Broccoli-Rice-Cheese Casserole

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 10

I came across a recipe by Cooking Light many, many years ago that became my potluck go-to dish. The recipe calls for several ingredients that I wanted to change up to suit my tastes, so what follows is my version of a homey, hearty, side dish that is so delicious. It can be easily halved or doubled.

This recipe, like a few on my site, are a bit unassuming of me. It uses a whole jar of ultimately-processed cheese that makes this casserole so delicious. The original recipe called for something like Velveeta, but after I tried Cheez Whiz, I have never gone back.

What’s funny, I never cook this for just my family. It’s the side dish I take to potlucks and holiday dinners with friends and family. The recipe is just so yummy that people come back for more.

You can purchase fresh broccoli and cook it yourself, or purchase frozen and thaw in the microwave or refrigerator. Both will work here. The recipe uses 2 12-ounce bags of frozen broccoli, but I love mine chock-full of this green veggie, that I will use a 32-ounce bag of frozen broccoli florets sometimes.

The original recipe lists instant rice, but I cook my rice in my rice cooker (but, you can cook on a stovetop) to have better texture and flavor than instant rice. I use long-grain white rice, but brown rice will work, too.. Be sure to salt the water for your rice (or cook in chicken or vegetable stock) so that your rice is not flavorless.

I have not tried this recipe using another cheese sauce. I honestly love the processed cheese sauce in this recipe. It’s creamy and salty and so good. Make a homemade cheese sauce if you would prefer.

(You can find Cooking Light’s recipe on multiple websites now that their original website is no longer online. I believe they merged with “Eating Well.”)

Enjoy!