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    Home > Side Dishes > Broccoli Cheez Whiz Rice Casserole

    Broccoli Cheez Whiz Rice Casserole

    Published: Feb 28, 2015 · Modified: Nov 6, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Old Fashioned Broccoli cheez whiz casserole

     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.

    Old fashioned broccoli cheez whiz rice casserole recipe

    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:

    • Old Fashioned Green Beans
    • Old Fashioned Scalloped Potato Casserole

    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.

    Old fashioned broccoli casserole recipe

    Broccoli, Minute Rice, Cheez Whiz Casserole

    Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish.
    4.93 from 82 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 297kcal
    Author: Lea Ann Brown

    Ingredients

    • 1/3 cup onion chopped
    • 1/3 cup celery chopped
    • 1/4 cup oleo oleo is an old name for margarine. Butter will work for this recipe.
    • 1 cup minute rice uncooked
    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    This recipe is very old and calls for a box of frozen broccoli, which is hard to find. I have used a 12 ounce bag of broccoli florets and it works just fine.
    This casserole can be assembled the day before. Just assemble the ingredients and add to your casserole pan. Cover tightly and store in the refrigerator until ready to bake.
    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 fresh broccoli to make this recipe. Purchase broccoli heads and trim them into florets to equal about 10 – 12 ounces. Blanch the broccoli by placing it 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

    Calories: 297kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 956mg | Potassium: 503mg | Fiber: 1g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Old Fashioned Broccoli Cheez Whiz Minute Rice Casserole …It’s what’s for Dinner

    More Side Dish Recipes

    • Crockpot Cowboy Baked Beans
    • Southwestern Skillet Corn, (Coyote Corn)
    • Creamy Zucchini Squash Casserole
    • Sweet Corn Succotash with Edamame

    Reader Interactions

    Comments

    1. Deanna Marsalko says

      August 24, 2020 at 2:21 am

      5 stars
      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.

      Reply
      • Lea Ann Brown says

        August 25, 2020 at 6:00 am

        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.

        Reply
    2. Amber Rorrer says

      May 12, 2020 at 11:01 am

      5 stars
      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

      Reply
      • Lea Ann Brown says

        May 13, 2020 at 3:05 pm

        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.

        Reply
      • Judy Lindeman says

        December 23, 2020 at 12:08 pm

        5 stars
        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.

        Reply
    3. Molly Kriv says

      April 11, 2020 at 8:38 pm

      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!

      Reply
    4. Julie Hemry says

      April 08, 2020 at 6:49 pm

      Can you bake this in microwave? My oven went out and with us being shut down cant go look for a stove

      Reply
    5. LaDonna Jo Neill says

      February 14, 2020 at 11:14 pm

      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.

      Reply
      • Lea Ann Brown says

        February 23, 2020 at 11:44 am

        Love the idea of water chestnuts. A little crunch never hurts a recipe like this.

        Reply
    6. Shirley Olson Cummings says

      February 08, 2020 at 10:57 am

      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.

      Reply
      • Shirley Cummings says

        February 08, 2020 at 11:01 am

        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.

        Reply
      • Lea Ann Brown says

        February 23, 2020 at 11:39 am

        Hi Shirley! I love your idea of adding chicken! Next time I make it, you bet I’ll make it that way.

        Reply
    7. Marcey Rokey says

      November 28, 2019 at 6:50 am

      Hello? I am doubling this recipe & instead of using Cheez Whiz I am using Velveeta. Do you think that will work out ok?

      Reply
      • Lea Ann Brown says

        November 30, 2019 at 6:10 am

        I don’t know why velveeta wouldn’t work. It’s so similar in texture. Let me know how it turns out.

        Reply
        • Lea Ann Brown says

          November 30, 2019 at 6:11 am

          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

    8. Angel Denson says

      November 27, 2019 at 3:20 am

      5 stars
      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.

      Reply
    9. Alma says

      November 26, 2019 at 12:54 pm

      How big of a casserole pan do you usually use?

      Reply
      • Lea Ann Brown says

        November 30, 2019 at 6:09 am

        Hi Alma – a 2 quart.

        Reply
        • Jipsi says

          December 20, 2020 at 9:03 am

          If Ineed to double this recipe do I just double “all” the ingredients?

        • Lea Ann Brown says

          December 20, 2020 at 3:37 pm

          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.

    10. Melody says

      November 21, 2019 at 10:18 pm

      5 stars
      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!

      Reply
      • Anna Riley says

        November 26, 2019 at 10:13 am

        Can you make this ahead if time.? Bake on the day you need it!

        Reply
        • Lea Ann Brown says

          November 30, 2019 at 6:13 am

          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.

    11. Cindy Phillips says

      October 28, 2019 at 7:01 am

      5 stars
      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

      Reply
      • Lea Ann Brown says

        October 28, 2019 at 2:14 pm

        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.

        Reply
    12. Lynda says

      October 03, 2019 at 5:14 pm

      Doesn’t say in the recipe, but, I assume the rice should be cooked before mixing everything together and baking. Am I wrong?

      Reply
      • Lea Ann Brown says

        October 04, 2019 at 5:30 am

        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.

        Reply
    13. Linda says

      September 18, 2019 at 8:56 am

      This is the recipe I have been looking for. It is wonderful. Thank you

      Reply
      • Lea Ann Brown says

        September 18, 2019 at 3:28 pm

        Fabulous Linda! Enjoy. And thanks so much for the note.

        Reply
    14. Angie Tacker says

      August 01, 2019 at 9:06 am

      Have you frozen this with the cheeze whiz in it? Just curious. Thanks for the great recipe and article.

      Reply
      • Lea Ann Brown says

        August 03, 2019 at 1:01 pm

        Hi Angie. Thanks so much for your note. I honestly don’t know if Cheez Whiz freezes well. I have a feeling it would.

        Reply
    15. Sue Chambers says

      January 02, 2019 at 9:26 am

      4 stars
      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.

      Reply
      • Lea Ann Brown says

        January 08, 2019 at 5:48 am

        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.

        Reply
    16. Sue sobol says

      December 23, 2018 at 12:27 pm

      5 stars
      Love this recipe but wonder if it could be cooked in an instant pot

      Reply
      • Lea Ann Brown says

        December 23, 2018 at 12:49 pm

        I’m sure it could. This sounds like a new project for me. And if you have luck, please let me know.

        Reply
    17. Kristie says

      November 22, 2018 at 3:16 pm

      5 stars
      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!

      Reply
    18. Linda Kaufmann says

      November 02, 2018 at 10:05 am

      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.

      Reply
    19. Marvelle Crigger says

      August 28, 2018 at 8:24 pm

      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.

      Reply
    20. klab says

      November 07, 2015 at 3:55 pm

      4 stars
      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!

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:29 am

        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.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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