Broccoli Rice Casserole (Easy Cheesy Weeknight Winner!)
This broccoli rice casserole is the ultimate comfort food shortcut—creamy, cheesy, and ridiculously easy to throw together on a busy weeknight. With Velveeta, cream of mushroom soup, and the crunch of water chestnuts, this cheesy broccoli rice casserole bakes up golden and bubbly every single time.
No boiling rice separately, no complicated steps. Just mix, bake, and watch your family go back for seconds. If you’ve been searching for a reliable side dish that pairs with anything from rotisserie chicken to baked ham, this Velveeta broccoli rice casserole is about to become your new go-to. Get more easy casserole recipes here.
What Makes This Cheesy Broccoli Rice Casserole So Good
Let’s talk about why this broccoli rice casserole with water chestnuts hits different than your average veggie side.
First, the texture. Minute rice soaks up all that creamy soup base while the water chestnuts add little pockets of crunch. It’s not mushy, not dry—just right.
Second, the cheese situation. Velveeta melts into this impossibly smooth, creamy layer that coats every grain of rice and piece of broccoli. Then you top it with shredded cheddar for that golden, slightly crispy cheese lid everyone fights over.
Third, it’s freezer-friendly. Make two pans, bake one tonight, stash one for next month. That’s the kind of meal planning that actually works.
Ingredients You’ll Need
For the Casserole:
- 1 (10 oz) package frozen chopped broccoli, thawed and drained
- 1½ cups uncooked minute rice
- 1 (10.5 oz) can cream of mushroom soup
- 1 (8 oz) can sliced water chestnuts, drained
- 8 oz Velveeta cheese, cubed
- ½ cup butter, melted
- 1 small onion, finely diced (about ½ cup)
- 1½ cups water
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For Topping:
- 1 cup shredded cheddar cheese
How to Make This Cream of Mushroom Broccoli Rice Casserole
Step 1: Prep Your Pan
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter—don’t skip this or you’ll be scraping stuck cheese off the edges later.
Step 2: Mix the Base
In a large mixing bowl, combine the cream of mushroom soup, melted butter, water, diced onion, garlic powder, salt, and pepper. Stir until smooth.
Add the cubed Velveeta and stir it in. It won’t melt completely yet, but breaking it into the mixture helps it distribute evenly.
Step 3: Add Rice, Broccoli, and Water Chestnuts
Fold in the uncooked minute rice, thawed broccoli, and sliced water chestnuts. Make sure everything gets coated in that creamy mixture.
The rice will look like there’s too much liquid—that’s exactly what you want. It’ll absorb as it bakes.
Step 4: Bake Covered
Pour the mixture into your prepared baking dish and spread it out evenly. Cover tightly with aluminum foil.
Bake for 45 minutes. The rice should be tender and most of the liquid absorbed.
Step 5: Add the Cheese Top
Remove the foil, sprinkle the shredded cheddar evenly over the top, and return to the oven uncovered.
Bake another 10–15 minutes until the cheese is melted, bubbly, and starting to turn golden at the edges.
Step 6: Let It Rest
Pull it out and let it sit for 5 minutes before serving. This helps everything set up so you get clean slices instead of soup.
Recipe Tips for the Best Minute Rice Broccoli Casserole
Drain that broccoli well. Frozen broccoli holds a ton of water. Thaw it, then squeeze it in a clean kitchen towel or press it in a colander. Extra moisture = soupy casserole.
Don’t swap the minute rice without adjusting. Regular long-grain rice won’t cook through with the same liquid ratio. If you’re using cooked rice, skip the water entirely and just fold in about 3 cups of cooked rice.
Use block Velveeta, not slices. The block melts smoother. Cheese slices can get weird and separated.
Let it rest before serving. Those 5 minutes make a huge difference in texture. It firms up just enough to hold together on the plate.
What to Serve with This Broccoli Rice Casserole
This cheesy broccoli rice casserole is a side dish superstar. It pairs beautifully with:
- Baked chicken thighs or breasts
- Grilled pork chops
- Meatloaf
- Baked ham (hello, holiday table)
- Garlic Chicken Wraps for a full comfort meal
It’s also hearty enough to be a light main dish if you add some cooked, diced chicken or crumbled sausage right into the mix.
Storage and Make-Ahead Instructions
To Store: Let the casserole cool completely, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or the whole dish covered in a 350°F oven for 20–25 minutes.
To Freeze: Assemble the casserole (without the shredded cheddar topping), cover with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge, bake covered as directed, then add the cheese topping for the last 10 minutes.
To Make Ahead: Mix everything, pour into your baking dish, cover, and refrigerate up to 24 hours. When you’re ready to bake, let it sit at room temp for 15 minutes, then bake as directed (you may need an extra 5 minutes since it’s cold).
Variations to Try
Add Protein: Stir in 2 cups cooked, diced chicken or a pound of cooked, crumbled sausage to turn this into a one-dish meal.
Swap the Soup: Try cream of chicken or cream of celery instead of mushroom. Each brings a slightly different flavor.
Extra Veggies: Toss in some thawed frozen peas, diced bell pepper, or shredded carrots along with the broccoli.
Crispy Topping: Mix ½ cup crushed Ritz crackers with 2 tablespoons melted butter and sprinkle over the cheese in the last 10 minutes of baking.
Spicy Kick: Add a diced jalapeño or a few dashes of hot sauce to the soup mixture.
Why This Recipe Works Every Time
The magic of this minute rice broccoli casserole is in the ratios. The soup, butter, and water create just enough liquid for the rice to steam and soften in the oven without any pre-cooking.
Velveeta melts evenly and doesn’t break or get grainy like some cheeses can when baked. That’s why it’s the secret weapon here.
The water chestnuts add texture contrast—something fresh and crisp against all that creamy, soft rice and broccoli.
And because you bake it covered first, then uncovered with cheese, you get the best of both worlds: a moist interior and a golden, bubbly top.
For more casserole inspiration and easy dinner ideas, check out this collection on Pinterest.
Frequently Asked Questions
Q: Can I use fresh broccoli instead of frozen? A: Yes—blanch florets 2–3 minutes until crisp-tender, drain very well, then mix in.
Q: Can I swap the Velveeta in this broccoli rice casserole? A: Yes—use equal weight shredded cheddar + 2–3 tbsp milk; melt into the soup first.
Q: Can I use regular rice instead of minute rice? A: Yes—stir in about 3 cups fully cooked long-grain rice; don’t add extra water.
Q: Can I make this ahead or freeze it? A: Assemble (without the shredded cheese), refrigerate 24 hours or freeze 2–3 months; thaw, bake, then add cheese for the last 10 minutes.