How to make Cheesy Broccoli and Rice Casserole! A perfect side dish for the holidays or anytime!

Put 16 oz of frozen chopped broccoli in a microwavable safe bowl.

Microwave the broccoli until thawed, about 2-3 minutes.

Cook 2 cups of instant rice according to the package instructions.

In a mixing bowl, add 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1/2 cup of heavy whipping cream, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Mix well.

Add 8 oz of freshly grated sharp cheddar cheese and 8 oz of Velveeta cheese cut into small cubes to the mixture.

Prepare your favorite baking dish by spraying it with cooking oil.

Preheat your oven to 350°F.

Add the fluffed instant rice to the bottom of the baking dish.

Add the thawed broccoli to the rice.

Pour the soupy cream mixture over the broccoli and rice, and mix everything together.

Incorporate the Velveeta cheese into the mixture by smooshing it in until fully combined.

Cover the dish with foil and bake for 35 minutes at 350°F.

After 35 minutes, remove the casserole from the oven and uncover it.

Give the casserole a good mix to ensure the Velveeta is spread out evenly.

Sprinkle the grated cheddar cheese all over the top of the casserole.

Return the casserole to the oven and bake for an additional 25 minutes, or until the cheese is melted and the casserole is bubbly.

Equipment Needed

Spice Level:

Allergens