This Broccoli, Rice and Cheese recipe is a classic Southern side dish—rich, cheesy, and comforting. This stovetop, no-bake version saves oven space and time, and includes tips to make it a veggie favorite for picky eaters.
Broccoli, Rice and Cheese is one of those family recipes I took to college and still make today. It’s simple, forgiving, and adaptable—perfect for weeknights or holiday sides.
Key to Success #1 – Cook the Rice Perfectly
The foundation of this dish is properly cooked rice. I use long-grain white rice, but parboiled, brown, or other varieties can work—just adjust cooking time and rinse parboiled rice first. For stovetop long-grain rice, bring 3 cups of water to a boil, add 1 1/2 cups rice, cover, reduce heat to low, and simmer about 20 minutes or until the water is absorbed. Turn off the heat and keep the pot covered until you’re ready to combine the casserole ingredients.
Key to Success #2 – Sauté the Broccoli and Onion in Butter
To make this casserole more kid-friendly, finely chop the broccoli so the texture is less noticeable. For adults, larger florets are fine. You can use fresh broccoli or a 12-ounce bag of frozen florets—if frozen, defrost briefly in the microwave to make chopping easier. Finely chop the broccoli and one small onion, then sauté in 4 tablespoons of butter over medium to medium-high heat. Stir frequently and adjust the heat as needed so the vegetables soften without browning excessively. Sautéing typically takes 10–15 minutes depending on the heat.
Key to Success #3 – Make It Extra Creamy
Once the broccoli and onion are tender, add the creamy components. Cut 1/2 pound Velveeta into chunks and add it to the skillet along with one can of cream of mushroom soup. Stir over low heat until the cheese is fully melted and the mixture is smooth. Finally, fold in the cooked rice until everything is evenly combined. Taste and add salt and pepper if needed—often the soup and Velveeta provide enough seasoning.
Save this Cheesy Broccoli Rice Casserole Recipe to your favorite Side Dishes or Vegetable Dishes collection.
Broccoli, Rice and Cheese
Ingredients
- 1 bunch broccoli, finely chopped
- 1 small onion, chopped
- 4 Tbsp butter
- 3 cups water
- 1 ½ cups long-grain rice
- 1 can cream of mushroom soup
- ½ pound Velveeta cheese
- salt and pepper
Directions
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In a medium saucepan, bring 3 cups water to a boil over high heat. Add 1 1/2 cups long-grain rice.
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Reduce heat to low and cook for 20 minutes or until water is absorbed. Keep covered until ready to use.
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In a medium skillet over medium heat, sauté chopped broccoli and onion in butter until tender, stirring often (about 10–15 minutes).
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Add the cream of mushroom soup and Velveeta cheese to the cooked vegetables. Stir until the cheese melts and the mixture is smooth.
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Stir in the cooked rice until fully combined. Season with salt and pepper to taste and serve warm.
Notes
- If using frozen broccoli, use a 12-ounce bag, defrost briefly in the microwave for about 3 minutes, then chop before sautéing.
Equipment
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Medium saucepan
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Medium skillet
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Cutting board and knife
Nutrition Facts
| Calories: 210 kcal
| Carbohydrates: 15 g
| Protein: 6 g
| Fat: 14 g
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