Broccoli Cheese Casserole

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An Old-Fashioned Broccoli Casserole With Velveeta, Rice, and Buttery Ritz Crackers

This Broccoli Cheese Casserole is an old-fashioned family favorite made with frozen chopped broccoli, creamy mushroom soup, Velveeta cheese, white rice, and a buttery Ritz cracker topping. It’s cheesy, creamy, comforting, and just crunchy enough to make even someone who isn’t particularly excited about vegetables go back for seconds.

This is the kind of classic side dish that belongs on a Thanksgiving or Christmas dinner table, but it’s also easy enough to make for a Sunday dinner or a regular weeknight meal. The recipe comes from my Aunt Boo Boo Barb, who has been making some of my family’s favorite foods for as long as I can remember. And I have to tell you, this is practically the only way I will happily eat broccoli.

A Family Favorite From My Aunt Boo Boo Barb

Some of my favorite recipes aren’t necessarily fancy or complicated. They’re the recipes that someone in the family has been making for years. The ones that show up at Christmas, Thanksgiving, birthday parties, and Sunday dinners. The ones that everyone expects to see on the table.

This Broccoli Cheese Casserole is one of those recipes. It comes from my Aunt Barb, who we all call Boo Boo Barb. If you’ve been following The Tipsy Housewife for a while, you may already know her from her famous spaghetti sauce recipe. Boo Boo Barb is responsible for some of my favorite comfort foods, and this broccoli casserole is no exception.

Now, I have never been someone who gets particularly excited about vegetables. Give me some meat, potatoes, bread, and cheese, and I’m a happy woman. But broccoli on its own? That’s usually a harder sell. This casserole, however, is another story.

When you combine broccoli with creamy cheese, buttery crackers, and a few pantry ingredients, suddenly that vegetable becomes something I actually look forward to eating. And I know I’m not alone. I think a lot of people who claim not to like broccoli would happily eat a serving of this.

Of course, I’m not pretending that covering a vegetable with Velveeta and Ritz crackers suddenly makes it a health food. But sometimes a recipe is simply good for the soul, and I think there’s room for that, especially around the holidays.

Growing Up With These Old-Fashioned Casseroles

I grew up on the Southwest Side of Chicago, where so many family recipes were shared between relatives, friends, and neighbors. We had our regular grocery stores, including Jewel and the now long-gone Dominick’s. There were also smaller neighborhood stores like The Egg Store and Caliendo’s. I still miss those little places.

Back then, so many people had a collection of recipes that had been copied onto index cards, written down on scraps of paper, or passed along after someone served something delicious at a party. You didn’t need a long ingredient list or a collection of expensive specialty foods. You had a can of soup, a box of crackers, a package of cheese, and a few vegetables, and somehow you made something that everyone remembered.

This Broccoli Cheese Casserole is exactly that kind of recipe. It’s simple, affordable, comforting, and filled with memories. The version I’m sharing is based on Boo Boo Barb’s recipe, with one little change of my own. I add cooked white rice.

Boo Boo Barb doesn’t use rice in hers, and you’re welcome to leave it out if you prefer her original style. I like the rice because it makes the casserole a little heartier and gives the creamy cheese mixture something extra to cling to. Either way, it’s delicious.

Why You’ll Love This Broccoli Cheese Casserole

One of the best things about this recipe is that you don’t need to prepare a homemade cheese sauce. I love a good homemade cheese sauce as much as anyone, but sometimes you want a side dish that can be assembled without making another pot dirty. That’s the beauty of recipes like this.

You combine the broccoli, cheese, soup, rice, and seasonings in a casserole dish, add buttery crackers, and bake. The Velveeta melts into the broccoli and rice, and the cream of mushroom soup helps create a rich, creamy consistency.

The Ritz crackers do two jobs. Some are mixed into the filling, where they add flavor and help bring everything together. The rest are sprinkled over the top, where they become buttery and golden in the oven. It’s a classic combination.

I especially love serving this alongside roasted turkey, ham, or chicken. And because it makes such a generous amount, it’s a great recipe for family gatherings.

You may notice there’s no complicated seasoning blend in this recipe. Between the soup, cheese, Parmesan, crackers, and dried onion, there’s already plenty of savory flavor. You can always add a little black pepper if you enjoy it, but I recommend trying the original recipe first.

