Simple and quick to make and perfectly cheesy and comforting, this easy broccoli rice casserole is the perfect go to recipe after a long day. Hearty and filling, this rice bake is sure to become a family favorite.
Broccoli Cheese Rice Casserole
Broccoli rice casserole has been a staple in our family for as long as I can remember, and for good reason.
Perfect for a filling family dinner, this comes together so easily for an effortless meal and it’s a great go to after a long day.
Perfectly cheesy, it’s great as a main or side dish, and I guarantee it will become a constant on your weekly menu.
Be sure to try my Chicken Broccoli Rice Casserole and Slow Cooker Velveeta Broccoli Rice too!
Why You’ll Love this Broccoli Rice Casserole Recipe:
- SO EASY: It takes minutes to put together this casserole before it gets baked in the oven.
- SIMPLE INGREDIENTS: You only need a handful of ingredients to make up this casserole. It’s a great budget friendly meal that the whole family will love.
- MAKE AHEAD: Perfect for meal prep, this recipe is freezer friendly too.
If you are in a bit of a dinner rut, then give this casserole a spin. It will be an instant hit and you’ll love how easy it is!
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How to Make Broccoli Rice Casserole
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- Soften the onion and garlic in butter.
- Stir in the rice and pour in the chicken broth and simmer.
- Add the broccoli and cover til tender.
- Stir in the milk, soup and cheese.
- Transfer to a baking dish and top with more cheese.
- Bake and serve.
Use any kind of long grain white rice in this recipe. I don’t recommend making substitutes as the liquid ratio could be off – this recipe is specifically for long grain white rice.
No. Add uncooked long grain white rice in step 3.
Yes. Stir in 2 cups of cooked shredded (or cubed) chicken in step 5.
Store leftover broccoli rice casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Serving Suggestions
This broccoli rice casserole is a super filling dinner by itself, or serve it up as a side with some of these favorite mains.
However you enjoy it, this recipe is a keeper! Full of flavor, it’s perfectly comforting.
Tips!
- Use a large pot to cook the casserole before baking it. This recipe makes enough for 8 servings, so make sure your pot is big enough!
- This recipe is easily doubled, but if you do make extra, be sure to use a larger baking dish.
- Try adding in other veggies. Toss in some carrots or frozen mixed veg with the broccoli.
Creamy and cheesy, this is one delicious meal. I also love that it’s freezer friendly, perfect for those lazy dinners after a long day!
Can I use frozen broccoli?
Yes. Let the frozen broccoli florets thaw, drain any excess liquid, and chop into pieces. Add the chopped broccoli in step 4 and continue with the recipe as written.
What other kind of soup can I use?
Instead of cream of chicken soup, use cream of mushroom or cream of celery soup.
What kind of cheese should I use?
Use your favorite kind of shredded cheese. I love using shredded cheddar cheese in this casserole. For best results, buy a block of cheese and shred it yourself – freshly shredded cheese melts better than pre-shredded cheese.
More Cheesy Casserole Recipes We Love
- Macaroni and Cheese Casserole
- Ham and Cheese Breakfast Casserole
- Crockpot Spaghetti Casserole
- Cheesy Tater Tot Casserole
This broccoli rice casserole recipe is a traditional family favorite, and for good reason. Simple to make, simple ingredients and everyone who tries it LOVES it!
More Easy Vegetarian Recipes to Try:
- Vegetarian Tikka Masala
- Vegan Chili
- Spinach Stuffed Shells
- Creamy Baked Pasta Primavera
- Thai Vegetable Curry
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Broccoli Rice Casserole Recipe
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Ingredients
- 4 tablespoons unsalted butter
- 1 onion diced
- 2 cloves garlic minced
- 1 ¼ cups long grain white rice
- 2 ½ cups low-sodium chicken broth
- 16 ounces broccoli florets chopped
- ⅓ cup milk
- 10 ½ ounces cream of chicken soup 1 can
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large saucepan set over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant.4 tablespoons unsalted butter, 1 onion, 2 cloves garlic
- Add the rice and stir to coat. Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes.1 ¼ cups long grain white rice, 2 ½ cups low-sodium chicken broth
- Remove the lid and add the broccoli. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes.16 ounces broccoli florets
- Turn off the heat and stir in the milk, cream of chicken soup, and half of the cheese.⅓ cup milk, 10 ½ ounces cream of chicken soup, 2 cups shredded cheddar cheese
- Transfer the mixture to the prepared baking dish and smooth into one even layer. Top with the remaining cheese and cover with foil.
- Bake for 25 minutes. Remove the foil and bake for another 10 minutes.
- Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
This turned out well and was a great side dish! I wasn’t sure if I was supposed to use the broccoli I had cut into florets as is or if I was supposed to chop them up into little pieces, but after looking at the pictures I realized they were just florets, so that’s what I went with. There are lots of broccoli casserole recipes around, but this included rice and was exactly what I was looking for. Will definitely make it again!
So glad you enjoyed it, Helen!
I am sure this rates all the stars. Wanted to say such a good idea to put the ingredients again with the step by step directions.