Let’s bring back that old Broccoli Cheez Whiz Rice Casserole …. Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish. A pot luck or holiday dinner wouldn’t be complete without it.
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?
I’ve spent some time reading about Cheez Whiz and the “weird science” involved in creating processed cheese. The articles read like science fiction.
But with that said, in my convenience aisle bliss, I bet I made this casserole at least once a week when I was first married in the 70’s.
Made with Minute Rice, Cream of Mushroom Soup and Cheez Whiz, it was one of the darling recipes of the convenience food industry. And it was delicious. (Affiliate links have been added for your convenience)
No Reason To Try and Fix Something That’s Not Broke
I thought about taking the time to make it without processed food, but decided to take a walk down memory lane and prepare it in all of it’s original glory.
It Seemed a little sweeter than it used to. I’m afraid to look at the labels but I wonder if corn syrup is now involved? And don’t get me started on corn syrup, that opens up a whole new glow in the dark can of worms.
Who Invented Cheez Whiz?
Interesting: Edwin Traisman, 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.
His wife said that he broke ground by being the first to hire women, even though it violated company rules at the time.
He risked his franchises in order to give equal employment opportunities to women. He also helped to invent a process of freeze-drying which enabled McDonald’s to serve fresh, crispy, high quality Idaho potatoes year-round.
In the 1970s, he returned to his first passion, research, and became a manager at the University of Wisconsin-Madison’s Food Research Institute.
When hemorrhagic E.coli foodborne illness became a serious health problem across this country, he initiated research to learn how to kill the pathogen and help keep food safe.
He and his team were the first to discover that cooking meats to certain temperatures killed the bacteria.
In Conclusion
This old fashioned minute rice broccoli cheese casserole recipe is just as delicious as I remember it.
And I also remember adding cubes of chicken breast to this every once in a while to make it a meal. I remember one time my mom got a wild hair and added diced water chestnuts. A nice addition of crunch.
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.
Recipe for Broccoli Cheez Whiz Rice Casserole
I hope you give this classic broccoli cheese casserole recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
And if you have a favorite holiday casserole recipe, let me know, I’d love to give it a try.
More Old Fashioned Casserole Recipe Ideas:
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.
Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish.
- 1/3 cup onion chopped
- 1/3 cup celery chopped
- 1/4 cup oleo butter
- 1 cup minute rice uncooked
- 1 can Cream of Mushroom Soup or Cream of Chicken
- 1 cup water or milk
- 1 8 ounce jar Cheez Whiz
- 1 10 ounce box frozen broccoli
- Pam non-stick spray
Let the package of frozen broccoli partially thaw. 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 Pam. Bake uncovered for 30 – 40 minutes.
If you liked this Broccoli Cheez Whiz Rice Casserole, you might be interested in:
Crock Pot Creamed Corn
Old Fashioned Broccoli Cheez Whiz Minute Rice Casserole …It’s what’s for Dinner
Sue Chambers says
January 2, 2019 at 9:26 amHi Lea Ann we had the broccoli cheese casserole Christmas 2018, have never had it before. We used pre cooked brown rice & even though it was a processed concoction it was great. My cousin is a fire captain in Tulsa, Ok., They make it at the station but with regular rice, & a real cheese sauce. I’ve reworked a recipe like that & can’t wait to see how it comes out. It’s always amazing to me the favorite foods people have in different states around the country.
Lea Ann Brown says
January 8, 2019 at 5:48 amHi Sue, thanks for the comment. I love your idea about using the precooked brown rice. Of course that would work and make this a tad bit healthier. I always love watching those firemen filling their carts at the grocery store – always interested in what they’re cooking up. I have a feeling they’re great cooks. Thanks for stopping in.
Angie Tacker says
August 1, 2019 at 9:06 amHave you frozen this with the cheeze whiz in it? Just curious. Thanks for the great recipe and article.
Lea Ann Brown says
August 3, 2019 at 1:01 pmHi Angie. Thanks so much for your note. I honestly don’t know if Cheez Whiz freezes well. I have a feeling it would.
Linda says
September 18, 2019 at 8:56 amThis is the recipe I have been looking for. It is wonderful. Thank you
Lea Ann Brown says
September 18, 2019 at 3:28 pmFabulous Linda! Enjoy. And thanks so much for the note.
Lynda says
October 3, 2019 at 5:14 pmDoesn’t say in the recipe, but, I assume the rice should be cooked before mixing everything together and baking. Am I wrong?
Lea Ann Brown says
October 4, 2019 at 5:30 amHi Lynda and thanks for your note.
The instant rice doesn’t need to be cooked before adding it to the casserole ingredients. Minute rice cooks in a flash and the liquid in the casserole is enough to hydrate and soften it.
Let me know if you have any other questions.
