Rice and Broccoli Casserole Recipe With Cheese Whiz: Retro Creamy Comfort Bake

This retro casserole brings back the comforting flavors of childhood with a creamy twist. I remember my dad making this for family dinners in Cincinnati, and it was always a hit.

The secret is in the Cheese Whiz, which creates an ultra-smooth sauce that coats every grain of rice and piece of broccoli. It’s a comfort dish that’s simple yet satisfying.

Baked until golden and bubbly, this casserole delivers a rich, velvety texture that’s hard to resist. The broccoli adds a touch of freshness to balance the indulgence.

Perfect for busy weeknights or potlucks, this dish is sure to become a family favorite. Here’s how to make it at home.

Ingredients for Rice and Broccoli Casserole Recipe with Cheese Whiz

Pantry staples and fresh veggies create this nostalgic, creamy bake everyone loves.

The Cheese Whiz is non-negotiable here—Kraft is the classic choice and what my dad always used. For the cheddar, Sargento or Tillamook shred their own blocks in-store (the pre-shredded stuff has anti-caking agents that don’t melt as well). Long-grain rice holds up best to baking—jasmine or basmati work too, but avoid instant. Grab the broccoli fresh, not frozen (frozen releases too much water).

No Cheese Whiz? Velveeta melted with milk gets you 80% there. Fresh broccoli can be swapped for cauliflower or asparagus. Out of whole milk? 2% works in a pinch, but don’t go lower. The breadcrumbs can be panko for extra crunch, or crush up Ritz crackers—my Cincinnati grandma’s trick. If you’re skipping the cheddar topping, add an extra 4 oz of Cheese Whiz to the sauce.

Assemble the casserole up to 24 hours ahead—cover and refrigerate, then bake as directed. Leftovers keep 4-5 days in the fridge (reheats beautifully) or freeze for 3 months. The sauce thickens as it cools, so add a splash of milk when reheating.

Step-by-Step Instructions for Rice and Broccoli Casserole With Cheese Whiz

Here’s how to build this creamy, comforting bake with perfect texture every time.

Step 1: Prepare the Rice and Broccoli

Cook the 2 cups Long-Grain White Rice according to package directions until tender. I always use a timer to prevent overcooking—you want it just done, not mushy. Drain well and set aside.

Meanwhile, blanch the 3 cups Fresh Broccoli florets in boiling salted water for 2 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop the cooking process. This preserves the color and texture so it doesn’t turn to mush during baking.

Step 2: Make the Creamy Cheese Whiz Sauce

In a saucepan over medium heat, melt the 0.5 cup Unsalted Butter. Add the finely diced 1 whole Yellow Onion and cook for 4-5 minutes until soft and translucent. Stir in the minced 2 cloves Garlic Cloves and 0.5 tsp Dried Thyme, cooking for 30 seconds until fragrant.

Whisk in the 0.25 cup All-Purpose Flour and cook for 1 minute to remove the raw taste. Gradually pour in the 1.5 cups Whole Milk, whisking constantly to prevent lumps. Stir in the 16 oz Cheese Whiz, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook until the sauce is smooth and coats the back of a spoon.

Step 3: Combine and Transfer to Baking Dish

In a large bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Stir gently until everything is evenly coated. The sauce should be creamy but not watery—if it seems too thick, the milk in the sauce will loosen it during baking.

Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the 1 cup Shredded Cheddar Cheese over the top, followed by the 0.5 cup Breadcrumbs. This creates a golden, crispy topping that contrasts beautifully with the creamy interior.

Step 4: Bake to Perfection

Bake in a preheated 375°F oven for 25-30 minutes until the casserole is bubbling at the edges and the top is golden brown. You’ll know it’s done when the breadcrumbs are toasted and the cheese is fully melted and slightly blistered.

Let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to portion. The creamy sauce will thicken as it cools, ensuring every bite is rich and comforting without being runny.

Dietary Considerations for This Dish

Gluten-Free Adaptations

For gluten-free versions, swap the all-purpose flour for 1:1 gluten-free flour blend like Bob’s Red Mill. Also use gluten-free breadcrumbs—I like Kinnikinnick brand. The texture remains identical, and no one will notice the difference. 💪

Vegetarian Notes

This casserole is naturally vegetarian, but check your Cheese Whiz label—most varieties are vegetarian-friendly. For extra protein, stir in 1 cup cooked lentils or chickpeas before baking. I often add both for a heartier meal.

Lactose Intolerance

Use lactose-free milk and swap Cheese Whiz for dairy-free cheese sauce like Daiya. The shredded cheddar can be replaced with vegan cheddar (I recommend Violife). Note that dairy-free versions may be less creamy but still delicious.

Lower-Carb Option

Replace the rice with 2 cups riced cauliflower—fresh or frozen (thawed and drained). Reduce baking time by 5-10 minutes since cauliflower releases more moisture. The broccoli and cheese combo still shines. 💡

Sodium Considerations

Cheese Whiz is high in sodium, so use low-sodium milk and omit added salt. Boost flavor with 1 tsp garlic powder and ½ tsp smoked paprika instead. Fresh herbs like parsley add brightness without extra sodium.

Nut-Free Assurance

This recipe is naturally nut-free, but always check labels on breadcrumbs and Cheese Whiz for processing warnings. For topping, use crushed cornflakes or panko if avoiding nuts is critical. Safe and delicious for nut allergies.

Frequently Asked Questions