Broccoli Rice Cheese Casserole is bubbly, cheesy, rich, and incredibly delicious. It is the perfect old-fashioned side dish that graces our table at every gathering.
Retro Broccoli Rice Casserole
The casserole is made all in one pot and is ready in 30 minutes. It is cheesy, comforting, and so simple to make. This retro broccoli rice casserole is the original recipe made with Cheez Whiz all the way back to the '50s as part of the processed food revolution.
This Broccoli-Cheese Rice Casserole goes way back to the '50s when processed foods were introduced. The recipe called for Minute Rice, frozen broccoli, chicken or mushroom soup, chopped onions, celery, and the star, Cheez Whiz.
Growing up in the 50s and 60s, it was the star side dish on our holiday dinner table. I have updated the recipe to use current ingredients.
Mother made it for all the Holidays and most family gatherings. It was not unusual for the casserole dish to be empty when clearing the table.
I must say I have just reconnected with this wonderful cheesy side dish, and it brings me back to so many delicious memories.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BROCCOLI RICE CASSEROLE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Broccoli Rice Casserole and similar recipe ideas you can have.
You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.
TIPS AND TIDBITS TO MAKE THE BEST BROCCOLI RICE CASSEROLE
Rice. The original recipe called for Minute Instant White Rice, but I started using 1/2 cup long grain rice cooked a few years back. It has to be cooked.
Broccoli. The original recipe called for 12 oz. of frozen broccoli, but we like a little more, so I added a cup or two extra. This is totally up to your preference. You can use fresh broccoli. It will take 4-5 cups cut up in florets. You can cook them as the recipe states with the frozen, or they can be added uncooked.
Condensed soup. The original recipe called for cream of chicken soup, but cream of celery, cream of mushroom, and even cream of mushroom with herbs would be a nice touch.
Milk. The evaporated milk is in the original recipe, but sometimes I use whole milk, half and half, and heavy cream- just whatever I have on hand.
Cheez Whiz. This ingredient was widely used in casseroles and dips back in the day, but it has taken a back seat now. Most of the time, I use American slice cheese or Velveeta, but I do like to bring the memories back with the Cheez Whiz.
Doneness. Be sure to bake the casserole only until it is bubbly and the top is slightly darker, or you will overcook the broccoli and leave the casserole dry. Remember, everything is already cooked; you are just bringing all the cheese to a light melting point.
Leftovers. We rarely have leftovers, but when we do, I cover the casserole with foil and store it in the refrigerator for 2-3 days.
WHAT YOU NEED TO PREPARE BROCCOLI RICE CASSEROLE
Frozen broccoli florets
Onion, chopped
1 tablespoon oil
Cream of chicken soup
Evaporated milk
Cheez whiz (I use American slice cheese or Velveeta)
Salt
Cooked rice
HOW TO PREPARE BROCCOLI RICE CASSEROLE
Preheat oven to 350 degrees F.
Heat oil in a medium skillet or a 2 quart casserole dish on medium-high heat.
Saute broccoli and onions for 5 minutes; add soup and heat to boiling point, but not boiling, stirring constantly.
Reduce heat and stir in milk and Cheez Whiz (Velveeta or American cheese).
Add salt; cook 3 minutes longer or until bubbly.
Add rice and stir until well mixed. Pour into a lightly greased 10-inch casserole dish.
Bake uncovered for 15-20 minutes or until cheese is bubbly.
Sounds good I've had something similar but without the rice. Thank you for sharing the recipe. Pat
ReplyDeleteThis sounds great...I don't remember ever eating or making it back in the 70's, maybe it was a regional dish! Thanks for the recipe!
ReplyDeleteThis sounds good, I'm going to try it. I have to go buy some cheese whiz!
ReplyDeletethis looks like something my family and i will love...we cook rice all the time and this would be a welcome change.
ReplyDeletethank you so much for sharing over at Food Friday, Ms. K
...bookmarked! :)
Looks good.
ReplyDelete