Broccoli and rice casserole with Cheese Whiz is an old-fashioned comfort food classic casserole made with Minute Rice, frozen broccoli, condensed cream soup, and creamy Cheez Whiz cheese sauce. This easy, oven-baked side dish has been a favorite at family dinners and holiday gatherings for generations. My version keeps the original convenience-food ingredients and familiar flavor that made this casserole a classic.
Quick Look: Broccoli Cheez Whiz Rice Casserole
- 🧁 Serves: 6
- ⭐ Features: Nostalgic ✓ Creamy ✓ Comforting ✓
- ⌛️ Prep Time: 30 minutes
- 🍪 Cook Time: 40 minutes
- 🕑 Total Time: 1 Hour, 20 Minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Creamy, cheesy goodness, original recipe, tried-and-true classic made with simple convenience ingredients and the familiar flavor that never goes out of style.
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Cheez Whiz, It’s As Old As Me!
Did you know they still make Cheez Whiz? It may be one of those things you’ve not had since you were a kid. Can you believe it made it’s debut on grocery shelves in 1953???
As part of the processed food revolution, it brought us a whole new level of convenience, along with a slew of recipe developers who made sure we had hundreds of ways to use this unnatural wonder. When I was growing up it’s favorite targets were hot dogs, sandwiches and taco chips.
And purchasing the pressurized can version, one was able to make pretty little orange squiggles on crackers… or shoot it right into your mouth.
What is Cheez Whiz?
Cheez Whiz is a smooth, processed cheese sauce known for its salty, savory cheese flavor and creamy texture. In this old-fashioned broccoli and rice casserole, it melts into the condensed soup and liquid, creating the rich, cheesy sauce that coats the rice and broccoli. It’s a key ingredient that gives this classic casserole its familiar flavor and nostalgic appeal.
Cheez Whiz was invented by Edwin Traisman, who died at the age of 91. He was a food scientist who, as director of research at Kraft, led the invention of Cheez Whiz. He went on to own five McDonald’s franchises during the 1950s to 1960s.
No Reason To Fix Something That’s Not Broken
I considered updating this recipe with less processed ingredients and a healthier, more modern twist, but that would have missed the point. This is one of those old-fashioned comfort food recipes that deserves to be made just the way it was meant to be. The familiar flavor, the nostalgia, and the memories attached to that original version are what make it special. Sometimes, you don’t need to reinvent a classic; you just need to bring it back to the table in all its original glory.
I will say, though, it tasted a little sweeter than I remembered. I’m almost afraid to read the labels, but I have to wonder if corn syrup has found its way into the Cheez Whiz mix. And don’t get me started on corn syrup. That’s a whole new glow-in-the-dark can of worms!
Chef Lea Ann’s Tips For Success
- Minute Rice: Minute rice is a pre-cooked dried rice product which works well in this recipe and quickly becomes soft with the amount of liquid specified. Do Not use any other rice product such as uncooked long-grain, short-grain rice.
- Broccoli: This old recipe calls for a 10 ounce box of frozen broccoli. Back then, frozen vegetables were routinely packed in boxes. Modern options are now packaged in plastic bags with a 12 ounce weight. I use the 12 ounce pacakges all the time for this recipe, and the increased 2 ounces works very well without any further alterations in other ingredients.
- Adding Chicken: This broccoli cheese rice casserole was a Thanksgiving tradition in our home, but when making this year round, my mom would add a pound of cubed cooked chicken breast to the casserole to make it a main course. Delicious.
Broccoli Cheez Whiz Rice Casserole FAQ’s
Absolutely! Which comes in so handy during the holiday food rush. Make a day ahead, cover and refrigerate until time to bake. Let is set at room temperature for about 30 minutes so it will cook through in the 30 – 40 minute time frame.
Yes. And I’ve done so many time. Use equal parts of fresh broccoli. Cut into small florets and chop some of the stems into bite sized chunks. Blanch broccoli in a pot of boiling water for two minutes, then proceed with the recipe.
An equal amount of cubed Velveeta works very well for this recipe.
Recipe for Broccoli Cheez Whiz Rice Casserole
This old fashioned minute rice broccoli cheese casserole recipe is just as delicious as I remember it. This recipe is perfect for a comfort food side dish. A perfect combo of textures and cheesy flavor.