Special Equipment You’ll Need

You don’t need any unusual kitchen equipment for this recipe. A 9-by-13-inch casserole dish is the most important item, and you’ll also want a large spoon or spatula for combining the ingredients. You can mix everything directly in the casserole dish to avoid making another bowl dirty, although a mixing bowl works just as well.

You’ll also need a small saucepan or microwave-safe bowl for melting the butter, along with a food-storage bag or bowl for crushing the Ritz crackers. Aluminum foil is helpful if the topping begins browning before the center is hot, and a food thermometer is useful if you’re reheating a previously prepared casserole.

How to Make Broccoli Cheese Casserole

Step One: Prepare the Baking Dish

Preheat your oven to 350°F. Lightly coat a 9-by-13-inch casserole dish with nonstick cooking spray to prevent the cheese and other ingredients from sticking to the bottom and sides.

If you’re using frozen broccoli straight from the freezer, check for large pieces or excess ice crystals. The original recipe doesn’t call for precooking the broccoli. If you prefer to thaw it first, drain it thoroughly before adding it to the baking dish.

Step Two: Add the Broccoli and Seasonings

Spread the chopped broccoli evenly across the bottom of your prepared casserole dish. Sprinkle with dried minced onion and Parmesan cheese according to your preference.

I recommend starting with a little of each and adjusting the seasoning the next time you make the casserole if you want a stronger flavor. Remember that the Velveeta, mushroom soup, and Ritz crackers already bring plenty of saltiness.

Step Three: Add the Creamy Ingredients and Rice

Add the can of cream of mushroom soup to the broccoli, followed by one cup of cooked white rice and the sliced Velveeta cheese. Stir everything together until the ingredients are evenly distributed.

Don’t worry if the Velveeta isn’t completely incorporated yet. The cheese will melt as the casserole bakes, so you’re simply making sure the rice, broccoli, soup, and cheese are spread evenly throughout the dish.

If you prefer Boo Boo Barb’s original version without rice, simply leave the rice out.

Step Four: Prepare the Buttery Ritz Crackers

Crush one sleeve of Ritz crackers into small pieces. I like leaving some small pieces rather than turning everything into a fine powder. Melt one stick of butter and pour it over the crushed crackers, tossing until the crumbs are evenly coated.

This is one of those combinations that’s pretty hard to improve upon. Buttery crackers and more butter? We’re already headed in the right direction.

Step Five: Add Half the Crackers to the Casserole

Take approximately half of the buttered cracker mixture and add it to the broccoli, cheese, and rice. Stir gently until the crackers are mixed throughout the casserole.

This is a slightly unusual step compared with other broccoli casseroles, which often use crackers only as a topping. But adding some of them to the filling gives the casserole extra flavor and helps create that wonderful old-fashioned texture.

Step Six: Add the Remaining Cracker Topping

Sprinkle the remaining buttered Ritz crackers evenly across the entire top of the casserole, covering as much of the surface as possible. This is what will become the golden, crunchy topping as the casserole bakes.

You don’t need to press the crackers into the filling. Just sprinkle them across the top.

Step Seven: Bake Until Hot and Golden

Place the casserole into your preheated 350°F oven and bake uncovered for approximately 40 minutes. The cheese should be melted, the casserole should be hot throughout, and the cracker topping should be lightly golden.

Because ovens vary, start checking the casserole toward the end of baking. If the topping begins to brown before the center is thoroughly heated, cover it loosely with aluminum foil. A casserole assembled with very cold or frozen ingredients may require additional time.

If you’re reheating a previously cooked casserole, heat the center to 165°F.

Step Eight: Let It Rest and Serve

Remove the casserole from the oven and allow it to rest for approximately five to ten minutes before serving. This helps the melted cheese settle slightly and makes it easier to scoop portions.

Serve warm with your favorite holiday main dish or Sunday dinner. And don’t be surprised if someone who claims to hate broccoli suddenly decides that this broccoli is acceptable. I understand completely.

Why Velveeta Works So Well in Broccoli Cheese Casserole

I know Velveeta can be a controversial ingredient. Some people absolutely love it, and others are convinced that every recipe should be made with freshly grated cheese. I understand both sides, but this is a classic family casserole, and Velveeta is part of what gives it that nostalgic flavor and creamy texture.

