Broccoli Rice Casserole

I love casseroles of all varieties. I grew up eating this Broccoli Rice Casserole and it’s still one of my favorites to this day. My casserole is similar to the recipe that my mom used which is why I love it so much. This Broccoli Rice Casserole is a great way to turn leftover cooked white rice or Minute Rice and steamed broccoli into a new dish.

For my Broccoli Rice Casserole, I use Tostitos Nacho Cheese Dip that you find in a small can in the chip and snack aisle of your grocery store. It’s also the secret ingredient in my amazing southern style Baked Macaroni and Cheese. If you can’t find the Tostitos Cheese Dip, then you can use a jar of Cheese Whiz or Velveeta. I prefer the flavor and consistency of the Tostitos so I recommend trying it out.

As with all casseroles you can add in anything that you like and substitute anything that you prefer. I didn’t make homemade cream of mushroom soup because my mom always used Campbells Cream of Mushroom Soup, so I’m not opposed to using it in casseroles, but if you like making your own then definitely sub it out. Also, you can use all shredded cheese rather than the dip if you prefer and all plain Greek yogurt if mayonnaise isn’t your thing.

I often add precooked diced chicken breasts to this Broccoli Rice Casserole to make it a complete meal. It’s super tasty with the addition of chicken, but some people even enjoy adding ground beef as well. This is a great side dish to take to potlucks and family gatherings so the next time you need to take a delicious dish to a gathering try this Broccoli Rice Casserole out.

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 1 cup of uncooked rice (cooked before adding to the casserole)
• 1 bag of raw or 1 head of raw broccoli (cooked and chopped)
• 1 can of cream of mushroom soup
• 6 Tbsp. of finely diced onions
• 1/2 – 3/4 cup of Tostitos Cheese Dip
• 2 Tbsp. of Mayonnaise
• 2 Tbsp. of Greek Yogurt or Sour Cream
• 1/2 cup of shredded Sharp Cheddar Cheese
• 10 – 15 Ritz Crackers crushed for topping

Directions:

Measure and then cook the white rice.  It should equal about 2 cups of cooked rice if you are using leftover precooked rice.  Minute rice or traditional rice are both great options.  I use my pressure cooker to cook my rice in less than 5 minutes.

Cook a bag of chopped and washed broccoli or a head of broccoli.  You can also use a bag of frozen broccoli pieces, but I cook it before adding it to the casserole and dice it up into bite sized pieces.

Spray a 9 x 13 casserole dish and preheat your oven to 350 degrees Fahrenheit.

In a large bowl mix the rice, broccoli, cream of mushroom soup, onions, cheese dip, mayonnaise, and greek yogurt.  Pour the mixture into the greased casserole dish.  Smooth it out and top it with the 1/2 cup of shredded Sharp Cheddar Cheese and the crushed Ritz Crackers.

Bake uncovered for 30 – 40 minutes.  Don’t over bake it or it will dry out the casserole.  I baked mine for 35 minutes and it was perfect.

Store leftovers covered in the refrigerator.  If you plan to make this ahead of time and warm it later don’t top it with the Ritz crackers until you are ready to place it in the oven to bake.  Also, remove the chilled casserole from the refrigerator and leave it out on the counter for 45 minutes to an hour to warm the dish up before baking, if you are using a glass pan.

Note** You can use Cheese Whiz or Velveeta cheese if you are unable to find the Tostitos Cheese Dip**