Don’t forget to drag out your vintage Corning Casserole dish for this one.
Explore More Classic Comfort Food Recipes
And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. Lots of supporting actor ideas. Including this very popular recipe for Best Pasta Salad Ever, made with frozen cheese tortellini.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Broccoli, Minute Rice, Cheez Whiz Casserole
Ingredients
- ⅓ cup onion chopped
- ⅓ cup celery chopped
- ¼ cup oleo oleo is an old name for margarine. Butter will work for this recipe.
- 1 cup Minute Rice Uncooked. Do not use regular rice. Minute Rice is a brand name freeze dried product that quick cooks.
- 10.5 ounces Cream of Mushroom Soup or Cream of Chicken, canned
- 1 cup water or milk or chicken broth
- 8 ounce Cheez Whiz
- 10 ounce box frozen broccoli Use broccoli florets, or broccoli pieces. A 12 ounce bag of broccoli works fine for this recipe.
- Pam non-stick spray
Instructions
- Let the package of frozen broccoli partially thaw. About 30 minutes at room temperature. Preheat oven to 350 degrees.
- In a fry pan, saute the onion and celery in the oleo (butter or margarine) until soft.
- In a large bowl, combine all ingredients and stir together.
- Turn into a 2-quart casserole pan which has been coated with non stick spray (Pam). Bake uncovered for 30 – 40 minutes.
Video
Notes
- This recipe is very old and calls for a 10 ounce box of frozen broccoli, which is now hard to find. I have used a 12 ounce bag of broccoli florets, it works just fine without any alterations to other ingredients.
- This casserole can be assembled the day before. Cover the casserole dish tightly and store in the refrigerator until ready to bake. Let it sit at room temperature before baking to insure it will be cooked through in the 30 – 40 minute time.
- If you can, choose a 2-quart casserole dish that is wider with low sides. As pictured in this article. Of course a deeper casserole dish will work fine, but the lower sides and wider base of a shallow baking dish helps the casserole cook quicker and more even.
- Fresh Broccoli? You can use an equal amount of fresh broccoli to make this recipe. Purchase broccoli heads and trim them into florets and chop stems in bite sized pieces. Blanch fresh broccoli in a pan of rolling boiling water. Cook for about 1 – 2 minutes. Drain in a colander and rinse with cold water. Proceed with the recipe.
- Brown Rice: Minute Rice, Brown rice can be substituted. Since brown rice takes longer to cook, cook the rice first before adding to the casserole.
Nutrition
Old Fashioned Broccoli Cheez Whiz Minute Rice Casserole …It’s what’s for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I am so excited to see this recipe!! It has been one of our family’s favorites for many years, and was one of the first dishes I started making on my own. Your recipe is exactly the same as the one I was given and still use.
Hi Diane and thanks for your note. It’s just such a great recipe … and delicious. A nostalgic holiday favorite for us.
I’m 64 now and remember the church potlucks and the big family holiday dinners. This one takes me way back to comfort. They used Chez Whiz and minute rice. Took me back to Grandmothers. I added some croutons like she use to do. Great retro recipe.
Hi Chris and thanks for your note. I agree,this casserole has been a part of my pot-luck, holiday life. And it’s so good. I love your idea of croutons. Will try that next time. Thanks for taking the time to write a review and give a 5-star rating. Make it a delicious day!
This is a great recipe that goes back quite a ways. It is an all time family favorite. I use boxed frozen broccoli. I also add fresh broccoli to the butter & onions & sauté together before adding the boxed broccoli. I do not alway add the celery since I live alone & rarely use it. I have eaten it with mixed veggies & it was also good. This is one is those recipes you can add just about whatever you want & it is going to taste good. Thank you for sharing the recipe
Been a few years!!! Happy to see this recipe again. I use it without onions or the soup ( allergies) and can’t recall what I used to replace the soup. I remember it was delicious and I always took it to work parties where it was a big hit. If you have ideas about what can replace the soup please let me know. Whatever I used worked well. Thanks!
Perhaps try an equal amount of chicken broth thickened with a bit of cornstarch to make a “soup” (basically a thick chicken gravy). I’ve had this recipe using various “cream of” soups, so I think the broth option would work well.