Make it a delicious day.
Cindy Phillips says
October 28, 2019 at 7:01 amGood Morning, I wanted to thank you you posting the Old Broccoli Cheez Whiz Rice Casserole recipe . I could not find my handwritten copy from my grandmother that I used for years but been awhile with the my kids growing up and wanting more healthy ( as they say) options . Their wives try hard but my 40 year old son ask me the other day to make my good ole broccoli casserole like I used to. Mothers always want to please their boys so here I am!
I loved this recipe growing up and I’m making for Thanksgiving this year! Thanks so much – Cindy
Lea Ann Brown says
October 28, 2019 at 2:14 pmHi Cindy!
You are so sweet for sending this note. Thank you.
I’m sorry you can’t find your Grandmother’s handwritten copy, those are truly precious keepsakes. But, I’m so happy you found the recipe on my site. And yay for your son’s request. 🙂
And speaking of those old “cream of soup” recipes, I posted a Chicken Tetrazzini recipe that included the title “no canned soup”. Thinking it would be a more popular choice these days than the old recipes.
And wouldn’t you know it, this Broccoli Cheez Whiz recipe is FAR more popular than the tetrazzini. Seems like originals are always the best.
Again thanks for your note.
Melody says
November 21, 2019 at 10:18 pmI’ve been trying to find this exact recipe for years! Although I usually make everything from scratch and try to use as few processed ingredients as possible I’ve had a hankering for this casserole. I was born in 1953 and like you, made it in the early decades of my marriage after receiving the recipe from a church friend. Interestingly, I just found her handwritten copy which exactly matches yours! I prefer the chicken soup over the mushroom. Just sayin’! Thank you for posting this, it really is memory lane delicious!
Anna Riley says
November 26, 2019 at 10:13 amCan you make this ahead if time.? Bake on the day you need it!
Lea Ann Brown says
November 30, 2019 at 6:13 amwould think this casserole could be make ahead – the only thing I’d worry about is that rice getting mushy.
The instant rice is a freeze dried version that only needs a little moisture to come back to life.
So if it sits too long, and then bakes? Not sure. I’ve never made it ahead of time.
Please let me know if you make it and it works fine.
Alma says
November 26, 2019 at 12:54 pmHow big of a casserole pan do you usually use?
Lea Ann Brown says
November 30, 2019 at 6:09 amHi Alma – a 2 quart.
Angel Denson says
November 27, 2019 at 3:20 amOmg Thank you, Thank you, Thank you. This is the recipe I’ve been looking for. My grandmother who passed a few years ago used to make this for her and I because we’re the only ones who like broccoli. Your article had me and my mom laughing. Love the way it’s written and learned things I would have never known. Thank you so much I can’t wait to make this on Thanksgiving thurs. Wishing you a Wonderful day.
Marcey Rokey says
November 28, 2019 at 6:50 amHello? I am doubling this recipe & instead of using Cheez Whiz I am using Velveeta. Do you think that will work out ok?
Lea Ann Brown says
November 30, 2019 at 6:10 amI don’t know why velveeta wouldn’t work. It’s so similar in texture. Let me know how it turns out.
Lea Ann Brown says
November 30, 2019 at 6:11 amGood Morning Lea:
I went ahead & doubled the recipe. I mixed up everything in a bowl & then I cut up 1/2 – 3/4 of a big package of Velveeta. I then mixed the cubed Velveeta in with the other ingredients. I spread everything into a 9×13 pan & cooked per instructions. I decided to cook it about 5 minutes longer to brown a little more on top. Took it to family Thanksgiving & everyone loved it! Thank you so much for sharing!
Maecey
Shirley Olson Cummings says
February 8, 2020 at 10:57 amSince my family are such meat lovers, I steamed two chicken breasts and cubed it and added to the casserole ingredients. My family loves this. Our daughters finished the leftovers for lunch the next day.
Shirley Cummings says
February 8, 2020 at 11:01 amI forgot to add that i used cream of chicken soup instead of the cream of mushroom soup. Our family isn’t fond of mushrooms.
Lea Ann Brown says
February 23, 2020 at 11:39 amHi Shirley! I love your idea of adding chicken! Next time I make it, you bet I’ll make it that way.
LaDonna Jo Neill says
February 14, 2020 at 11:14 pmThank you for publishing this recipe I also seem to have misplaced my copy from the 70’s and have been wanting to make this. When I used to make it I would add sliced water chestnuts, bamboo shutes, and mushrooms w/ cr. of chicken soup my family loved it I always had to double the recipe and if I took it to a potluck I would always take copies of the recipe and never came home with any leftovers or recipe cards.
Lea Ann Brown says
February 23, 2020 at 11:44 amLove the idea of water chestnuts. A little crunch never hurts a recipe like this.