No Cheese-Whiz Broccoli Rice Casserole

"My sister-in-law served this at a family function and it's been a hit ever since. No Cheese Whiz, just real cheddar cheese. Delicious, and kid-friendly. My now-grown son would request this when he came home from college. This recipe is very adaptable as well - add crushed Ritz crackers or panko crumbs on top during the last 5 minutes of cooking for a crunchy topping. Add bacon bits to the mixture for some extra flavor, or add a couple teaspoons of hot sauce for some heat. I also have used brown rice successfully with this recipe, and frozen broccoli cuts instead of chopped."
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by ladyanna photo by ladyanna
photo by A Marsteller photo by A Marsteller
photo by Chelsea B. photo by Chelsea B.
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1hr 10mins


  • 2 (10 ounce) boxes frozen chopped broccoli, thawed
  • 2 cups cooked rice
  • 8 ounces shredded cheddar cheese
  • 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
  • 1 small onion, chopped
  • 2 tablespoons butter


  • Cook onion in butter in large skillet until soft.
  • Add remaining ingredients and cook just until cheese is melted.
  • Put in 2 quart casserole dish.
  • Bake at 350 (uncovered) for 1 hour.
  • To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

Questions & Replies

  1. The description in my email says something about cream cheese but i don’t see it in the ingredients/directions…thoughts?
  2. I'm excited to try this instead of Cheez-whiz, this is my favorite dish from growing up. Do you know if it's easier to melt the cheese without adding the cooked rice with it? (Just adding soups, broccoli and cheese with the onions, then rice afterwards?) Let me know if you've tried it! Thanks!
  3. Can I use fresh broccoli in this recipe?
  4. has anyone tried adding ground beef/chicken etc?
  5. Where is the cream cheese? Saw it in the list of ingredients, but not on the directions


  1. Going to give this a 5 because it was a great base, after reading reviews I did add the following: 2 oz of cheese (bringing the total to 10 oz) (we also used White Extra sharp cheddar cheese), 1/2 tsp salt and 1/4 tsp black pepper. I did use cream of mushroom. Baked it for exactly what it said. Yum!
  2. I've made this twice now and my family loves it! I did make a few minor changes to it though. I cooked the rice in veggie broth with a "not-chicken" bouillon cube thrown in for a ton of added flavor, added 8 ounces of mushrooms to the veggies, used sharp cheddar cheese, used a little more cream of mushroom soup than was called for and sprinkled with cayenne powder before baking. It turned out delish!! Thanks for the recipe.
  3. This is really 4.5 stars. I add a dash of cayenne pepper and use really sharp cheese. Don't over cook the rice. It makes a big, big difference.
  4. EXCELLENT!! my son LOVED broccoli casserole as a child and this Christmas asked me to make it and I was so touched because it brought back so many memories. I looked for a recipe similar to what I used to make and found this. EVERYONE LOVED IT!! I used 1 can of cream mushroom and 1 can of cream chicken and extra sharp cheddar. It seemed a little stiff so I added some milk until it had the consistency I wanted. Added a panko and asiago topping and my son ABSOLUTELY loved it as did everyone else at dinner. It was a real winner and I can't thank you enough for this wonderful recipe!!!
  5. I topped the casserole with parmesan cheese and then dotted the cheese with little bits of butter.


  1. This is a great recipe to play around with and make your own. I replaced white rice with an organic sprouted rice and quinoa blend. I lightly steamed fresh broccoli (keep it crisp) and chopped to add. I sauteed/chopped a half pint of baby bella mushrooms with half a yellow onion and threw in. I used 2 cans of healthy request cream of mushroom soup. I shredded sharp cheddar from the block for a more robust flavor and added a panko crumb topping. I cooked foil covered at 300 for and hour and half b/c I was gone and came home to an amazing smell. I took off the foil and did a quick low broil to melt cheese and brown the crumbs and served immediately with a homemade applesauce. It was DELICIOUS!!!
  2. Onion powder, Sautéed chopped mushrooms (Actually sauteed with the onions)and a pinch of cayenne pepper. Super yummm!
  3. This was really good. I am eating the leftovers right now, actually. I felt like it was a little dry when I was melting the cheese so I added a splash of chicken broth and I used cream of celery instead of the cream of chicken and mushroom. Thanks for a great comfort food recipe!
  4. I used Gouda and Colby cheese Sautéed onions in Ghee instead of butter
  5. This was really good! I too, like real cheddar better than cheez whiz. I also used brown rice instead of white rice. Very good! Thanks for sharing!



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