This is such a classic recipe- someone always brought it to office potluck lunches in the 70s!! Another ingredient that was great in dips and casseroles missing from shelves is the Kraft cheese roll! You can sometimes successfully substitute cheez whiz in those old recipes – thanks for bringing this one back out- i still have all my Corning ware!
Hi. I do not have any cheez whiz and can not get to the store. I do have a block of Velveeta cheese. Can it be substituted? And if so how much do you think would work? Thank you so much. I had googled this recipe and this page came up. I am so glad! I have subscribed and look forward to trying a lot of these recipes.
Velveeta will work just find. Just cube it. And thanks so much for subscribing. My loyal readers are why I do this.
My son still asks for this at holiday gatherings. My original recipe that my mother made in the 70’s called for french fried onion ring topping and using cream of chicken soup. The crispy onions take this to another level. So good. So bad for you.
Hi Amber and thanks so much for your note. Love that idea of the Onion Rings. I’ll try that next time. And as far as the “so bad for you”, my theory about that is that we’re not eating it everyday. And it’s the holidays!
I’m an 80s kid and grew up eating this every Thanksgiving and Christmas, exactly this recipe. The onions and celery are optional in my opinion, I think they threw some of that stuff into recipes back then to make you feel like you were “cooking” rather than mixing and dumping. Either way, this recipe is perfect in all its convenience glory and I will die on the hill that there is in fact a time and place for “pasteurized cheese product”
Hi Meghan! Love everything about your comment. Especially the analysis of the celery and onion for the “cooking” feel. :-). And I’m with you, there will always be a time and place for these cheese products. What would we do without Cheez Whiz or Velveeta???
Agree100%!! Also, my aunt added a can of sliced or chopped water chestnuts.
Hi Meghan – Thanks for your note. My mom did that from time to time. Love that little bit of crunch.
Hi Lea Ann, I’m making my Mom freezer meals for Christmas. She used to make this all the time so I thought I would make it for her. I’m planning to add the chicken so it would be a meal in one. Do you think this would freeze well?
Hi Lea Ann,
How much chicken did you add to this recipe? Thank you!
Hi Bonnie. I don’t remember exactly, but I’d add a cup to 1 1/2 cups cubed chicken breast. You don’t want to over do and make the chicken the focal point of the recipe.
Chicken Divan try “Miss Daisy’s recipe” or it might be listed Minnie Pearl recipe it’s basically the same. Love it!
Hi Mary and thank you for this. Found the recipe under Miss Daisy’s. Will give it a try.
This is the ONLY dish my mother would use cream of mushroom soup in. I searched her recipe box, and couldn’t find it. I don’t recall onions or celery but it’s worth a try. Thank you for sharing.
The way I learned was without onion and celery, but it’s worth a try… at least once 😁
Top with fresh shredded cheddar cheese!
I cannot wait to try this recipe. I will be doubling. Should the cook time need to be adjusted at all?
Good Morning Sarah
It all depends on the depth of the casserole dish you’re using. If you’re using a pyrex style shallow dish, then I’d say there would be no time adjustment. If you’re using a deep dish casserole, then yes, increase the time a bit and make sure it looks bubbly hot before serving.
Hope that helps. And let me know if you have any more questions.
I’m like you. I’ve made this since the 70s or 80s, for sure We love it even my husband who isn’t a broccoli fan.
Back in the day my mom used this same recipe and cooked in crockpot. I’ve been searching for the instructions to cook in crockpot.
I think I’m going to wing it.
I’m glad I finally found your recipe. I needed the ingredients and measurements. Thank you for posting.
Do you have any suggestions cooking this in a crock-pot?
Hi Rita. I’ve never made this is the crockpot, however another reader has reported to mix the ingredients together, then place in a PAM sprayed crockpot and cook on low 24 hours.
I’ve made this recipe except I made a topping of crushed crackers and butter.
Could you use queso cheese dip instead of cheese wiz?
It wouldn’t be the same at all. The Cheez Whiz is part of the nostalgia for all the people here who were looking for the recipe that they grew up on.
I find that the results tend to be dry when cooking in the oven. I get my best results by assembling the ingredients (veggies and rice must be pre-cooked), mixing well and then heating in the microwave. Tip from my mother and I’ve never forgotten.
