There’s a broccoli rice casserole that our family requests every year for the holidays. It’s super cheesy with cauliflower, broccoli, rice, and a crunchy cracker topping.
The recipe originally came from my friend’s mom. She makes it for every gathering they host, and we all rave about it every single time.
Rich & Cheesy Family Favorite Holiday Side Dish
Once I got the recipe from Shannon’s mom, my family quickly experienced the cheesy deliciousness of this broccoli rice casserole.
You can choose to use broccoli or buy the winter mix vegetables which is broccoli and cauliflower. I once tried the veggie mix that includes carrots, but it didn’t go over as well.
Since the broccoli cheese casserole is quite rich and creamy, I only make it for holidays. It’s one of the most popular holiday side dishes in our family, especially amongst the picky eater crowd.
There are no sneaky onions or other hidden horrors to us picky people. I typically make a gigantic batch and end up with leftovers for everyone.
The recipe here is halved to make it easier. If you have a large crowd, feel free to double the recipe.
Tip: Don’t wait until the last minute to buy the ingredients around a holiday.
Twice in a row now my local grocery store ran out of Velveeta cheese a few days before Christmas! I had to run all over town to try to find it, so be warned.
Since this veggie casserole is prepared the day before, it’s one less thing to do the day of a holiday. It still requires 30 minutes in the oven, but at least the major preparation is done.
This veggie side dish is filling and delicious.
The Ritz Cracker topping adds flavor, texture, and makes it even more filling.
Cheesy Broccoli Rice Casserole Recipe
Broccoli casserole with Ritz crackers on top. This broccoli cheese casserole recipe is a family favorite. This amount makes one 9x13 pan. Feel free to double the recipe if you have larger gatherings.
Ingredients
- 16 oz broccoli, 1 bag frozen broccoli, cooked
- 16 oz Velveeta, 1 block Velveeta cheese, cubed
- 1 stick butter, cut in half
- 1 roll Ritz Crackers, crushed
- 10.5 oz cream of broccoli
- 10.5 oz milk, use soup can
- 4 cups white rice, cooked
Instructions
- Boil rice and set aside.
- Boil broccoli (or mixed veggies) and drain well, set aside.
- Use a large pot to mix ingredients, starting with the soup and milk. Add soup and 1 can of milk (using soup can).
- Cut Velveeta cheese into chunks and add to soup mixture until melted. Add gradually so the cheese melts easier.
- Add rice to soup mixture.
- Melt 1/2 stick of butter and pour over broccoli.
- Add broccoli to mixture and mix well.
- Put into a pan - should fit into one 9 x 13 pan.
- Crumble Ritz crackers and sprinkle over top.
- Put into refrigerator overnight.
Next Day
- Melt the other 1/2 stick of butter and drizzle over crackers.
- Bake at 350 degrees for 30 minutes.
- Let cool for 15 minutes before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1 servingAmount Per Serving: Calories: 473Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 1281mgCarbohydrates: 41gFiber: 3gSugar: 7gProtein: 17g
Nutrition facts are an estimate only.
More Holiday Side Dish Recipes:
- Hash brown casserole
- Zucchini and vegetable gratin
- Slow cooker sweet potatoes
- Caprese salad shooters
- Fluffy cranberry salad
Note: This broccoli casserole recipe was originally posted on Jan 22, 2013. We updated the post with more accurate instructions and better pictures.
Pin to side dish board to save and share!
If you’re looking for a recipe for broccoli casserole, I suggest you give this one a try.
It’s a hit amongst our family and many of my friends’ families, as well. Please let us know if you try it.
Don’t forget to subscribe to the blog for more recipes like this.
Do you make a broccoli rice casserole for the holidays?
John Smith
Monday 26th of November 2018
That is a very attractive casserole!
Merry K.
Wednesday 3rd of October 2018
Yum! I remember having this at Thanksgiving as a kid. I am going to make it at my house soon. Love the cheesy goodness.
judy gardner
Sunday 1st of September 2013
this sounds delicious! and i like that you used whole wheat rice!