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Cheesy broccoli rice casserole will please the pickiest eaters. It’s creamy and delicious, a perfect family dinner!
Similar to our Chicken Broccoli Casserole, this broccoli rice casserole is a filling dinner favorite. It’s comforting, delicious and perfect for sharing.
We love Casseroles!
We have several versions of a Broccoli Casserole here on the site and that’s because we LOVE them! All are delicious, and all have their flavor and flair.
In general, we love casseroles and have them often. They’re great when you need a delicious weeknight meal, or when you want to make a freezer meal to share or save for later. And this broccoli rice casserole is the perfect choice for it! It’s a family favorite dinner!!
Why we love it:
- Easy. Casseroles are so simple, just mix and bake!
- Flavorful. Filled with broccoli and topped with a cheesy layer, this broccoli rice casserole is filling and delicious.
- Freezer meal. This casserole is great for making ahead and freezing for later!
We love this as a main dish, but it’s great for side dishes too!
Ingredients
- broccoli – Chop the broccoli florets into bite-sized pieces. Replace some of the broccoli with cauliflower florets. You can also use frozen broccoli, thaw it, and pat it dry otherwise the excess liquid can cause the casserole to become watery.
- cooked white rice – Use white or brown long-grain rice. I don’t usually use minute rice. Since it is precooked and then dehydrated it can tend to get a bit mushy after being cooked again and then baked.
- condensed cream of mushroom soup
- condensed cream of chicken soup
- chicken broth – or vegetable broth
- sharp cheddar cheese – Sharp cheddar cheese can be replaced with or paired with Swiss, Colby, or Monterey Jack cheeses.
- cream cheese
- minced garlic
- onion powder
- butter
- garlic salt and black pepper
Just Mix + Bake!
- PREP. Preheat the oven to 350°F (175°C).
- BROCCOLI + RICE. Place chopped broccoli and cooked rice in a large bowl and set aside.
- SAUCE. In a medium saucepan over medium heat, mix both condensed soups with chicken broth. Gradually stir in 1 cup shredded cheese, cream cheese, minced garlic, onion powder, and butter. Cook until well combined and melted.
- BAKE. Pour this mixture over the broccoli and rice and mix until combined. Pour into a 9×13 baking dish and top with remaining cheddar cheese.
- Cover and bake for 40 minutes. Remove foil and bake for an additional 5-10 minutes or until light browned and bubbly.
Crock Pot Directions
- COMBINE. Place the rice and broccoli in the crock pot. Mix the remaining ingredients together and pour into the crockpot.
- HEAT. Cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours.
Recipe Tips
- Extra flavor. Mix in some diced bell peppers, celery, or onions. Kick up the heat by sprinkling on some red pepper flakes or hot sauce.
- Add protein. Add chicken to add nutrition and bulk up the dish. Use leftover chicken, bake up fresh chicken, or cube a rotisserie chicken. Or use turkey or ham.
- Add a breadcrumb topping. Combine 1 cup of panko breadcrumbs, crushed Ritz crackers, crushed cornflakes, or seasoned breadcrumbs with 8 tablespoons of melted butter. Season it with paprika and garlic salt. Sprinkle over the top of the casserole and bake.
- Serving suggestions. Serve this cheesy broccoli rice casserole with Smothered Pork Chops, Roast Chicken, Meatloaf, Pot Roast, or Roast Turkey.
Storing Info
- Make a freezer meal. Assemble the broccoli & rice casserole, wrap it tightly with plastic wrap, and again with foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Note that when glass or Pyrex goes from one extreme temperature (freezer) to another extreme temperature (hot oven) it can crack. Thaw the casserole before placing it in the oven.
- Make ahead of time. Assemble the casserole and store it covered in the refrigerator for 1-2 days. Let it sit on the counter for 20 minutes before baking. Add the breadcrumb topping right before baking.
- STORE. Store in one airtight container or divide into convenient individual containers in the fridge for 3-4 days or in the freezer for 4-6 weeks. Reheat in the microwave.
For More Casseroles:
Broccoli Rice Casserole Recipe
Cheesy broccoli rice casserole will please the pickiest eaters. It's creamy and delicious, a perfect family dinner!
Ingredients
- 6 cups chopped broccoli
- 2 cups cooked white rice
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups sharp cheddar cheese, shredded and divided
- 4 ounces cream cheese
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 2 tablespoon butter
- Garlic salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place chopped broccoli and cooked rice in a large bowl and set aside.
- In a medium saucepan over medium heat, mix both condensed soups with chicken broth. Gradually stir in 1 cup shredded cheese, cream cheese, minced garlic, onion powder, and butter. Cook until well combined and melted.
- Pour this mixture over the broccoli and rice and mix until combined.
- Pour into a 9×13 baking dish and top with remaining cheddar cheese.
- Cover and bake for 40 minutes. Remove foil and bake for an additional 5-10 minutes or until light browned and bubbly.
Video
Notes
Make a freezer meal. Assemble the broccoli & rice casserole, wrap it tightly with plastic wrap, and again with foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge and bake as directed.
Note that when glass or Pyrex goes from one extreme temperature (freezer) to another extreme temperature (hot oven) it can crack. Thaw the casserole before placing it in the oven.
Make ahead of time. Assemble the casserole and store it covered in the refrigerator for 1-2 days. Let it sit on the counter for 20 minutes before baking. Add the breadcrumb topping right before baking.
STORE. Store in one airtight container or divide into convenient individual containers in the fridge for 3-4 days or in the freezer for 4-6 weeks. Reheat in the microwave.
Nutrition
Calories: 268kcal, Carbohydrates: 18g, Protein: 11g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 385mg, Potassium: 275mg, Fiber: 2g, Sugar: 2g, Vitamin A: 973IU, Vitamin C: 59mg, Calcium: 253mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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A perfect use for my leftover rice. It’s a great side dish, but I ate the leftovers for lunch and loved it!
This meal is actual heaven! My whole family couldn’t get enough!
Thank you!! So glad everyone loved it!