Cheddar’s Broccoli Cheese Casserole (Easy Copycat)

If you’ve ever ordered the broccoli cheese casserole at Cheddar’s Scratch Kitchen, you already know why people crave it: creamy, cheesy, and topped with a buttery cracker crunch. This easy copycat version brings that same restaurant comfort home, with tender broccoli, melty Velveeta, and a layer of crushed Ritz on top. Like the restaurant favorite, this one folds in fluffy white rice to make it a hearty, satisfying side dish that feeds a crowd. It’s one of our most-requested copycat Cheddar’s recipes, and it’s easy to see why.

Whether you’re serving it alongside a weeknight dinner or bringing it to a holiday table, this is the kind of dish that disappears fast and has everyone asking for the recipe.

A quick note on the rice: Cheddar’s classic casserole is a broccoli cheese rice casserole, so rice is part of what makes this version taste like the real thing. Want it without? Skip ahead to the recipe variations for a low carb swap.

Why You’ll Love This Recipe

• Tastes just like the restaurant: creamy Velveeta and a buttery cracker topping recreate that signature Cheddar’s flavor.
• Hearty and filling: fluffy rice turns a simple side into a comforting, crowd feeding dish.
• Easy to make: pantry staples, simple steps, and no fussy techniques.
• Make ahead friendly: assemble it a day early and bake when you’re ready.
• Perfect for any occasion: weeknight dinners, potlucks, Thanksgiving, and holiday spreads.

Ingredients You’ll Need

Here’s what goes into this copycat casserole (full measurements are in the recipe card below):

• Cooked white rice: the hearty base that soaks up all that creamy sauce.
• Butter: adds richness and helps the cheese melt smooth.
• Cream of mushroom soup: a savory, creamy shortcut to the sauce.
• Milk: loosens the sauce to the perfect coating consistency.
• Frozen broccoli: convenient and tender, though fresh works too (see tips). If you love a good broccoli side, our Longhorn Steakhouse broccoli is another reader favorite.
• Velveeta: melts into that signature silky, cheesy texture.
• Ritz crackers: buttery, golden crunch on top.

How to Make Cheddar’s Broccoli Cheese Casserole

Prep the base. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook the rice according to package directions, and steam or microwave the broccoli until just tender. Drain any extra water from the broccoli so the casserole doesn’t turn watery.

Make the cheese sauce. In a saucepan over low heat, melt the butter, then add the cubed Velveeta. Stir until smooth and creamy.

Combine. In a large bowl, stir together the cooked rice, broccoli, cheese sauce, cream of mushroom soup, and milk until everything is well coated.

Top and bake. Spread the mixture into the prepared dish, crush the Ritz crackers, and sprinkle them evenly over the top. Bake for 25 to 30 minutes, until bubbly around the edges and golden on top. Let it rest a few minutes before serving.

Recipe Tips for the Best Casserole

• Drain the broccoli well: excess moisture is the number one cause of a watery casserole. Pat it dry if needed.
• Don’t overcook the rice: it continues cooking in the oven, so aim for tender, not mushy.
• Add the crackers last: for maximum crunch, sprinkle them on right before baking, or add a second layer halfway through.
• Customize the cheese: Velveeta gives the classic creaminess, but a handful of sharp cheddar adds deeper flavor.
• Season to taste: like the restaurant version, this dish is mild, so a pinch of salt, pepper, or garlic powder brightens it up.

Recipe Variations

• Add protein: stir in cooked shredded chicken or crumbled bacon to turn it into a main dish.
• Spice it up: add diced jalapeños, a dash of hot sauce, or swap in pepper jack.
• Make it gluten free: use gluten free crackers (or crushed pork rinds) and a gluten free condensed soup.
• Go low carb or keto: swap the white rice for cauliflower rice to cut carbs while keeping it creamy.
• More veggies: mix in sautéed mushrooms, bell peppers, or carrots.

Storage and Reheating

• Refrigerate: store leftovers in an airtight container for 3 to 4 days.
• Freeze: cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: microwave individual portions for 1 to 2 minutes, or warm in a 350°F oven (covered with foil) for 10 to 15 minutes.

What to Serve With It

This casserole pairs beautifully with almost any main. Try it next to an air fryer T-bone steak, crispy Popeyes fried chicken, or pork chops. For something heartier, serve it with Instant Pot Korean beef short ribs or a slice of Golden Corral meatloaf. For holidays, it’s a natural fit beside turkey and mashed potatoes, and for a lighter plate, serve it with a crisp green salad.

Frequently Asked Questions

Does Cheddar’s broccoli cheese casserole have rice? Yes. The classic Cheddar’s version is a broccoli cheese rice casserole, which is why this copycat includes it. You can leave it out or use cauliflower rice if you prefer.

Can I use fresh broccoli instead of frozen? Absolutely. Blanch fresh broccoli in boiling water for 2 to 3 minutes until just tender before adding it.

Can I make this casserole ahead of time? Yes. Assemble it (without the cracker topping), cover, and refrigerate up to a day ahead. Add the crackers just before baking.

What can I use instead of Ritz crackers? Saltines, butter crackers, panko, or crushed pork rinds (for gluten free) all work as a topping.

Can I use a different cheese? Velveeta gives the signature creamy texture, but you can swap or combine it with sharp cheddar, mozzarella, or Monterey Jack.

Is this casserole vegetarian? Yes, as written it’s vegetarian. Use a vegetarian condensed soup to be sure, or add chicken or bacon for a heartier version.

More Copycat Recipes You’ll Love

• Copycat Steak ‘n Shake Chili
• Air Fryer Broccoli and Cheese Casserole
• Air Fryer Chicken and Stuffing Casserole
• Air Fryer Chicken Tetrazzini

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