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Combining tender broccoli florets and creamy cheddar cheese sauce with fluffy rice this cheesy Broccoli Rice Casserole is the ultimate comfort food. Easy to make ahead & perfect for busy weeknights!
Easy Broccoli Rice Casserole Recipe
With minimal prep, lots of flavor, and simple ingredients, it’s no surprise that this broccoli rice casserole has become a family favorite. And did I mention it’s super creamy and loaded with cheese?! No wonder my boys can’t get enough of it!
This broccoli and rice casserole is great for potlucks and gatherings and can be enjoyed as an entree or paired with a simple entree, like fried pork chops, for an easy comfort food dinner.
Why You’ll Love This Broccoli Rice & Cheese Casserole
Here are a few reasons why we love this casserole so much.
- Quick and easy. We’re starting with cooked white rice, which helps speed up the time needed to prepare the recipe. The hands-on time is just a few minutes needed to cook the cheese sauce before you pop it in the oven.
- Entree or side dish. You can see this broccoli cheese & rice casserole as a side dish to chicken or pork or as a vegetarian entree yourself.
- Make ahead. I’ve included make ahead instructions below to prepare the casserole in advance plus the leftover store well in the fridge and freezer.
What You’ll Need
This easy broccoli cheese casserole recipe is made with a handful of basic ingredients. Scroll down to the recipe card below for measurements.
- Cooked white rice – Using pre-cooked rice saves time and simplifies the recipe. Cook the rice according to package instructions or use leftover rice from a previous meal.
- Broccoli florets – Steaming broccoli ensures it’s perfectly cooked and retains its vibrant color and nutrients. Avoid overcooking, as mushy broccoli can negatively affect the casserole’s texture.
- Onion – Adds flavor.
- Butter
- Condensed cream of chicken soup – Adds creaminess to the casserole. You can substitute other “cream of” soups if you prefer. Cream of broccoli would work to keep this dish fully vegetarian.
- Sour cream
- Cream cheese – Ensure the cream cheese is softened to room temperature for easy blending into the sauce.
- Cheese – Sharp cheddar adds a bold flavor, while mild cheddar creates a more subtle cheesy taste. You can also mix in other cheeses like Gruyère, Monterey Jack, or Colby.
- Spices – Don’t skimp on the seasoning! Salt, pepper, garlic powder, and paprika add depth of flavor to the sauce and overall dish. Adjust the seasoning to your taste preferences.
- Italian breadcrumbs – While Italian breadcrumbs are used in this recipe, you can substitute other toppings, such as crushed crackers, panko breadcrumbs, or even crushed potato chips, for added crunch and flavor.
How To Make Broccoli Rice Casserole
Here’s a quick overview of how to make this broccoli and rice casserole. Scroll down to the recipe card below for measurements.
- Steam the broccoli. Steam the broccoli for 5-7 minutes until bright green and tender.
- Make the cheese sauce. Cook the onions in butter until translucent. Stir in the soup, sour cream, and cream cheese until combined and smooth. Add a cup of cheese and the spices, stirring until the cheese is melted and combined.
- Combine the ingredients. Combine the cooked rice, steamed broccoli, and cheese sauce in a bowl. Spread in a casserole dish and top with another cup of cheese.
- Add the topping. Mix together the breadcrumbs and butter. Sprinkle over the casserole.
- Bake. Bake for 20 to 25 minutes, until bubbly and golden brown.
Tips & FAQs
Here are a few helpful tips to making this broccoli cheese & rice casserole, as well as questions I frequently receive about the recipe.
- Can I use different types of rice for this recipe? Yes, you can experiment with different types of rice for varied flavor and texture. Brown or wild rice can be used, but keep in mind that they may have a nuttier flavor than white rice.
- Can I use frozen broccoli instead of fresh? Yes, frozen broccoli can be a convenient alternative to fresh broccoli. Thaw the frozen broccoli before adding it to the casserole, and drain any excess water to prevent the casserole from becoming too watery.
- Can I add meat to this? Yes, you can add cooked chicken, turkey, ham, or even cooked ground beef to this casserole for added protein. Simply dice or shred the cooked meat and stir it into the rice and broccoli mixture before baking for a heartier meal option. Our Cheesy Chicken Broccoli and Rice Casserole recipe is also a favorite you’ll want to try.
- Can I make this casserole ahead of time? Yes, you can prepare the casserole ahead of time and refrigerate it until ready to bake. Simply cover the assembled casserole tightly with foil or plastic wrap and store it in the refrigerator for up to 24 hours before baking.
Serving Suggestions
This broccoli and rice casserole can be served in a few different ways. It can make an easy vegetarian entree on its own or you can serve it as a side dish to baked chicken thighs, chicken tenders, pork chops, or other protein options.
Alternatively, if you add protein into the casserole itself, as noted above, then it easily stands as a complete dinner.
How to Store & Reheat Leftovers
- Fridge. Leftover broccoli rice casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the casserole has cooled completely before transferring it to the container.
- Reheat. Reheat leftovers in the oven or microwave until heated through.
- Freezer. Allow the casserole to cool completely, then transfer it to an airtight container or freezer-safe bag. Label the container with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Easy Casserole Dishes To Try
- King Ranch Chicken Casserole
- Million Dollar Chicken Casserole
- Cowboy Casserole
- Chicken Cordon Bleu Casserole
- Tamale Casserole
Broccoli Rice Casserole
Combining tender broccoli florets and creamy cheddar cheese sauce with fluffy rice this cheesy Broccoli Rice Casserole is the ultimate comfort food. Easy to make ahead & perfect for busy weeknights!
Servings: 8 people
Ingredients
- 4 cups cooked white rice
- 4 cups broccoli florets
- 1 small onion finely chopped
- 2 tablespoons butter
- 2 cans condensed cream of chicken soup 10.5 oz each
- 2/3 cup sour cream
- 8 oz cream cheese softened and cubed.
- 2 cups shredded cheddar cheese divided
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2/3 cup Italian breadcrumbs
- 2 tablespoons butter melted
- Chopped parsley for garnish optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Steam the broccoli florets until they are just tender. You can do this by placing them in a steamer basket over boiling water for about 5-7 minutes or until they are bright green. Once steamed, remove from heat and set aside.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.
- Stir in the cream of chicken soup, sour cream, and softened cream cheese until well combined and smooth.
- Add 1 cup of shredded cheddar cheese, salt, pepper, garlic powder, and paprika to the sauce mixture. Stir until the cheese is melted and the sauce is well combined.
- In a large mixing bowl, combine the cooked white rice, steamed broccoli florets, and cheese sauce. Stir until well combined.
- Transfer the mixture to the prepared casserole dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, mix together the Italian breadcrumbs and the 2 tablespoons of melted butter.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the cheese is golden brown.
- Optional: Garnish with chopped parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 536kcal | Carbohydrates: 43g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 1301mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1462IU | Vitamin C: 42mg | Calcium: 311mg | Iron: 2mg
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2 comments on “Broccoli Rice Casserole”
Love this recipe
Thank you Edna!