Go Back
–+ servings
close up of broccoli cheese casserole on a plate.
Print Recipe
4.34 from 12 votes

Broccoli Cheese Rice Casserole with Ritz Cracker Topping

A comforting casserole combining broccoli and rice with a slightly spicy cheese sauce.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 6 - 8
Calories: 495kcal
Author: Abbey McDermott

Ingredients

  • 1 cup uncooked white rice or 3 cups cooked rice
  • 4 cups broccoli florets about 2 large stalks, trimmed
  • ⅓ cup grated onion approx. ½ medium onion
  • 3 cups whole milk
  • 6 ounces Velveeta processed cheese cubed
  • 1½ cups shredded cheese Cheddar, Pepper Jack, or Colby
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon ground mustard
  • ½ teaspoon black pepper
  • ½ teaspoon Kosher salt
  • 2 tablespoons butter melted
  • 1¼ cups crushed Ritz crackers about 26 crackers or 2 Fresh stacks

Instructions

  • Preheat the oven to 375℉. Grease a 9x13 or 3-quart baking dish. Set aside.
  • Cook the rice according to package directions. (Note 1)
  • Meanwhile, bring a pot of water to a boil. Fill a large bowl with ice and water. Add the broccoli to the boiling water and cook for 2 minutes. Drain and transfer the broccoli to the ice water to stop the cooking. Drain well.
  • Add the rice, broccoli, and onion to a mixing bowl. Toss to combine. Set aside.
  • In a medium saucepan, heat the milk over medium-low heat. Add the Velveeta and shredded cheese in two batches, whisking while melting to ensure a smooth consistency. When the cheese is fully melted, add the ground mustard, cayenne pepper, salt, and pepper. Stir to incorporate.
  • Pour the cheese sauce over the rice and broccoli mixture. Toss to incorporate. (Note 2). Pour the mixture into the prepared baking dish.
  • In a bowl, combine the melted butter with the crushed crackers. Top the casserole with the cracker mixture. Cover the casserole with aluminum foil and bake for 20 minutes. Uncover and bake for another 20 minutes or until heated through and bubbling around the edges.
  • Rest for 10-15 minutes before serving.
  • Leftovers should be stored in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave.

Notes

  1. Cook the rice in chicken or vegetable broth for added flavor.
  2. The mixture will appear soupy, but the sauce will thicken and be absorbed as the casserole bakes.

Nutrition

Calories: 495kcal | Carbohydrates: 45g | Protein: 20g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1052mg | Potassium: 502mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1168IU | Vitamin C: 55mg | Calcium: 648mg | Iron: 2mg