Make-Ahead Broccoli Rice Casserole is a dish that provides both comfort and convenience. Each bite combines the smoothness of melted cheese with the subtle texture of broccoli and rice, creating a delicious blend that satisfies the palate.
The casserole’s charm lies in its dual nature as a quick weeknight meal and an elegant holiday side dish. Whether hosting friends or simply feeding family, this dish becomes a crowd-pleaser, offering rich flavors without demanding hours in the kitchen.
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!
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Broccoli Florets versus Broccoli Pieces
I generally use frozen broccoli florets rather than fresh broccoli. While fresh broccoli would work, I like the consistency and tenderness that frozen broccoli provides. In addition, 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 often 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
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. There is no need to worry about washing or chopping; simply thaw and incorporate.
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 Creamy Sauce: The sauce is a simple combination 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 these, this recipe isn’t for you.
- The Rice: Choosing the right type of rice is important for achieving the perfect texture in your broccoli rice casserole. Long-grain white rice is a popular choice because it can remain fluffy and separate when cooked, providing a pleasant texture that complements the creamy sauce. It requires around 15-20 minutes to cook before being added to the casserole mixture.
Alternatively, Minute Rice offers a quicker option without compromising too much on texture. This pre-cooked rice can be ready in just 5 minutes, making it an excellent choice if you’re short on time.
- 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
- To start, I added the broccoli florets to a pan of salted boiling water. As soon as the water started boiling, 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.
- 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.
- Next, I added the drained broccoli and rice to the cheese sauce and stirred to combine everything.
- I poured the mixture into a casserole dish. I sprinkled some extra shredded cheese or breadcrumbs on top of the casserole for added texture, and 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!
I placed the casserole in a preheated 350°F oven and baked it for 25-35 minutes or until hot and bubbly with a golden-brown top.
Make-Ahead Instructions
Preparing the Broccoli Rice Casserole in advance is a smart way to ensure one less thing to worry about during busy gatherings. The casserole can be assembled up to two days ahead, allowing the flavors to meld together nicely.
Steps for Preparing in Advance:
- Assemble the Casserole: Follow the earlier preparation steps, combining all ingredients into your baking dish.
- Cover Properly: Cover the casserole with aluminum foil or a tight-fitting lid. This prevents refrigerator odors from affecting the dish and helps maintain its moisture level.
- Refrigeration Tips: Place the covered casserole in the coldest part of the refrigerator and store it flat to prevent the ingredients from shifting.
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 you happen to have any leftovers, which is doubtful, this reheats extremely well. Yum!
Frequently Asked Questions
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.
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 substituting it.
I like to reheat the leftovers in the microwave for a minute or two until hot. To maintain the crunchy top, I also reheat them in a 350°F oven for about 20 minutes.
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
- Do you have leftover ham or turkey? If so, add 2 cups of cubed ham or turkey to the broccoli and rice mixture for a company-worthy after-Thanksgiving treat!
- Chicken is another amazing addition to this casserole, producing a delicious Chicken Broccoli Rice Casserole that is perfect for entertaining or weeknight meals.
- 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. When you add it to boiling water, you’re really thawing it. Rinsing the broccoli in cold water stops the cooking at this point. You want the broccoli to be crisp-tender and bright green.
- If I don’t have any leftover rice 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:
Recipe
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Make-Ahead Broccoli and Rice Casserole
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)
Tips/Notes
- 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.
- You can use 1 cup of uncooked Minute Rice in place of the 1 ½ cups of cooked rice.
- For an added crunch, use 24 crushed Ritz crackers in place of the 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 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.
- For a company-worthy meal, add 2 cups of cubed cooked ham, chicken, or turkey to the broccoli and rice mixture. Proceed as directed.
- If you’ve made this casserole ahead of time and refrigerated it, allow for an additional 5 minutes of cooking.
- Leftovers, if any, can be reheated in the microwave for several minutes or in a preheated 350°F oven for 20 to 25 minutes.
MB says
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?
Chula King says
So long as it’s covered well and refrigerated, the casserole should be fine on Wednesday.
Chula
Judy Montgomery says
Didn’t answer my question can I fix broccoli casserole on Thursday cook on Sunday
Chula King says
Judy,
I’ve never made this casserole that many days in advance, so don’t know for sure whether it would work.
Sorry,
Chula
Josie Marzullo says
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
Chula King says
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.
Lucky Cavanaugh says
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
Chula King says
Yum!
Lena says
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?
Chula King says
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
The Book of Food says
I made that for lunch to have with my parents. They loved it so much they made me make some more for their dinner !
PudgeFactor says
YAY! I’m so pleased that they liked it. It’s one of my favorites!
Wendy says
Please clarify you do not cook the minute rice prior ??
PudgeFactor says
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!
Wendy says
Please clarify you do not cook the minute rice prior ??
Amber says
Hi, this looks delicious. Will it work with regular rice instead of minute rice?
PudgeFactor says
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!