Broccoli and Velveeta Casserole
Dive into comfort food bliss with this Broccoli and Velveeta Casserole, the perfect blend of cheesy indulgence and hearty goodness. This easy-to-make dish combines tender broccoli florets, creamy Velveeta cheese, and fluffy cooked rice for a rich, velvety base, enhanced by the savory kick of onion, garlic, and cream of mushroom soup. Topped with golden, crunchy panko breadcrumbs, this casserole bakes to bubbly perfection in just 30 minutes, making it an ideal choice for weeknight dinners or potluck gatherings. With its vibrant flavor, satisfying textures, and family-friendly appeal, this cheesy broccoli casserole is sure to be a standout on any table. Perfect for those seeking quick casserole recipes, kid-approved dishes, or cozy comfort food ideas!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups Velveeta cheese, cubed
- 2 cups rice, cooked
- 1 can (10.5 ounces) cream of mushroom soup
- 0.5 cups milk
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a pot of lightly salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until vibrant green and slightly tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Reduce the heat to low and add the cubed Velveeta cheese, cream of mushroom soup, and milk to the skillet. Stir constantly until the cheese has completely melted and the mixture is smooth and creamy.
Stir the cooked rice into the cheese sauce, followed by the blanched broccoli. Mix well to evenly coat the broccoli and rice with the cheese mixture.
Season the mixture with salt and black pepper to taste. Transfer it to the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Stir until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 9562 mg | 416% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 55.1 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2872 mg | 221% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2331 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
