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    Home » Recipes » Holiday Side Dishes

    Make-Ahead Broccoli Rice Casserole

    By Chula King · November 27, 2022 17 Comments

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    Wondering what amazing side dish you can make for your holiday feast that takes little time to put together and can be made ahead of time? This creamy and cheesy Make-Ahead Broccoli Rice Casserole is the perfect solution! It is sure to become your most requested casserole.

    Broccoli Rice Casserole Make Ahead.

    I’ve been making this casserole for as long as I can remember for not only holiday gatherings but also potluck dinners. It never ceases to bring rave reviews, even from those who profess to hate broccoli!

    Jump to:
    • Broccoli Florets versus Broccoli Pieces
    • Ingredients: Here’s What You’ll Need
    • Steps in Making the Broccoli Casserole
    • Frequently Asked Questions
    • Recipe Tips and Tricks
    • Other Make-Ahead Side Dishes
    • Recipe

    Broccoli Florets versus Broccoli Pieces

    I generally use frozen broccoli florets as opposed to fresh broccoli. While fresh broccoli would work, I like the consistency and tenderness that frozen broccoli provides. In addition, the frozen broccoli is already cut up and ready to use.

    However, there is a huge difference between using broccoli florets and broccoli pieces.

    The broccoli florets are just that – they are the tender dark green clumps at the end of the broccoli stalks. Frozen broccoli pieces include some of the tender florets and a lot of the more fibrous stalks.

    One time, I made the mistake of using frozen broccoli pieces instead of broccoli florets. The casserole was filled with tough, chewy pieces of broccoli stalks that just weren’t very appealing.

    Ingredients: Here’s What You’ll Need

    Ingredients for Broccoli Casserole with Rice
    • The Broccoli: I used frozen broccoli florets in this recipe, slightly cooked in boiling water with added Kosher salt. Often, the frozen florets contain some woody stems, which I remove.

    When I first started making this casserole, I could purchase frozen broccoli florets in 16-ounce packages. Now, all that I can find are 12-ounce packages. I still use 16 ounces in the recipe, so I purchase two 12-ounce packages and use part of one to equal 16 ounces.

    • The Sauce: The sauce is a simple combination of Cream of Mushroom Soup and Velveeta Cheese. I know that there are those who don’t like using either Cream of Mushroom Soup or Velveeta cheese. If you’re one of these, this recipe isn’t for you.
    • The Rice: When I first started making this recipe years ago, I used Minute Rice. Over time, I switched to cooked long-grain white rice. While both are delicious in this dish, I tend to have the long-grain rice on hand more often than Minute Rice.
    • The Toppings: To finish this amazing casserole, I top it with shredded Cheddar cheese, plain dry breadcrumbs, and dotted unsalted butter.

    Steps in Making the Broccoli Casserole

    1. To start, I added the broccoli florets to a pan of salted boiling water. As soon as the water started boiling again, I cooked the broccoli for 2 minutes. Then, I transferred the broccoli to a colander. I rinsed the broccoli with cold water to stop the cooking and let it drain well.
    Cooking the broccoli in salted water.
    1. While the broccoli was draining, I heated the cream of mushroom soup and Velveeta cheese in a large saucepan over medium heat until the cheese melted.
    Cheese sauce for the broccoli casserole.
    1. Next, I added the drained broccoli and rice to the cheese sauce and stirred to combine everything.
    Stirring broccoli and rice in the cheese sauce.
    1. I poured the mixture into a casserole dish and sprinkled on some shredded Cheddar cheese and breadcrumbs. Next, I dotted the casserole with a bit of butter.

    Here’s the make ahead part – at this point, you can cover the casserole with aluminum foil and refrigerate it for up to two days before baking it!

    Broccoli Casserole ready for the oven.

    I popped the casserole into a 350°F oven the casserole for 30 minutes until it was hot and bubbly and the top was golden brown.

    With creamy and cheesy goodness, this easy Make-Ahead Broccoli Casserole is the perfect side dish for your annual holiday family gatherings. By the way, if by chance you have any leftovers, which is doubtful, this reheats extremely well. Yum!

    Serving the broccoli casserole.

    Frequently Asked Questions

    How can the recipe be modified if fresh broccoli is used?

    This recipe works well with fresh broccoli. Cut the florets and measure around 5 cups. Add the florets to boiling salted water and cook for about 5 minutes. Then proceed with the remainder of the recipe.

