Velveeta Broccoli Rice Casserole
Dive into comfort food heaven with this creamy and cheesy Velveeta Broccoli Rice Casserole, a dish that’s perfect for family dinners, holiday gatherings, or potlucks. Made with fluffy instant white rice, tender broccoli florets, and rich Velveeta cheese, this casserole is a symphony of hearty flavors and smooth textures. The addition of savory cream of mushroom soup takes the creaminess to the next level, while a buttery Ritz cracker topping adds just the right amount of crunch for a satisfying bite. Quick to prepare in just 15 minutes and baked to golden perfection in under 30, this crowd-pleaser is as easy as it is delicious. Whether served as a cozy side dish or a stand-alone vegetarian main, this velvety casserole is a guaranteed hit for any occasion!
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Recipe Information
Ingredients
- 2 cups Instant white rice
- 2 cups Water
- 3 cups Broccoli florets (fresh or frozen)
- 16 ounces Velveeta cheese
- 1 can (10.5 ounces) Cream of mushroom soup
- 2 tablespoons Butter
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Salt
- 1 cup Optional topping: crushed Ritz crackers
- 2 tablespoons Optional topping: melted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring 2 cups of water to a boil in a medium saucepan. Add the instant rice, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
If using fresh broccoli, steam or blanch the florets until tender (about 5 minutes). If using frozen broccoli, thaw and drain well.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the Velveeta cheese (cut into small cubes) and stir constantly until smooth and melted.
Stir in the cream of mushroom soup, ensuring it is fully incorporated with the cheese sauce.
Add the cooked rice, broccoli florets, black pepper, and salt to the cheese mixture. Stir until everything is evenly combined.
Transfer the mixture into the prepared baking dish, spreading it out in an even layer.
For an optional topping, combine 1 cup of crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle the mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the edges are bubbling and the topping (if used) is golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your cheesy Velveeta Broccoli Rice Casserole!
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 10686 mg | 465% | |
| Total Carbohydrate | 382.5 g | 139% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 66.7 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2984 mg | 230% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2397 mg | 51% | |
*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.
