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.
Thank you so much for posting this recipe. My mother passed away last month and I’ve been thinking of all the comfort foods I grew up on. She made this for the family in the 70’s. She also added chopped chicken breast and topped it off with crushed potato chips; sooooo yummy! I’m definitely pulling out the cornflower blue corningware dish to make it in.
Thank you so much for your note. It made my morning brighter.
I’m hoping all of those memories of your Mother’s cooking will ease the pain of your loss. I’m so sorry.
I have also added chopped chicken breast to this recipe to make it a main course casserole. Thanks for that reminder, I should put a note in the recipe about doing that.
And aren’t you glad you saved those corning ware dishes? The blue cornflower was from my mom’s. When she passed, you bet I brought those home with me. I have many others from the 70’s that were gifted as wedding presents. I really should use them more.
Again, thanks for your note. I love hearing from my readers.
Thank you for posting this recipe. I lived off of it in the 90’s when I ventured out on my own. Down the road I lost the recipe. Then this year2020 my best friend made so.e and told me how over the phone. I didnt write it down. He passed away 2weeks ago and I have been wanting this as a memory. That’s what most foods we love are. Memories of time with loved ones. Thank you
Hi Amber
Thanks so much for taking the time to drop a note about the Broccoli Casserole.
I’m so very sorry about the loss of your friend but very glad that you found the recipe.
And I couldn’t agree more about those memories being connected with food and friends. That’s where good times happen, around the table and around a meal that’s been prepared with love and shared.
Hugs.
I use Cream of Celery soup which, after trying Cream of Mushroom and Cream of Chicken, is my family’s favorite. I have made this every get together we go to and there is never anything left.
Hello-
Could I use a crock pot for this recipe instead of the oven? With Easter approaching, I need all the oven space I can find. Thanks!
Can you bake this in microwave? My oven went out and with us being shut down cant go look for a stove
Thank 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.
Love the idea of water chestnuts. A little crunch never hurts a recipe like this.
Since 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.
I forgot to add that i used cream of chicken soup instead of the cream of mushroom soup. Our family isn’t fond of mushrooms.
Hi Shirley! I love your idea of adding chicken! Next time I make it, you bet I’ll make it that way.
Hello? I am doubling this recipe & instead of using Cheez Whiz I am using Velveeta. Do you think that will work out ok?
I don’t know why velveeta wouldn’t work. It’s so similar in texture. Let me know how it turns out.
Good 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
Omg 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.
How big of a casserole pan do you usually use?
Hi Alma – a 2 quart.
If Ineed to double this recipe do I just double “all” the ingredients?
Hi Jipsi. Yes, just double the ingredients and use a larger baking dish. You may need to increase the cooking time a few minutes. Just check to make sure it’s hot and bubbly.
I’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!
Can you make this ahead if time.? Bake on the day you need it!
would 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.
Good 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
Hi 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.
Doesn’t say in the recipe, but, I assume the rice should be cooked before mixing everything together and baking. Am I wrong?
Hi 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.
This is the recipe I have been looking for. It is wonderful. Thank you
Fabulous Linda! Enjoy. And thanks so much for the note.
Have you frozen this with the cheeze whiz in it? Just curious. Thanks for the great recipe and article.
Hi Angie. Thanks so much for your note. I honestly don’t know if Cheez Whiz freezes well. I have a feeling it would.
Hi 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.
Hi 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.
Love this recipe but wonder if it could be cooked in an instant pot
I’m sure it could. This sounds like a new project for me. And if you have luck, please let me know.
My mom used to make this all the time, but for some reason, it’s fallen out of our normal rotation. I thought of it last night and made a special trip to the store for the ingredients. I took it to our family Thanksgiving meal today, and it was so good. It was a big hit with everyone. I won’t tell my mom, but it was better than hers ever was. Thank you for a trip down memory lane and for a great recipe that will make its way back into our normal rotation!
Hi Lea Ann,
I have been making this recipe for years. I remember long ago making it with spicy (Mexican) Cheese Whiz. That made it really yummy. Haven’t seen that Whiz in a long time.
I’m looking for the recipe with minute rice Broccoli with cheese whiz and the cream of chicken onion were made in a crockpot . This recipe is good. I had the recipe years ago but I’ve lost. You sauté the onion in butter before adding it to the rest of the ingredients.
Oh dear! This recipe is so retro 1970s that it must taste delicious even though the ingredients are so bad 🙂 PS- I was never allowed to eat processed foods as a child unless it was served at a friend’s house and even then I kept quiet about the “forbidden” tasty foods I ate there so I could keep going back! Everything was made from scratch in my home which was great but I developed a taste for a few foods I wasn’t supposed to eat. To this day one of my guilty pleasures is a toasted English muffin with Cheez Whiz spread on top. And fried Spam sandwiches!
It is very retro 70’s. 🙂 My mom was all on board with the processed food idea. I think it was because she grew up with the great depression and the thought of a grocery aisle filled with abundance of food was a comforting factor. And I’m liking that Cheez Whiz idea. And my husband would gladly eat a fried spam sandwich you! Thanks for stopping in and the comment.