    Is there a substitute for Velveeta cheese?

    I’ve never made the sauce for this recipe with anything other than Velveeta cheese. One of the benefits of Velveeta cheese is that it melts evenly and results in a velvety smooth sauce. Therefore, I would not recommend a substitution for the Velveeta cheese.

    How are leftovers reheated?

    I like to reheat the leftovers in the microwave for a minute or two until hot. To maintain the crunchy top, I also reheat the leftovers in a 350°F oven for around 20 minutes.

    How far in advance can this Make-Ahead Broccoli Rice Casserole be made?

    You can make this recipe up to two days in advance. Just be sure that the casserole is well covered in the refrigerator.

    Recipe Tips and Tricks

    • Have leftover ham or turkey? Add 2 cups of cubed ham or turkey to the broccoli and rice mixture at this point for a company-worthy after-Thanksgiving treat!
    • For an added crunch on top of the casserole, substitute 24 crushed Ritz crackers or plain Panko breadcrumbs for the plain breadcrumbs.
    • You do not want to overcook the broccoli. What you’re really doing when adding the broccoli to boiling water is thawing it. The reason for rinsing the broccoli in cold water is that you want to stop the cooking at this point. You want the broccoli to be crisp-tender and bright green.
    • If I don’t have any leftover rice on hand to use in this recipe, I make the required amount with ½ cup of well-rinsed long-grain rice and one cup of water.

    Other Make-Ahead Side Dishes

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

    • Make ahead ultimate macaroni and cheese.
      Ultimate Make Ahead Macaroni and Cheese
    • Easy Make-Ahead Zucchini Gratin
      Easy Make Ahead Zucchini Gratin
    • Twice Baked Potato Casserole
      Twice Baked Potato Casserole
    • Cheesy Southern Squash Casserole
      Cheesy Southern Yellow Squash Casserole

    Recipe

    Broccoli Rice casserole.

    Make-Ahead Broccoli and Rice Casserole

    This creamy and cheesy Broccoli Rice Casserole is a delicious make ahead side dish for your holiday or anytime feast. It contains just a few ingredients, and is a snap to make. Add 2 cups of leftover ham and you have an outstanding after Easter dish that is company worthy!
    4.43 from 26 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 340kcal
    Author: Chula King

    Ingredients

    • 16 ounce package frozen broccoli florets, about 5 cups (See Tip 1)
    • 2 teaspoons Kosher salt
    • 2 cans of Cream of Mushroom Soup, undiluted
    • 8 ounces Velveeta Cheese cut into cubes
    • 1 ½ cups cooked long-grain rice (See Tip 2)
    • 1 cup (4 ounces) shredded Cheddar cheese
    • ¼ cup plain dried breadcrumbs (See Tip 3)
    • 1 Tablespoon unsalted butter

    Instructions

    • Preheat oven to 350° F.
    • Bring a pan of water with two teaspoons of salt to a boil. Add broccoli florets. When the water returns to a boil, cook the broccoli for two minutes. Pour broccoli in a colander and rinse with cold water. Drain well; set aside (See Tip 4)
    • Heat cream of mushroom soup and Velveeta Cheese in a large saucepan until cheese melts. Add broccoli and rice; stir to combine. (See Tip 5)
    • Pour into a 2 ½ quart casserole dish sprayed with nonstick spray. Sprinkle shredded cheese and breadcrumbs on top. Dot with butter. (May be prepared in advance up to this point – cover with aluminum foil and refrigerate for up to 2 days.)
    • Bake at 350° F for 25 to 30 minutes or until bubbly and golden brown. (See Tip 6)
    • Yield: 6 servings. (See Tip 7)

    Chula’s Expert Tips

    1. Be sure that you use frozen broccoli florets as opposed to frozen broccoli pieces. The frozen broccoli pieces contain a lot of fibrous broccoli stalks, which tend to be tough and chewy.
    2. You can use 1 cup of uncooked Minute Rice in place of the 1 ½ cups of cooked rice.
    3. For an added crunch, use 24 crushed Ritz crackers in place of the breadcrumbs.
    4. You do not want to overcook the broccoli. What you’re really doing when adding the broccoli to boiling water is thawing it. The reason for rinsing it in cold water is that you want to stop cooking at this point. You want the broccoli to be crisp-tender and bright green.
    5. For a company-worthy meal, add 2 cups of cubed cooked ham, chicken, or turkey to the broccoli and rice mixture. Proceed as directed.
    6. If you’ve made this casserole ahead of time and refrigerated it, allow for an additional 5 minutes of cooking.
    7. Leftovers, if any, can be reheated in the microwave for several minutes or in a preheated 350°F oven for 20 to 25 minutes.

