This Broccoli, Rice and Cheese recipe is a classic southern side dish that is perfectly cheesy and delicious. We’re making this no-bake recipe on the stovetop to save time and free up oven space. Also, sharing tips to make this a veggie dish that your kids will love!
Broccoli, Rice and Cheese is a classic dish from my childhood.
It’s one of the recipes that I printed on recipe cards to take to college with me and I’m still using the same recipe today.
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Key to Success #1 – Cook the Rice Perfectly
The first step in making any good Cheesy Broccoli Rice casserole is cooking the rice.
I used long-grain white rice, but you can use another variety of rice if you prefer it.
I have also used parboiled (aka converted) rice in dishes like this Broccoli, Rice and Cheese.
Just be sure to rinse the parboiled rice before cooking!
Cook time is about the same – about 20 minutes, or until all the water is absorbed.
Since we’re adding the cooked rice into our dish, you can use any cooking method that you prefer – stovetop, rice cooker, Instant Pot.
For stovetop long-grain white rice, bring 3 cups of water to boil in your saucepan.
Next, add 1 1/2 cups of long-grain white rice.
Place the lid on the saucepan and reduce the heat to low.
Allow the rice to simmer for 20 minutes, or until all the water is absorbed into the rice.
After the water is absorbed, you can turn off the heat and allow the rice to sit in the pot with the lid on until you are ready to use it.
Key to Success #2 – Saute the Broccoli and Onion in Butter
My best tip for making Broccoli Rice and Cheese Casserole into a kid-friendly side dish is to finely chop the broccoli.
At least for my kids, the more finely I chop the broccoli, the more likely they are to eat it.
You can see in my photos that my broccoli is teeny tiny and this is the reason.
If you’re making Broccoli Rice and Cheese for adults, you may not have to chop the broccoli as finely.
You can use fresh broccoli or a bag of frozen broccoli florets.
If using frozen broccoli, grab a 12-ounce bag of frozen broccoli florets.
Next, microwave it on the defrost setting for about 3 minutes, until the broccoli is soft enough to chop.
Chop the broccoli and onions finely then add them into a medium skillet.
Add in the butter and turn the heat to medium or medium-high.
Keep stirring the broccoli and onion in the butter until the broccoli is soft.
You may have to adjust the heat. You do not want the broccoli to get too brown while it is cooking.
Remember to keep stirring the broccoli while it is cooking.
Cooking the broccoli will probably take 10-15 minutes depending on how high your heat is set.
Key to Success #3 – Make It Extra Creamy
When the broccoli is softened, it’s time to add in all the creamy goodness.
Cut the Velveeta cheese into chunks and add it to the skillet then add in the cream of mushroom soup.
Use a wooden spoon or a spatula to stir the broccoli mixture together.
Keep stirring until the Velveeta cheese is fully melted.
Finally, stir in the cooked rice.
Stir well until the Broccoli Rice and Cheese are fully combined.
I personally do not add additional salt and pepper to this recipe.
I think the soup and Velveeta have enough salt, but taste your dish and see if it needs a little more salt or pepper.
That’s all it takes to make the best Broccoli Rice and Cheese around!
Save this Cheesy Broccoli Rice Casserole Recipe to your favorite Side Dishes board or your Vegetable Dishes board.
- 1 bunch broccoli, finely chopped
- 1 small onion, chopped
- 4 Tbsp butter
- 3 cups water
- 1 1/2 cups long-grain rice
- 1 can cream of mushroom soup
- 1/2 pound Velveeta cheese
- salt and pepper
- In a medium saucepan, bring 3 cups water to boil over high heat. Add 1 1/2 cups long-grain rice.
- Reduce heat to low and cook for 20 minutes or until water is absorbed.
- In a medium skillet over medium heat, saute broccoli and onion in butter until vegetables are tender. Stir often.
- To the cooked broccoli, add cream of mushroom soup and Velveeta cheese. Stir until cheese is fully melted.
- Add in cooked rice and stir to combine. Add salt and pepper, to taste.
- If using frozen broccoli, grab a 12-ounce bag of frozen broccoli florets. Defrost in the microwave for about 3 minutes before chopping.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 777mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 6g
Nutrition Information Provided For Educational and Informational Purposes Only.