Velveeta is a processed cheese product designed to melt smoothly. That makes it especially convenient in a casserole like this because you don’t need to make a separate cheese sauce. The cheese melts into the mushroom soup and combines with the broccoli and rice to create a creamy filling.

And sometimes, that’s exactly what you want. I’m not suggesting that you need to eat Velveeta every day, but I’m also not going to apologize for enjoying it in a recipe that has been served at family gatherings for years.

Can You Use Real Cheddar Cheese Instead?

Yes. If you prefer not to use Velveeta, you can experiment with shredded cheddar. I recommend grating your own cheddar from a block rather than using the pre-shredded kind because it generally melts more smoothly.

However, cheddar won’t melt exactly like Velveeta. It may create a slightly different texture, and the casserole could be less creamy. American cheese is another alternative because it melts smoothly. For the most authentic version of Boo Boo Barb’s casserole, I recommend trying the Velveeta first.

Should You Add Rice to Broccoli Cheese Casserole?

This is one of the little differences between my version and Boo Boo Barb’s original. Boo Boo Barb makes her broccoli casserole without rice, but I like adding one cup of cooked white rice because it makes the casserole a little more filling.

The rice absorbs some of the creamy cheese mixture and creates a hearty side dish. I think it’s especially good when you’re serving this with roasted chicken or making the casserole as part of a smaller dinner.

If you’re serving a large holiday meal with mashed potatoes, stuffing, and several other side dishes, you might prefer leaving the rice out. Both versions work, but remember that if you’re using rice, it needs to be cooked before it goes into the casserole. This recipe isn’t designed for dry, uncooked rice.

Can You Use Fresh Broccoli Instead of Frozen?

The original recipe uses frozen chopped broccoli because it’s affordable, convenient, and requires almost no preparation. But if you have fresh broccoli, you can experiment with using it.

For a similar result, I recommend chopping the florets into small pieces and briefly steaming or blanching them until they’re just starting to become tender. Drain them thoroughly before adding them to the casserole.

You don’t want to cook the broccoli until it’s falling apart because it will continue cooking in the oven. I haven’t tested every fresh-broccoli variation of this recipe, so the texture and baking time may differ. For the classic result, I still prefer using frozen chopped broccoli.

How to Prevent Watery Broccoli Cheese Casserole

One of the most common problems with frozen vegetable casseroles is excess moisture. Frozen broccoli can release water as it heats, especially if it contains a lot of ice. The original recipe is simple enough to assemble with frozen broccoli, but there are a few things that can help if you’ve had trouble with watery casseroles.

First, check the broccoli for excess ice. If there’s a lot of loose ice in the package, remove it before assembling. If you choose to thaw the broccoli first, place it in a colander and drain it thoroughly.

You should also make sure you’re using cooked rice rather than uncooked rice, and don’t add extra liquid to the condensed cream of mushroom soup. The original recipe doesn’t call for milk or water.

Finally, bake the casserole until it’s hot throughout and allow it to rest for several minutes before serving. The finished texture is meant to be creamy and soft, not dry or stiff. That’s part of what makes this old-fashioned casserole so delicious.

Can You Make Broccoli Cheese Casserole Ahead of Time?

This casserole can be partially prepared ahead of time, which makes it especially useful for Thanksgiving and Christmas. My preferred approach is to measure and prepare the ingredients before the day you’re serving it. Cook the rice in advance and refrigerate it promptly, crush the Ritz crackers, slice the Velveeta, and have the other ingredients ready.

You can also prepare the broccoli, rice, soup, cheese, and seasonings ahead of time and refrigerate them in a covered baking dish. However, I recommend waiting until just before baking to add the buttered Ritz crackers. The crackers will absorb moisture as they sit, especially when mixed with the soup and broccoli.

If you’re baking the casserole directly from the refrigerator, it may need additional time to heat through. Make sure your baking dish can safely handle the temperature change, particularly if you’re using glass or ceramic.

Can You Assemble the Entire Casserole the Night Before?

You can, but I don’t think it gives you the best texture. The crushed crackers will begin absorbing moisture from the creamy filling, and the topping won’t be as crisp when the casserole is baked.

