Broccoli Cheese Rice Casserole
Our broccoli cheese rice casserole is rich, creamy, and loaded with cheesy flavor. It’s a crowd-pleasing side dish that’s always a hit.
You may also like my broccoli pasta casserole and chicken broccoli rice.
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Why You’ll Love It
When I need a side dish that works for both weeknights and holidays, I make this broccoli cheese rice casserole. It s simple, comforting, and always gets a lot of compliments.
This one has a mix of creamy soups, tender broccoli, and rice that makes it filling enough to pair with just about any meal.
It’s creamy, cheesy, and full of flavor. The ingredients are simple, and it works just as well for holidays, potlucks, or easy dinners. Plus, the leftovers reheat really well.
Ingredients You’ll Need
- Broccoli: frozen chopped broccoli, thawed and drained well.
- Rice: cooked white rice is my go-to. Long-grain, jasmine, or basmati will work.
- Butter: unsalted butter to sauté the veggies.
- Onion: adds flavor and a little sweetness.
- Celery: gives the casserole texture.
- Cream of chicken soup: creates a creamy base.
- Cheddar cheese soup: makes it extra cheesy.
- Milk: whole milk blends everything together and adds some moisture.
- Garlic powder: adds a little flavor.
- Salt and pepper: for added flavor.
- Cheddar cheese: add it as a topping for extra cheesiness.
How to Make Broccoli Cheese Rice Casserole
Preheat the oven to 350°F, and grease a 9×13 baking dish. In a large bowl, mix the broccoli with the rice, then spread it evenly in the dish.
In a skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened. Stir in the soups, milk, garlic powder, salt, and pepper. Keep stirring until everything is smooth and blended.
Pour the sauce over the broccoli and rice, and gently stir so it’s coated. Sprinkle on the cheddar cheese.
Cover the dish and bake for 20 minutes. Take off the cover, and bake another 5 to 10 minutes until the top is bubbly and the cheese melts.
Quick Tip
Drain the broccoli really well so the casserole doesn’t get watery.
How to Store Leftovers
Keep leftover casserole in a sealed container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
You can also freeze it. Just bake it, let it cool, and wrap tightly. It keeps in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
More Side Dish Recipes
- Crock Pot Corn Casserole
- Crock Pot Mashed Potatoes
- Green Bean and Corn Casserole
- 3 Cheese Mac and Cheese
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Ingredients
- 30 ounces frozen chopped broccoli, thawed and well drained (3 packages, 10-ounces each)
- 3 cups cooked white rice
- 2 tablespoons unsalted butter
- ½ large onion, diced
- ½ cup celery, chopped
- 1 (10 ¾ ounce) can cream of chicken soup
- 1 (10 ½ ounce) can condensed cheddar cheese soup
- 1 cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F, and grease the 9×13 baking dish.
- Stir the broccoli and rice together in a large bowl. Spread the mixture evenly in the baking dish.30 ounces frozen chopped broccoli3 cups cooked white rice
- Melt the butter in the skillet over medium heat. Add the onion and celery, and cook until softened.2 tablespoons unsalted butter½ large onion½ cup celery
- Stir in the cream of chicken soup, cheddar cheese soup, milk, garlic powder, salt, and pepper. Cook until the mixture is smooth.1 (10 ¾ ounce) can cream of chicken soup1 (10 ½ ounce) can condensed cheddar cheese soup1 cup whole milk½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper
- Pour the sauce over the broccoli and rice. Stir gently to coat, then sprinkle the cheddar cheese evenly on top.1 cup shredded cheddar cheese
- Cover the dish with foil, and bake for 20 minutes. Remove the foil and bake 5 to 10 minutes more until the top is bubbly and the cheese melts.