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.
Can you use instant brown rice?
I’ve never used it, but I’m sure it would work just fine. Minute white rice cooks in 5 minutes, and the brown rice in 10 minutes. You may have to add a little bit more liquid and cook a little longer.
How many ounces should the cream of mushroom soup be? We got a brand that seems larger (18 oz) and I don’t want our proportions to be off! Thanks
10.5 ounces.
Can I assemble this a day ahead, keep it in the refrigerator, and bake it the next day?
Hi Margie. I would feel very comfortable doing that. Let me know if it works out.
Do you think I could use quinoa instead of rice? I
I have to admit, I hardly ever cook with Quinoa. It’s such a different texture than rice … I’m not sure how it would turn out. Let me know.
This is the recipe my grandmother made for decades, and I started making it in the early 2000s. I was an absolute classic favorite in our family for literally as long as I can remember. I’d never deviated from the recipe, but 2 years ago I started making the cream of mushroom soup from scratch (can NOT go back to the can after that), and it made a huge difference. This year I want to add chicken broth in place of the water, which I think will step it up another notch. It’s so good!!!
I would love your cream of mushroom soup recipe, if you are willing to share!
I have been making this every year for holidays since the 70’s. I am having trouble finding cheez whiz this year. Is there anything I can substitute for the cheez whiz? Thank you.
Yikes, no Cheez Whiz? I would think Velveeta would work. Just use an equal amount and cube the velveeta.
There is a shortage of Cheez Whis so I am going to cube Velveeta cheese and add a little milk and melt it down bit.
In our stores it has been moved to the Hispanic Foods area near the nacho cheese and salsa. No clue why it is no longer with the Velveeta but that is where I found it this year.
Yesterday I found cheese whiz in the refrigerated section by the cheese next to the velveeta.
Good to know. Usually it’s on an end cap of the freezer section. It’s always a “hunt” to find it.
I love this recipe. Do you think it could be cooked in a crockpot? I am trying to free up space in the oven for Thanksgiving.
Great idea to make this in the crockpot. We all need extra space during the Holidays.
Take a look at this conversion chart I found. It’s a guide to taking oven casseroles to the slow cooker:
https://www.justapinch.com/recipes/non-edible/other-non-edible/oven-to-crockpot-cooking-info.html
My mother added diced water chestnuts and celery! 😀 For comparison, I was born in ’85 and my mother is ’53. Makes sense she would have been part of the water chestnut era! For this year’s version though I have someone who reels at the taste of celery and water chestnuts so it must be left out sadly. I adore them and as a kid would always sneak a tiny crunchy slice.
Hi Stephanie
And thanks for your note. My mom made this the traditional way and same way you describe. By adding a crunch of water chestnut. And sometimes she’d add chicken to make it a main course meal.
And speaking of water chestnuts, one year she added them to Thanksgiving dressing (chopped) which added a welcome texture.
Again, thanks for writing, I always love to hear from my readers and their memories.
Could I use fresh broccoli instead of frozen?
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.
I’ve made this recipe for over 40 years, but forgot about it until recently, I needed a pot luck dish. Glad to find it again on line. Everyone always enjoyed it..
My first love’s mom had to FORCE me to try her broccoli & rice casserole back in 1980 and I LOVED it. I ended up getting the recipe and making it for years for every work function that required me to bring a dish. I’ve long since lost the recipe and sadly both my first love and his mother have passed away. Yesterday I wrote to his sister and asked if she had the recipe. Amazingly she was feeding it to her patient at that exact moment! She didn’t have the hand written recipe from their mom but sent me yours, which as far as I can remember is exactly the same! I’m so excited to go shopping and make it again! I’m kinda sad to hear they don’t sell broccoli in frozen boxes anymore. I liked that because it was chopped. 😊 Thank you SO MUCH for sharing this AWESOME & DELICIOUS recipe!
I made this at home last night, and it was incredible. Adding broccoli to the vegetables will help the flavors blend.
Can I substitute cauliflower rice?
I’ve only cooked with cauliflower rice once and it seemed a little watery. The minute rice product is a dried product that soaks up some of the liquid to rehydrate itself when it bakes. I’d reduce the water by 1/2 cup. You still need a little water to thin the condensed soup. Let me know if it works please.
Could I not cook the celery, onion and the Broccoli together so they can get a acquainted ?
Absolutely yes. And I have also done that. Adding the broccoli to the veggies will help marry flavor. Thanks for your note.
I’m making this tomorrow for Christmas dinner. How long should it cook if I’m decreasing oven temperature to 325 and cooking along side the ham? Thanks!
I would think it would be done in almost the same amount of time. The recipe indicates 30 – 40 minutes. So in my oven, I would think it would be done in 40 minutes. Or 45 minutes at the most.
Have a wonderful holiday meal.
Let me know if you have any other questions.
Do you cook the frozen broccoli and the instant rice before adding it all together???
Hi Marie. No. The frozen broccoli is partially thawed and will finish cooking in the oven. The instant rice does not need to be cooked. It cooks in a jiff and will also soften in the oven. Let me know if you have any more questions.
Just found your blog, and when I saw this recipe I had to read it. It has been part of a Christmas Day meal for who knows how long from my husband’s family, and I have been married twenty years! The only difference is the addition of green chiles, and my mother-in-laws recipe actually calls for the jalapeño cheese whiz… I usually make it a bit healthier with homemade soup mix, real cheddar or colby-jack cheese, and sometimes even brown rice. But the original version is the best comfort food. And my Mother-in-law always makes hers at least a day ahead, I have never noticed the rice being too mushy- but that is how she has always made it that I know of, so…
Have you ever frozen this prior to baking? Wondering if that would keep the rice from getting mushy.
I have never frozen this casserole before baking. Are you asking because you think the rice is mushy after cooking? Nor have I frozen after baking.
When making this yourself, do you use water or milk for the liquid? Is this the original recipe from the back of the soup cans years ago?
Hi Martha: I always use milk. I yes, I do believe this came from a soup can —- years and years ago. 🙂
This has got to be the original recipe, tastes just like it should. Thanks for posting this classic recipe.