back in the oven for about 1 to 2 minutes or until the onion rings are lightly browned and toasted. Enjoy!!
Do ahead/freeze tip: You can make the casserole up two or three days ahead. Store in the refrigerator and it will be ready to bake. The uncooked casserole will freeze for up to 3 months. Thaw out in the refrigerator overnight and follow the directions for cooking. You may also freeze the cooked casserole as well. Thaw out in the refrigerator overnight and cover with aluminum foil and reheat in the oven or microwave.