Broccoli and Rice Casserole

Filled with broccoli, rice, and two different types of cheese, this easy weeknight, one pan dish is sure to be a crowd pleaser!

Jump to Recipe

This easy, cheesy broccoli and rice casserole is an irresistible classic. Hearty, creamy, and comforting, it only takes a few minutes to put together from scratch and bake. This delicious old-fashioned family favorite recipe is filling with broccoli, cheese, rice, and spices — ideal for Meatless Monday or a side dish to compliment your favorite dinner.

Check out these other awesome dinner recipes! This One Pot Chicken and Rice and this Easy Vegetable Casserole are both delicious, hearty recipes that will hit the spot.

MORE CASSEROLE RECIPES:
Chicken and Rice Casserole | Cabbage Roll Casserole

BROCCOLI AND RICE CASSEROLE INGREDIENTS

You will need:

• 6 cups fresh broccoli (cut into bite sized pieces)
• 2 ½ cups cooked white rice
• 3 tablespoons butter
• 1 small onion, finely diced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 10.5-ounce can of cream of chicken soup
• 1 tablespoon chicken soup base
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 4 ounces cream cheese, softened
• ½ cup sour cream
• 2 ½ cups colby jack cheese, shredded

SUBSTITUTIONS AND ADDITIONS

BROCCOLI: You can use fresh broccoli and cut the florets and steam them yourself, or you can use a bag of frozen broccoli florets and cook it in the microwave before adding it to your recipe.

CAULIFLOWER: You could use fresh or frozen cauliflower as well in this recipe.

CARROTS: I love adding carrots to this casserole as well.

RICE: Any type of rice will work for this recipe. White or brown rice is fine! Two of my favorites are basmati and jasmine rice. If I’m in a hurry I tend to use minute rice.

CHEESE: You can swap out the colby jack cheese for pretty much any kind of shredded cheese. Mozzarella, provolone, cheddar, swiss, any kind will do!

CHICKEN: Add oven baked chicken to this recipe to make it a complete one-pan dinner. You could also serve with our Instant Pot turkey breast.

BREADCRUMBS: Some people like to add a dash of breadcrumbs on top as well, to brown when baking.

FRIED ONIONS: You could also top with fried onions for added flavor and a yummy crunch.

CREAM SOUP: If you don’t have cream of chicken on hand, you can substitute for another favorite cream soup and it will still be good.

HOW TO MAKE THIS BROCCOLI RICE CASSEROLE RECIPE

STEP ONE: Preheat the oven to 350 degrees F.

STEP TWO: Lightly spray a 9×13 baking dish with nonstick spray.

STEP THREE: Fill a medium size saucepan with water. Heat the water on medium high heat, to a slow rolling boil.

STEP FOUR: Add the broccoli florets to the boiling water and cook for 3 to 4 minutes.

STEP FIVE: Using a colander, drain the broccoli florets. Keep the florets in the strainer until it is time to add to the sauce.

STEP SIX: In a medium size stock pot, over medium heat, melt the 3 tablespoons of butter.

STEP SEVEN: Add the finely diced onion, and saute for 5 to 7 minutes, or until the onions are soft and translucent.

STEP EIGHT: Whisk in the 3 tablespoons of all-purpose flour, garlic powder, onion powder, chicken soup base, paprika and black pepper. Whisking constantly, allow the flour and onion mixture to cook for 30 seconds to 1 minute.

STEP NINE: Slowly whisk in the 2 cups of milk and 2 cans of cream of chicken soup. Keep whisking until the sauce is smooth and thickening.

STEP TEN: Whisk in the sour cream and softened cream cheese, whisking until the sauce is smooth.

STEP ELEVEN: Remove from heat and add the 1 ½ cups of the shredded colby jack cheese, whisking until smooth.

STEP TWELVE: Add the 2 ½ cups of cooked rice and the completely drained broccoli florets to the sauce.

STEP THIRTEEN: Stir well and pour into the prepared 9×13 baking dish.

STEP FOURTEEN: Bake for 25 minutes, uncovered.

STEP FIFTEEN: After 25 minutes, remove the baking dish from the oven, sprinkle the remaining 1 cup of shredded cheese and place back in the oven to cook for a further 10 minutes.

STORAGE

IN THE FRIDGE: Leftover casserole should be stored in an airtight container in the fridge for 3 to 5 days and can be reheated on high in the microwave or in the oven at 350 degrees for about 20 minutes.

IN THE FREEZER: You can also freezer leftover casserole by covering it tightly with foil or placing it into an airtight container and storing it in the freezer for up to 3 months.

Creamy and delicious, this rice and broccoli casserole is a classic family favorite for good reason. Loaded with gooey, melted cheese, savory broccoli, fluffy rice, and spices, this simple, homemade recipe will be a crowd-pleaser.

MORE RECIPES YOU’LL LOVE

• Broccoli Salad
• Broccoli Cauliflower Salad
• Broccoli Slaw
• Mashed Potato Casserole

Broccoli and Rice Casserole

5 from 1 vote

Filled with broccoli, rice, and two different types of cheese, this easy weeknight, one pan dish is sure to be a crowd pleaser!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 6 cup fresh broccoli florets cut into bite size pieces
• 2 1/2 cup cooked rice
• 3 tbsp butter
• 1 small onion finely diced
• 3 tbsp all-purpose flour
• 2 cup milk
• 2 10.5oz can cream of chicken soup
• 1 tbsp chicken soup base
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 4 oz cream cheese softened
• 1/2 cup sour cream
• 2 1/2 cup colby jack cheese shredded

Instructions

 

• Preheat oven to 350 degrees.
• Lightly spray a 9×13 baking dish with nonstick spray.
• Fill a medium size saucepan with water. Heat the water on medium high heat, to a slow rolling boil.  
• Add the broccoli florets to the boiling water, and cook for 3 to 4 minutes.
• Using a colander, drain the broccoli florets. Keep the florets in the strainer until it is time to add to the sauce.
• In a medium size stock pot, over medium heat, melt the 3 tablespoons of butter.
• Add the finely diced onion and saute for 5 to 7 minutes, or until the onions are soft and translucent.
• Whisk in the 3 tablespoons of all-purpose flour, garlic powder, onion powder, chicken soup base, paprika, and black pepper. Whisking constantly, allow the flour and onion mixture to cook for 30 seconds to 1 minute.
• Slowly whisk in the 2 cups of milk and 2 cans of cream of chicken soup. Keep whisking until the sauce is smooth and thickening.
• Whisk in the sour cream and softened cream cheese, whisking until the sauce is smooth.
• Remove from heat and add the 1 ½ cups of the shredded cheese, whisking until smooth.
• Add the 2 ½ cups of cooked rice and the completely drained broccoli florets to the sauce.
• Stir well, and pour into the prepared 9×13 baking dish.
• Bake for 25 minutes, uncovered.
• Remove the baking dish from the oven, sprinkle the remaining 1 cup of shredded cheese and place back in the oven to cook for a further 10 minutes.
• Serve hot.

Nutrition

Calories: 422kcal | Carbohydrates: 28g | Protein: 17g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 700mg | Potassium: 430mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1418IU | Vitamin C: 62mg | Calcium: 423mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb