This cheesy Broccoli Rice Casserole pairs tender broccoli florets and a creamy cheddar sauce with fluffy rice for a comforting, family-friendly meal. It’s simple to prepare, makes a great make-ahead dish, and works well as either a main course or a hearty side.
Easy Broccoli Rice Casserole Recipe
With minimal prep, everyday ingredients, and a rich, creamy cheese sauce, this broccoli rice casserole is a dependable weeknight favorite. It comes together quickly when you start with cooked rice and finishes in the oven with a golden, breadcrumb-topped crust. The result is comforting, cheesy, and full of flavor—perfect for families and potlucks.
Why You’ll Love This Broccoli Rice & Cheese Casserole
This casserole is popular for good reasons:
- Fast and simple: Starting with cooked white rice keeps hands-on time short. The cheese sauce comes together on the stovetop in minutes before baking.
- Versatile: Serve it as a vegetarian main or as a side to roasted or pan-fried meats. It pairs well with classic comfort dishes.
- Make-ahead friendly: You can assemble the casserole ahead of time and bake it when you’re ready, and leftovers freeze and reheat well.
What You’ll Need
This recipe uses a handful of pantry-friendly ingredients. Quantities appear in the recipe card below.
- Cooked white rice – Use freshly cooked rice or leftover rice from another meal.
- Broccoli florets – Steam until bright green and just tender; avoid overcooking so the texture stays pleasant.
- Onion – Adds sweetness and depth when softened in butter.
- Butter – For sautéing the onion and for the breadcrumb topping.
- Condensed cream of chicken soup – Creates the creamy base; you can use a cream-of-broccoli soup to keep the dish vegetarian if preferred.
- Sour cream and cream cheese – These give the sauce richness and silkiness; soften the cream cheese for easier blending.
- Shredded cheddar cheese – Sharp cheddar offers a bold, tangy flavor; use mild cheddar for a subtler taste or mix cheeses to your liking.
- Seasonings – Salt, pepper, garlic powder, and paprika round out the flavor.
- Italian breadcrumbs – Mixed with melted butter for a crunchy, golden topping; panko, crushed crackers, or chips work as substitutes.
How To Make Broccoli Rice Casserole
Here is a concise overview of the steps. Exact measurements and a full ingredient list are below in the recipe card.
- Steam the broccoli: Steam florets 5–7 minutes until bright green and tender, then set aside.
- Make the sauce: Sauté chopped onion in butter until translucent. Stir in condensed soup, sour cream, and softened cream cheese until smooth. Add 1 cup of shredded cheddar and seasonings; stir until melted and combined.
- Combine: Mix cooked rice and steamed broccoli with the cheese sauce. Spread into a greased 9×13-inch casserole dish, top with the remaining cheese.
- Topping and bake: Combine breadcrumbs with melted butter, sprinkle over the casserole, and bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden.
Tips & FAQs
Tips & FAQs
Helpful pointers to make this casserole turn out well every time.
- Rice options: You can substitute brown or wild rice for a nuttier flavor; adjust cooking and texture expectations accordingly.
- Frozen broccoli: Frozen broccoli works—thaw and drain well so the casserole doesn’t get watery.
- Adding meat: Stir in cooked diced chicken, turkey, ham, or cooked ground beef for a protein-rich casserole.
- Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. You can also freeze a fully assembled casserole (wrapped tightly) for longer storage.
Serving Suggestions
Serve this casserole as a main for a meatless meal or as a side to roasted or pan-fried proteins such as baked chicken thighs, chicken tenders, or pork chops. If you add cooked chicken or another protein into the casserole, it can stand alone as a complete dinner.
How to Store & Reheat Leftovers
- Fridge: Store cooled leftovers in an airtight container for 3–4 days.
- Reheat: Reheat in the oven or microwave until warmed through.
- Freezer: Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator 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
Servings: 8 people
Prep: 15 mins Cook: 25 mins Total: 40 mins
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 (for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Steam the broccoli florets for about 5–7 minutes, until bright green and tender. Set aside.
- In a skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the condensed soup, sour cream, and cream cheese until smooth and combined.
- Add 1 cup of shredded cheddar cheese, salt, pepper, garlic powder, and paprika. Stir until the cheese melts into the sauce.
- In a large bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Mix until evenly coated.
- Spread the mixture into the prepared casserole dish. Sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
- Mix breadcrumbs with 2 tablespoons melted butter, then sprinkle this mixture over the casserole.
- Bake for 20–25 minutes, or until bubbly and the top is golden brown.
- Garnish with chopped parsley if desired, then serve warm.
Nutrition
Calories: 536 kcal | Carbohydrates: 43 g | Protein: 16 g | Fat: 34 g | Saturated Fat: 18 g
Cholesterol: 89 mg | Sodium: 1301 mg | Fiber: 2 g | Sugar: 4 g | Vitamin C: 42 mg
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