For the best results, prepare the creamy ingredients ahead and add both portions of the buttered crackers just before baking. This only takes a few minutes and makes a noticeable difference.

Can You Bake the Casserole Ahead and Reheat It?

Yes, although the cracker topping will be crispiest when freshly baked. If you’re reheating a fully cooked casserole, cover it loosely with foil to prevent the topping from becoming too dark and heat until the center reaches 165°F.

You can also sprinkle a small amount of freshly crushed Ritz crackers over the casserole toward the end of reheating if you want to restore some crunch.

How to Store and Reheat Leftovers

If you have leftover Broccoli Cheese Casserole, transfer it to shallow, airtight containers and refrigerate promptly. Use refrigerated leftovers within three to four days.

Reheating in the Oven

Place the casserole in an oven-safe dish and cover loosely with foil. Reheat in a 325°F to 350°F oven until the center reaches 165°F. Remove the foil toward the end if you want the cracker topping to crisp up slightly.

Reheating in the Microwave

Place an individual portion in a microwave-safe dish and heat in intervals, stirring or turning as necessary, until hot throughout. The Ritz crackers will soften in the microwave, but the casserole will still have wonderful flavor.

Can You Freeze Broccoli Cheese Casserole?

I haven’t tested freezing this particular casserole, and I prefer it freshly baked or refrigerated for short-term storage. The creamy cheese mixture, rice, broccoli, and cracker topping may all change texture after freezing and thawing.

If you decide to freeze leftovers, cool them promptly, use freezer-safe containers, and thaw in the refrigerator before reheating thoroughly.

Ingredient Substitutions and Variations

Can I Use Cream of Chicken Soup Instead of Cream of Mushroom?

Yes, cream of chicken soup is a possible substitution if you don’t like mushrooms. It will create a different flavor but should still give the casserole a creamy consistency. Cream of celery soup is another option.

Can I Leave Out the Rice?

Absolutely. Boo Boo Barb’s original version doesn’t include rice, so leaving it out is actually closer to her recipe. My version includes rice because I like a heartier casserole.

Can I Use Cheddar Instead of Velveeta?

Yes, although the texture may be different. I recommend freshly grated cheddar for the best melting results. American cheese is another option.

Can I Use a Different Cracker?

You can try another buttery cracker if you don’t have Ritz. However, Ritz crackers are a big part of the original flavor, so they’re my first choice.

Can I Add Black Pepper or Other Seasonings?

Of course. A little black pepper would be a natural addition. You could also experiment with garlic powder or a pinch of paprika, but the original recipe relies mainly on the Parmesan, dried onion, cheese, and soup for flavor.

Is This a Vegetarian Casserole?

It can be suitable for some vegetarian diets, but you should check your ingredients carefully. Use a vegetarian cream of mushroom soup and make sure the Parmesan and other cheeses meet your dietary needs. Not all Parmesan cheeses are made with vegetarian-friendly enzymes.

My Best Tips for Broccoli Cheese Casserole

• Use the original frozen broccoli. Two 10-ounce packages make this recipe easy and affordable.
• Cook the rice first. The recipe uses cooked white rice, not dry rice.
• Keep the soup condensed. Don’t dilute it with water or milk.
• Slice the Velveeta. Smaller slices help the cheese distribute through the casserole.
• Add some Ritz crackers to the filling. This is an important part of the original method.
• Save half the crackers for the topping. You want plenty of buttery, golden crunch.
• Use the full stick of butter. It’s part of the classic flavor of the recipe.
• Don’t overcomplicate the seasonings. The soup, cheese, Parmesan, and onion already bring plenty of flavor.
• Bake uncovered. This helps the Ritz crackers become golden.
• Let the casserole rest before serving. A few minutes makes it easier to scoop.

Frequently Asked Questions About Broccoli Cheese Casserole

Can You Make Broccoli Cheese Casserole With Frozen Broccoli?

Yes. This recipe was specifically written for two 10-ounce packages of frozen chopped broccoli. It’s one of the reasons this casserole is so convenient and affordable.

Do You Have to Thaw Frozen Broccoli Before Baking?

The original recipe doesn’t specify thawing the broccoli first. If you’re concerned about excess moisture, you can thaw and drain it thoroughly before assembling. The baking time may change depending on how cold the broccoli is when it goes into the oven.

Do I Have to Use Velveeta?

