Homemade Broccoli Casserole with Cheese Whiz

I thought I was too good for Cheese Whiz until I tried my neighbor’s broccoli casserole at a potluck. I was expecting some fancy cheese sauce, but when she told me her secret ingredient was straight-up Cheese Whiz from a jar, I nearly choked on my fork.

Here’s the thing about Cheese Whiz that I learned that day—it melts like a dream and doesn’t get grainy like regular cheese can when you’re making casseroles. My kids actually eat their broccoli when it’s smothered in this stuff, and sometimes that’s just a win you take as a parent.

What Kind of Broccoli Should I Use?

For this casserole, frozen broccoli florets are actually your best bet since they hold their shape better during baking and won’t get as mushy as fresh broccoli can. You’ll want to partially thaw them first – just leave the bag out on the counter for about 30 minutes before using, or give them a quick rinse under cool water to break up any ice chunks. Fresh broccoli can work too if that’s what you have on hand, just cut it into bite-sized pieces and blanch it for 2-3 minutes in boiling water first. Either way, make sure your broccoli pieces aren’t too large or they won’t cook evenly in the casserole.

Options for Substitutions

This comfort food classic is pretty forgiving when it comes to swaps:

• Frozen broccoli florets: Fresh broccoli works great too – just steam it for about 4-5 minutes until tender-crisp before adding to the casserole. You can also try frozen cauliflower or a broccoli-cauliflower mix for variety.
• Instant rice: Any cooked rice will do the job here. Leftover white rice, brown rice, or even cauliflower rice for a lower-carb option. Just make sure it’s already cooked before mixing in.
• Cream of celery soup: Cream of mushroom or cream of chicken soup work just as well. You can even make your own by mixing 1 cup milk with 3 tablespoons flour and some chicken broth.
• Processed cheese: While Cheez Whiz gives that classic creamy texture, you can use 2 cups of shredded cheddar or American cheese instead. Just melt it slowly and add a splash of milk if needed to keep it smooth.
• Butter: Olive oil or vegetable oil can replace the butter for sautéing the onion, though butter does add extra richness to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake with broccoli casserole is using fully frozen broccoli, which releases too much water during baking and creates a watery, unappetizing dish – make sure to thaw your broccoli completely and pat it dry with paper towels before mixing.

Another common error is not cooking your onions properly before adding them to the casserole, so take the time to sauté them in butter until they’re soft and translucent for better flavor and texture.

Don’t skip seasoning your rice beforehand if you’re using plain cooked rice, as bland rice will make the entire casserole taste flat, and be careful not to overmix once you combine everything – gentle folding keeps the broccoli from breaking apart.

Finally, resist the urge to overbake this casserole since the processed cheese can separate and become grainy if exposed to high heat for too long.

What to Serve With Broccoli Casserole?

This cheesy broccoli casserole is perfect as a side dish alongside grilled chicken, baked pork chops, or even a simple roasted beef. Since it’s already pretty hearty with the rice and cheese, you don’t need much else to make it a complete meal. A fresh garden salad with ranch dressing helps cut through all that creamy goodness, or you could serve some garlic bread on the side for extra comfort food vibes. For a lighter option, steamed green beans or roasted carrots make great veggie companions that won’t compete with the rich flavors of the casserole.

Storage Instructions

Refrigerate: This broccoli casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all the flavors have had time to meld together. Just make sure to let it cool completely before covering to avoid condensation.

Freeze: You can definitely freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to portion it into individual servings in freezer-safe containers so I can grab just what I need. Let it thaw overnight in the fridge before reheating for best results.

Warm Up: To reheat, cover the casserole with foil and bake at 350°F for about 20-25 minutes until heated through, or microwave individual portions for 1-2 minutes. You might need to add a splash of milk or broth if it seems a bit dry after storing, since the rice can absorb some of the moisture.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 55-65 g
• Fat: 100-115 g
• Carbohydrates: 320-350 g

Ingredients

For the casserole:

• 4 cups prepared rice (cooked according to package directions)
• 20 oz frozen broccoli florets (partially thawed for easier mixing)
• 1/4 cup butter (I prefer Land O’Lakes unsalted butter)
• 1 small onion (finely diced, about 1/2 cup)

For the sauce:

• 16 oz processed cheese spread (like Cheez Whiz, for a classic creamy texture)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 21 oz cream of celery soup

Step 1: Prepare the Broccoli and Rice

• 20 oz frozen broccoli florets (4 to 5 cups, partially thawed)
• 4 cups prepared rice

Preheat your oven to 350°F.

Spray a 9×13-inch casserole or baking dish with non-stick cooking spray and set aside.

Partially thaw the frozen broccoli florets, and cut any large pieces into bite-sized pieces.

Place the broccoli into a large bowl.

Meanwhile, cook the rice according to package directions (for instant rice, use 2 cups rice with 2 cups water) and set aside.

Step 2: Cook the Onions

• 1/4 cup butter
• 1 small onion, finely diced (about 1/2 cup)

In a skillet, melt the butter over medium heat.

Add the finely diced onion and cook, stirring occasionally, until the onions are translucent and softened.

This brings out a gentle sweetness in the onions and makes the casserole base more flavorful.

Step 3: Make the Cheese Sauce

• 21 oz cream of celery soup
• 16 oz processed cheese spread (such as Cheez Whiz)
• 1/4 tsp ground black pepper
• cooked onions from Step 2

Add the cream of celery soup, processed cheese spread, and ground black pepper to the skillet with the cooked onions.

Stir the mixture well until everything is combined and the cheese has fully melted.

I’ve found letting the cheese melt slowly helps the sauce become really creamy.

Step 4: Combine Broccoli, Rice, and Cheese Sauce

• cheese sauce with onions from Step 3
• broccoli florets from Step 1
• prepared rice from Step 1

Add the cheese and soup mixture from Step 3 to the partially thawed, bite-sized broccoli in the large bowl and stir to combine thoroughly.

Once well mixed, add the prepared rice and gently fold everything together until the mixture is uniform.

Step 5: Assemble and Bake the Casserole

Pour the combined casserole mixture into the prepared baking dish from Step 1.

Spread everything out evenly.

Bake in the preheated oven at 350°F for 35 to 40 minutes, or until the top is lightly browned and the casserole is heated through.

Serve immediately and enjoy!