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broccoli cheese rice casserole recipe with velveeta
Lily Brooks

Broccoli Cheese Rice Casserole Recipe with Velveeta

This broccoli cheese rice casserole with Velveeta is the ultimate comfort food—creamy, cheesy, and packed with broccoli. Ready in under an hour, it's a hit for all ages.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Casserole
Cuisine: American Comfort Food
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups long-grain white rice
  • 4 cups fresh broccoli florets
  • 12 oz Velveeta cheese cubed
  • 3 cups chicken broth
  • 1 cup whole milk
  • ½ cup yellow onion finely diced
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 cup panko breadcrumbs
  • ½ cup sharp cheddar cheese shredded
  • 2 tablespoons butter melted

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish. Rinse rice under cold water until clear.
  2. In a skillet, melt 3 tablespoons butter over medium heat. Cook diced onions 3-4 minutes. Add garlic and cook 30 seconds.
  3. Stir in broth, milk, and Velveeta. Whisk until melted and smooth. Season with salt, pepper, and paprika.
  4. Add rinsed rice to cheese mixture, stir to coat. Fold in broccoli florets.
  5. Pour into baking dish and spread evenly. Combine panko, cheddar, and melted butter in a bowl. Sprinkle over top.
  6. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes. Rest 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 35gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 25mgSodium: 720mgFiber: 3gSugar: 5g

Notes

Always rinse rice to prevent clumping. Let casserole rest before serving for best texture. Use room temp Velveeta for smoother melting.

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