No. You can experiment with freshly grated cheddar or American cheese. However, the melted texture will differ from the original Velveeta version.

Can I Make This Without Rice?

Yes. My Aunt Boo Boo Barb doesn’t use rice in her version. I add one cup of cooked white rice because I enjoy the heartier texture.

Why Are Ritz Crackers Mixed Into the Casserole?

Half of the buttered crackers go into the filling for flavor and texture. The other half are sprinkled over the top to create a golden, buttery crust.

Can I Use Cream of Celery Soup?

Yes. Cream of celery soup is a reasonable alternative if you want to avoid mushrooms. The overall flavor will be a little different.

Can I Double the Recipe?

Yes. I recommend making two separate 9-by-13-inch casseroles rather than putting everything into one very deep dish. This will help the casserole heat more evenly and give you plenty of crispy topping.

How Many People Does This Recipe Feed?

The original recipe yields approximately 10 to 12 servings when served as a side dish. If you’re serving it as a main dish, the number of servings will be smaller.

Can I Make It the Day Before Thanksgiving?

You can prepare the ingredients and creamy base ahead of time. For the best texture, add the buttered Ritz crackers just before baking.

How Do I Keep the Ritz Cracker Topping Crispy?

Bake the casserole uncovered and avoid adding the crackers too far in advance. If you’re reheating leftovers, the topping may soften, but a little fresh cracker topping can help restore some crunch.

Can I Freeze Leftover Broccoli Casserole?

You can freeze leftovers, but the rice, cheese mixture, and crackers may change texture. I prefer refrigerating leftovers and using them within three to four days.

What to Serve With Broccoli Cheese Casserole

This casserole is one of those classic side dishes that seems to go with just about everything. I especially love serving it alongside a holiday main dish because it adds something creamy, cheesy, and comforting to the plate.

Thanksgiving Turkey

A beautiful roasted turkey with stuffing, mashed potatoes, gravy, and a scoop of this Broccoli Cheese Casserole is exactly the kind of holiday dinner I grew up loving.

Holiday Ham

This casserole is delicious alongside a baked ham. The salty, savory flavor of the ham pairs beautifully with the creamy cheese and broccoli, making it a convenient side dish for Christmas dinner.

Roasted Chicken

If you’re not making a big holiday meal, try this casserole with a simple roasted chicken. It’s a comforting combination that doesn’t require a lot of additional side dishes.

Boo Boo Barb’s Meat Sauce

Another family favorite from Aunt Boo Boo Barb is her famous meat sauce. If you enjoy old-fashioned family recipes like this broccoli casserole, you’ll want to try her sauce, too.

More Comforting Side Dishes and Broccoli Recipes

Broccoli Cheese Casserole Soup

I love Boo Boo Barb’s casserole so much that I eventually turned those same comforting flavors into a soup. My Broccoli Cheese Casserole Soup has broccoli, cheese, rice, vegetables, and all the creamy goodness you would expect from this classic family dish.

It’s a wonderful option when you want something cozy for lunch or dinner.

Creamy Broccoli Cheese Dip

If you love the combination of broccoli and cheese, my Creamy Broccoli Cheese Dip is another recipe worth making. It’s a warm, cheesy appetizer that’s perfect for crackers or bread and especially good for holiday gatherings.

Make-Ahead Mashed Potatoes

Another holiday side dish I love is my Make-Ahead Mashed Potatoes. They’re made with baked russet potatoes, butter, milk, and cream, and they’re especially convenient when you want to prepare your holiday meal in advance.

A Holiday Tradition Worth Keeping

I think recipes like this Broccoli Cheese Casserole are an important part of what makes holiday meals special. Not everything on the table has to be a brand-new recipe. Sometimes the dishes everyone remembers are the ones made with a can of soup, some Velveeta, a sleeve of Ritz crackers, and a whole lot of family history.

This recipe reminds me of my Aunt Boo Boo Barb, growing up on the Southwest Side of Chicago, and the family gatherings where these classic casseroles were always part of the meal. I hope you’ll give it a try for Thanksgiving, Christmas, or your next Sunday dinner.

And if you’re someone who doesn’t particularly enjoy broccoli, this might just be the recipe that changes your mind. After all, if it can get me to eat broccoli, that’s saying something.