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Broccoli and Cheese Casserole

Broccoli and Cheese Casserole


"I have loved this recipe since I was a little girl. It is a blend of broccoli, cheese, and rice. Give it a try, you'll love it!"
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40 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2372 mg
  • 95%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
  4. Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.

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Read all reviews 40
  1. 52 Ratings

Most helpful positive review

This was extremely good. My husband loved it! Like a previous reviewer, I added a can of cream of mushroom soup.. I think it really helped out the texture and flavor. I also sauteed some cut u...

Most helpful critical review

If you like fake cheese - and easy - this recipe is for you. It wasn't for me.

Most helpful
Most positive
Least positive

This was extremely good. My husband loved it! Like a previous reviewer, I added a can of cream of mushroom soup.. I think it really helped out the texture and flavor. I also sauteed some cut u...

YUM! What a hit! i took a chance and made this recipie for Thanksgiving this year. Broccoli and Cheese Casserole for 25 people! Thats a lot a broccolli, cheese, and rice! Mu husband previously w...

My daughter has been begging me make this. She loved it, Thanks for the recipe! (To all reading-same names-two different members)

Great! I used white rice instead of yellow, adding 1/2 tsp. salt to the boiling water. I let the broccoli thaw on the counter, then drained it. I used Velveeta brand cheese, cut into small pi...

I tried this recipe because I love broccoli and cheese together and thought it sounded good. It was really good, but was missing just a little of something. My mother tasted it...apparetly she u...

I used fresh broccoli and brown rice. I also added some shredded cheddar cheese into the mix, and a can of cream of mushroom soup, as other reviewers mentioned. Pretty easy and tasty.

Rather easy but better with real cheese.

This is a great recipe, however, as previous "chefs" had advised, I also used a can of cream of mushroom soup! The taste was great, although it was a bit too sticky. Definitely should have added...

this was really yummy! i made it last night with our enchiladas and it was great. i just added a small can of cream of mushroom soup and i used velveeta instead of canned cheese. i recommend it!

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