    Nutrition

    Calories: 340kcal | Carbohydrates: 35g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 2025mg | Potassium: 857mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 67.4mg | Calcium: 417mg | Iron: 2.5mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: 4th of July, Casseroles, Easter, Holiday Side Dishes, Labor Day, Vegetables, Vegetarian Dishes

    Reader Interactions

    Comments

    1. Amber says

      November 07, 2018 at 7:54 am

      Hi, this looks delicious. Will it work with regular rice instead of minute rice?

    2. PudgeFactor says

      November 07, 2018 at 8:18 am

      Actually, I’ve never made it with regular rice. I suspect that regular cooked rice would work. However, I would use 1 cup of regular rice in place of the 1 cup of minute rice. Also, the quantity of liquid would need to be reduced since the rice wouldn’t be absorbing it – maybe only use 1 can of soup in place of 2? If you try it with regular rice, let me know how it turns out!

    3. Wendy says

      November 20, 2018 at 1:25 pm

      Please clarify you do not cook the minute rice prior ??

    4. Wendy says

      November 20, 2018 at 1:25 pm

      Please clarify you do not cook the minute rice prior ??

    5. PudgeFactor says

      November 20, 2018 at 4:28 pm

      That is correct. The minute rice is not cooked prior to adding it to the other ingredients. I’ve made the clarification in the recipe!

    6. The Book of Food says

      November 22, 2019 at 6:00 am

      5 stars
      I made that for lunch to have with my parents. They loved it so much they made me make some more for their dinner !

    7. PudgeFactor says

      November 22, 2019 at 7:33 am

      YAY! I’m so pleased that they liked it. It’s one of my favorites!

    8. Lena says

      March 25, 2021 at 10:35 am

      I’m not a fan of mushroom soup, can I substitute cream of celery or cream of chicken soup?
      Is it okay to use fresh broccoli?
      Oops, I’m reading ingredient list which says 1 cup COOKED long grain rice – so is it cooked or uncooked?

    9. Chula King says

      March 25, 2021 at 1:16 pm

      Lena,

      Yes, you can sue either cream of celery or cream of chicken soup. Fresh broccoli will be fine. However, I’d blanch the fresh broccoli for several minutes before adding it to the other ingredients. The rice should be cooked.

      Hope this helps.

      Chula

    10. Lucky Cavanaugh says

      August 23, 2021 at 4:04 pm

      Made this last night with long grain rice, broccoli, can each of cheese soup and mushroom soup. Spices… Turned out excellent and will be having leftovers tonight with our hot dogs. Thank you

    11. Chula King says

      August 24, 2021 at 2:20 pm

      Yum!

    12. Josie Marzullo says

      November 17, 2021 at 9:22 pm

      Is a 2 1/2 qt casserole the same as a 9 1/2 x11 casserole dish ? I need to double the recipe. Any adjustments that I should make?
      Thankyou

    13. Chula King says

      November 18, 2021 at 1:57 pm

      Josie,

      My 2 1/2 quart casserole dish measures 8 x 10-inches. You could certainly double the recipe with no adjustments needed. However, I’m not sure that it would all fit into a 9 1/2 x 11 casserole dish.

    14. Judy Montgomery says

      April 14, 2022 at 10:49 am

      Didn’t answer my question can I fix broccoli casserole on Thursday cook on Sunday

    15. Chula King says

      April 14, 2022 at 3:17 pm

      Judy,

      I’ve never made this casserole that many days in advance, so don’t know for sure whether it would work.

      Sorry,

      Chula

    16. MB says

      January 23, 2023 at 8:15 pm

      I made this Monday with leftover rice and chicken from Sunday, can I wait until wed to cook or should i I freeze and thaw?

    17. Chula King says

      January 23, 2023 at 8:59 pm

      So long as it’s covered well and refrigerated, the casserole should be fine on Wednesday.

      Chula

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