Cheesy Broccoli Casserole
The BEST side dish recipe ever. This Cheesy Broccoli Casserole is a recipe passed down from my mom and one of my all-time favorites. It's simple to make and taste amazing, a real crowd pleaser.
- 16 oz broccoli florets (frozen)
- 10.5 oz cream of mushroom soup
- 10.5 oz hot water
- 8 oz cheese whiz
- 1 cup instant rice
Preheat oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
Mix together broccoli florets, cream of mushroom soup, hot water, cheese whiz, and uncooked instant rice. Once mixed together add to your casserole dish.
Bake for 45-50 minuted until rice is cooked and casserole is bubbly. Serve warm and enjoy.
Hot Water: I filled my cream of mushroom soup once with hot water.
Cheese Whiz: Cheese whiz is a cheese sauce. Make sure you are buying a jar, not a spray can.
Instant Rice: I used instant white rice for this recipe. You can switch and use brown rice but I would still use instant rice to get the cooking time correct
How to make ahead Broccoli Casserole:
Making this casserole dish ahead of time is so easy. Follow all the directions and mix all ingredients. Once mixed cover with foil and place in the fridge for 1-2 days. When you are ready to cook according to directions then serve.
How to Freeze Broccoli Casserole:
If you need to make this casserole more then just 2 days ahead of time you could freeze it.
To freeze follow the directions to prepare your casserole. Once baked allow it to cool completely. Wrap your freezer safe casserole dish tightly with plastic wrap and then foil. Making sure all of your casserole is covered so no air can get it.
When you are ready to serve, allow it to thaw in the fridge overnight. Then bake it at 350 for 20-25 minutes.
Calories: 129kcalCarbohydrates: 14gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 598mgPotassium: 235mgFiber: 1gSugar: 2gVitamin A: 430IUVitamin C: 40.6mgCalcium: 106mgIron: 1.1mg