Broccoli and Rice Casserole

Name: Broccoli and Rice Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 cups fresh broccoli, (cut into bite-sized pieces); 3 tablespoons butter; 1 small onion, (finely diced); 3 tablespoons all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon chicken soup base; ½ teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups milk; 21 ounces cream of chicken soup ((two 10.5-ounce cans)); ½ cup sour cream; 4 ounces cream cheese, (softened); 2½ cups Colby jack cheese, (shredded); 2½ cups cooked white rice

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

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Table of Contents

Broccoli And Rice Casserole Ingredients
How To Make This Broccoli Rice Casserole Recipe
How to Serve
Storage
More Recipe You’ll Love
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Filled with broccoli, rice, and plenty, this easy broccoli and rice casserole is a one- pan dish that is sure to be a crowd pleaser!

This cheesy broccoli and rice casserole is an irresistible classic that’s hearty and comforting, taking only a few minutes to put together. The delicious old-fashioned recipe is filled with broccoli, cheese, rice, and spices, ideal for Meatless Monday or a creamy side dish to compliment your favorite meal.

Broccoli And Rice Casserole Ingredients

broccoli and rice casserole raw ingredients that are labeled

You will need:

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

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 them 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. This would also be a great way to use leftover rice from a previous mea

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

CHICKEN: Add oven baked chicken or even leftover rotisserie chicken from the grocery store to this delicious dish 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, either regular or panko crumbs for extra crunch, or crushed Ritz crackers on top as well, to brown when baking.

FRIED ONIONS: You could also top this great side dish with fried onions for extra flavor and a yummy crunch.

CREAM SOUP: If you don’t have cream of chicken on hand, you can substitute another favorite cream soup, such as cream of celery or cream of mushroom 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-inch casserole dish with nonstick spray.

STEP THREE: Fill a medium-sized 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 them to the sauce.

STEP SIX: In a medium-sized 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, salt, 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.

milk and cream of chicken soup whisked in a bowl

STEP TEN: Whisk in the sour cream and softened cream cheese, 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.

cooked rice and broccoli florets added to the sauce in a bowl

STEP THIRTEEN: Stir well and pour into the prepared casserole dish.

casserole dish poured into a baking dish

STEP FOURTEEN: Bake for 25 minutes, uncovered.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested cooking time approaches.

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

PRO TIP:

For a browned cheese, you can turn the broiler on for the last couple of minutes, making sure to keep a close eye on the casserole.

shredded cheese sprinkled on top of the casserole in a baking dish

STEP SIXTEEN: Let sit for 10 minutes to firm up.

How to Serve

This cheesy broccoli rice casserole is a good side dish alongside our Italian chicken recipe or grilled chicken breanst. A warm batch of soft and fluffy dinner rolls would be just the thing to mop up all that extra cheesy sauce that is left.

For more cozy casseroles, our beef and noodle casserole and sour cream noodle bake are two more of our favorites.

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Southern Corn Casserole

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Cheesy Potato Casserole

Storage

IN THE FRIDGE: Leftover broccoli cheese rice 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°F for about 20 minutes.

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

close up shot of broccoli and rice casserole in a white bowl

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.

FREQUENTLY ASKED QUESTIONS

Can I freeze this casserole?

This easy recipe can easily be kept in the freezer for up to three months. Thaw in the fridge overnight and then warm in the oven before serving.

What size baking dish do I need?

For best results, use a 9×13 baking dish for this recipe.

What vegetable could I use in place of broccoli?

This great casserole could be made using asparagus, zucchini, cauliflower, peas, carrots, or corn in place of the broccoli.

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Broccoli and Rice Casserole

5 from 4 votes

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

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Ingredients

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

Instructions

Preheat the oven to 350°F.
Lightly spray a 9×13-inch casserole dish with nonstick spray.
Fill a medium-sized 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 them to the sauce.
In a medium-sized 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, salt 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 1½ cups of the shredded Colby jack cheese, whisking until smooth.
Add the 2½ cups of cooked rice and the completely drained broccoli florets to the sauce.
Stir well, and pour into the prepared casserole 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.
Let sit for 10 minutes to firm up. Serve hot.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested cooking time approaches.
For a browned cheese, you can turn the broiler on for the last couple of minutes, making sure to keep a close eye on the casserole.

Nutrition

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