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Broccoli Rice Casserole, the Church Potluck Way

Broccoli Rice Casserole

This is the casserole that shows up at every Southern holiday table, and it earns its spot. Onion and celery soften in butter, processed cheese melts into condensed soup, and uncooked instant rice goes in dry so it drinks up all that sauce in the oven. A buttery Ritz crust turns deep gold on top. Creamy underneath, crisp above, gone within minutes.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 People
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz frozen chopped broccoli two 10 oz packages, thawed and squeezed very dry
  • 1 cup instant rice uncooked, such as Minute Rice
  • 8 oz processed cheese Velveeta or Cheez Whiz, cut into cubes
  • 10.5 oz condensed cream of mushroom soup one can, undiluted
  • 1/2 cup whole milk
  • 1 medium yellow onion diced small
  • 2 stalks celery diced small
  • 6 tbsp salted butter 4 tbsp for the vegetables, 2 tbsp for the topping
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp salt to taste, the cheese and soup are already salty
  • 1.5 cups Ritz crackers about 28 crackers, coarsely crushed

Equipment

  • 1 2-quart casserole dish buttered
  • 1 large skillet or Dutch oven
  • 1 clean kitchen towel for squeezing the broccoli dry
  • 1 small mixing bowl for the cracker topping

Method
 

  1. Heat the oven to 350 F. Butter a 2-quart casserole dish.
  2. Thaw the frozen broccoli completely, then squeeze it dry. Wrap it in a clean kitchen towel and wring firmly over the sink until the water stops running, or press it between layers of paper towels. Do not rush this step. Set the broccoli aside.
  3. Melt 4 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and celery and cook, stirring now and then, until soft and translucent but not browned, about 7 minutes.
  4. Turn the heat to low. Add the cubed processed cheese and stir until it melts completely into the vegetables and butter, about 3 minutes. Keep the heat gentle so the cheese does not scorch on the bottom.
  5. Stir in the condensed cream of mushroom soup straight from the can, then the milk. Stir until you have a smooth, loose sauce with no lumps of soup left.
  6. Take the pan off the heat. Fold in the squeezed broccoli and the uncooked instant rice. Season with the black pepper and the salt. The mixture will look wet, and that is exactly right. The dry rice needs that liquid to hydrate in the oven.
  7. Spread the mixture evenly into the buttered casserole dish. Level the top with the back of a spoon.
  8. Melt the remaining 2 tablespoons of butter in a small bowl. Add the crushed Ritz crackers and toss until every crumb is coated. Scatter them evenly over the casserole.
  9. Bake uncovered for 45 to 55 minutes, until the rice is tender, the center is bubbling up around the edges, and the cracker crust is deep golden brown. If the top colors before the center bubbles, lay a sheet of foil loosely over the dish for the last 10 minutes.
  10. Let the casserole rest 10 minutes before serving. It sets up as it cools, and going in too early gives you a runny spoonful instead of a clean one.

Notes

  • Squeeze the thawed broccoli hard. Press it between paper towels or wring it in a clean kitchen towel until no more water comes out. Wet broccoli is the number one reason this casserole turns soupy.
  • Use uncooked instant rice, not regular long-grain and not pre-cooked rice. Instant rice is the intended ingredient here, and it hydrates in the casserole's own liquid while baking.
  • Velveeta and Cheez Whiz both work. Velveeta gives a slightly firmer set, Cheez Whiz a looser, glossier sauce.
  • Swap the cream of mushroom for condensed cream of chicken or condensed cheddar cheese soup if that is what your family makes.
  • Serve it alongside roast turkey at Thanksgiving or a glazed ham at Easter. It also holds its own next to cornbread dressing and sweet potatoes on a potluck table.
  • Assemble up to a day ahead, refrigerate unbaked without the cracker topping, then add the crackers and add 10 minutes to the bake time.
  • Leftovers keep 4 days covered in the fridge. Reheat covered at 325 F so the rice does not dry out, uncovering at the end to re-crisp the top.