Broccoli Rice Casserole (Make-Ahead Holiday Side Dish)

This classic broccoli rice casserole combines frozen broccoli florets and long-grain rice in a sauce of cream of mushroom soup and melted Velveeta, topped with Cheddar and breadcrumbs. You can assemble it up to two days before baking, which takes one dish off your Thanksgiving or any other holiday list. Total time is about 45 minutes, and most of that is in the oven.

I've been making this casserole for as long as I can remember for holiday gatherings and potluck dinners. It never ceases to bring rave reviews, even from those who profess to hate broccoli!

Jump to:

• Quick Look at the Recipe
• Using Frozen Broccoli Florets (Not Broccoli Pieces)
• Ingredients: Here's What You'll Need
• How to Make It: Step-by-Step
• PudgeFactor's Test Kitchen Tips
• In Case You Were Wondering
• More Make-Ahead Side Dishes
• Recipe

Quick Look at the Recipe

• Prep time: 15 minutes
• Cook time: 25 to 30 minutes
• Total time: about 45 minutes
• Servings: 6
• Difficulty level: Easy
• Make-ahead friendly: Yes. Assemble up to two days ahead, cover, and refrigerate before baking
• Good to know: If baking directly from the refrigerator, allow approximately 5 additional minutes.

Using Frozen Broccoli Florets (Not Broccoli Pieces)

I use frozen broccoli florets instead of fresh broccoli because frozen florets cook to a consistent, tender texture, and they come already cut and ready to use. The word "florets" matters here, since florets are the tender, dark green clusters at the ends of the stalks, while a bag of frozen broccoli pieces often contains a lot of the fibrous stalk too. I learned this the one time I bought pieces by mistake, and the casserole was full of tough, chewy bits of stalk.

Frozen florets used to come in 16-ounce packages, but now I can only find 12-ounce packages, so I buy two and use enough of the second to make 16 ounces.

Ingredients: Here's What You'll Need

Creating a delicious Make Ahead Broccoli Rice Casserole starts with selecting the right ingredients, each playing a crucial role in flavor and texture:

• Frozen Broccoli Florets: Frozen broccoli ensures consistent tenderness and texture. These florets are blanched before freezing, locking in nutrients and vibrant color. No need to worry about washing or chopping; just thaw and add.

• The Creamy Sauce: A simple mix of Cream of Mushroom Soup and Velveeta Cheese. I know that some people don't like either Cream of Mushroom Soup or Velveeta cheese. If you're one of them, this recipe isn't for you.

• The Rice: Cooked long-grain white rice, which stays fluffy and separate and holds up well in the creamy sauce. I started this recipe with Minute Rice and later switched to cooked long-grain rice, though Minute Rice still works as a shortcut (see Test Kitchen Tips).

• The Toppings: To finish this amazing casserole, I top it with shredded Cheddar cheese, plain dry breadcrumbs, and dotted unsalted butter.

How to Make It: Step-by-Step

1. Cook the broccoli: Start by adding the broccoli florets to a pan of salted boiling water. When the water returns to a boil, cook the broccoli for 2 minutes. Then, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain well.

2. Make the sauce: While the broccoli is draining, heat the cream of mushroom soup and Velveeta cheese in a large saucepan over medium heat until the cheese melts.

3. Combine ingredients: Next, add the drained broccoli and rice to the cheese sauce, then stir to combine.

4. Assemble: Pour the mixture into a 2 ½-quart casserole dish sprayed with nonstick spray. Sprinkle the Cheddar and breadcrumbs over the top, and dot with the butter.

5. Bake: Bake in a preheated 350°F oven for 25 to 30 minutes, or until bubbly and golden brown.

This creamy broccoli rice casserole comes together with just a handful of ingredients, and you can do most of the work before your guests arrive. Add 2 cups of cubed cooked ham or chicken to turn it into a main dish. Yum!

PudgeFactor's Test Kitchen Tips

Minute Rice was my original shortcut. I originally made this recipe with Minute Rice. Somewhere along the way, I switched to cooked long-grain rice because I preferred the texture. One cup of Minute Rice in place of the 1½ cups of cooked rice still works if you're short on time.

Ritz crackers and Panko both work for the crunchy topping. I've tested both 24 crushed Ritz crackers and plain Panko breadcrumbs as substitutes for plain breadcrumbs. Both substitutions work well.

Ham and chicken are tested add-ins. I've tested adding 2 cups of cubed, cooked ham or chicken to make this a main dish. Both work well.

Fresh broccoli is untested. I always make this with frozen broccoli florets and have not tested a fresh broccoli version, so I can't vouch for the timing or texture if you swap it in.

In Case You Were Wondering

More Make-Ahead Side Dishes

Looking for more make-ahead side dishes? Check out these delicious recipes:

Recipe