^{To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program. This affiliate advertising program is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com}

I got this recipe for cheesy broccoli and rice casserole from my husband’s family. It is one of our favorite side dishes for most holidays. However, it is not naturally gluten-free, so I have modified the recipe, so we can still enjoy it. Sometimes we add chicken and then have this as our complete meal.

Cheesy Broccoli and Rice Ingredients

• 2 cups cooked broccoli (I usually use a frozen bag, but fresh also works)
• Cooked rice – measure 1 cup of dry rice
• 1 cup milk
• 1 tablespoon cornstarch
• 2 teaspoon chicken bouillon (gluten-free)
• 1 teaspoon dried onion flakes
• 1 teaspoon Italian seasoning
• 8 ounces cubed Velveeta cheese
• 1 cup shredded cheddar cheese

Directions

1. Grease a 9×13 baking dish. Combine cooked rice and cooked broccoli.
2. In a saucepan combine milk, cornstarch, bouillon, onion flakes, Italian seasoning, and Velveeta cheese. Use a sauce whisk and stir until the cheese is melted, and the cornstarch has thickened the sauce.
3. Fold cheese sauce into rice and broccoli. Add to baking dish.
4. Top with cheddar cheese.
5. Bake at 350° F for about 30 minutes or until the cheese is bubbly.

Notes

• If you are not gluten-free, you may replace the cornstarch, milk, bouillon, onion flakes, and Italian seasoning with a can of cream of chicken or cream of celery soup.
• To make this in advance, assemble the casserole through step 4, then refrigerate for up to 4 days. Cook when you’re ready to serve.
• Add cooked cubed or shredded chicken for a complete meal.