Hi John, and thanks for that tip. I’ll try it this year.
I make a very similar recipe and everything is microwaved too and no precooking the onions. It’s a must have dish at every Thanksgiving
I’ve made this a few times and it’s always been a hit! Wondering if I could make it a day in advance? Any thoughts would be appreciated!
Hi Ashley
I’ve never made this casserole ahead. However, I think you could assemble it and then cook it the day of.
Are you wanting to make it and then travel with it? Or save oven or counter space?
Because of its density, I simply think reheating it would be somewhat tedious. You could reheat in a 200 degree oven for about 30 minutes. But really that’s about the same amount of time it takes to cook it.
Let me know what you’re thinking and I’ll be able to help more.
My mom made this for all our family gatherings! I’m so glad I found this. Thank you.
Fabulous! Glad you found the recipe. My mom made it for all of our gatherings and I make it for all of my gatherings. Very popular, delicious and kids and adults both love it.
My mom used to make this all the time and it was a big hit around the holidays it was so good but by the time I would get around to it because my plate would be so full I didn’t have room for it,it would be gone I was so disappointed as a kid but I love it so much its so good but I don’t think my mom put onions or celery in it thanks for sharing the recipe because now I get to make it
Happy Thanksgiving
Hi Aly and thanks for taking the time to leave a comment about this recipe. I made it yesterday for my Thanksgiving crowd and they were all exclaiming that I should make it more often than just for a side for our turkey dinner. It’s a great recipe with great flavor. Enjoy.
My SIL made this recipe often and we’ve not had it in a good long while. Tonight I had a craving and this did not disappoint. Thank you for sharing your recipe.
You are so welcome. And thanks for taking the time to let me know. We love this casserole.
Can u cook in a crockpot?
I’ve never made this in a crockpot, however, here’s a message from another reader: “Just follow directions and place the casserole ingredients in a crockpot sprayed with non-stick cooking spray. Cook on low 4 hours.”
Does “minute rice” mean instant rice rather than regular rice?
Good Morning Elizabeth.
Yes, Minute Rice is a brand name that you’ll find in the rice section at the grocery store. It’s a freeze dried product that literally cooks in minutes.
Do not use regular rice.
Let me know if you have any other questions.
I’ve made this a few times and it is always delicious. Today, I doubled the recipe and added rotisserie chicken to it for a one pan meal…every one loved it!! Thank you for this recipe.
Hi Mary. And thanks for taking the time to write a review for this recipe. I love your idea of adding rotisserie chicken. I’ve added cooked chicken before but for some reason have never thought about that flavorful rotisserie chicken.
I want to double it for thanksgiving. Did you double all ingredients and what size dish is good. Thanks in advance
I have doubled it many times and all ingredients work well. When I’ve doubled it, I’ve always used by deeper Sur la Table 4 quart baking dish. Here’s a link: https://www.surlatable.com/product/sur-la-table-rectangular-porcelain-baker/2292647
You can also try a good ole fashioned pyrex 9 x 13 3 quart baking dish.
One of my favorite dishes for holidays. Everyone asks me to bring this dish.
It’s most certainly popular around our house also. Many requests!
My Grammy used to make this and I’ve tried to recreate it… this is it! She did add sliced black olives and a can of sliced mushrooms… but the cheez whiz is what I remember most!! Thank you SO MUCH!
I always love hearing how people personalize this recipe. Thanks for taking the time to send a note.
I make this recipe using cream of celery soup instead of the cream of mushroom or cream of chicken. I’ve had it with the others and it is good as well, but using the cream of celery soup is my favorite.
It is a great “comfort food” side dish. Yeah, I know…..cheese whiz is not REAL CHEESE. I choose to overlook that and just enjoy it.
Hi Sheila and thanks so much for your note. And the tip about the cream of celery soup. Next time I make this I’ll give that a try. And I agree about over looking that real cheese “thing”. It’s a mighty tasty product.
Hi. I’m a 68 year old Sicilian Grandmom. I first had this casserole when I was 18 years old. My future Mother-in-law made it. I keep the Recipe but somehow lost it. She passed away several years. Imagine my happiness when I found your recipe today. Grazie for bringing back a recipe like this! I’ll be making it today.❤️
Wonderful. So glad you found my site and this recipe.