Try this Southern Broccoli Rice Casserole Recipe! Packed with creamy goodness, cheddar cheese, and fresh broccoli, it's perfect for busy nights.
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This Southern classic combines creamy Campbell's Cream of Chicken soup, fresh broccoli, cheddar cheese, and cooked rice into a homey, flavorful casserole. Whether it's a side dish or a hearty main, this recipe will quickly become a family favorite!
Why we love this recipe
- Easy to Make: Perfect for busy weeknights or prepping ahead.
- Kid-Friendly: A cheesy, delicious way to sneak veggies into your family’s diet.
- Soulful Flavor: A touch of seasoned salt brings that comforting Southern taste.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Yellow onion: Make sure to dice it finely so it blends well with the other ingredients (better for your picky eaters too). If you don't feel like chopping up an onion, substitute with onion powder.
- Unsalted butter: We like to use unsalted butter because it allows us to control the saltiness, but you can sub for salted butter or olive oil.
- Fresh broccoli florets: Chop it into bite-sized pieces so it cooks evenly!
- Cream of chicken soup: This is the creamy base for the casserole and it binds everything together.
- Cooked rice: You can use leftover or day old rice. I used white rice cooked in chicken broth.
- Milk: We used whole milk, but this helps to thin out the mixture, making it easier to combine everything together.
- Shredded cheddar cheese: Pre-shredded cheese or block cheese that you shred yourself.
- Seasoned salt: Adds a little soul food flavor to the dish. Any all purpose seasoning would also work.
- Black pepper, garlic powder, and paprika: For added flavor. I sprinkle a little paprika on top before baking.
Recipe Variations & Substitutions
- Add Protein: Stir in shredded chicken, ground turkey, or cooked sausage.
- Use Brown Rice: Swap in cooked brown rice for a healthier twist.
- Swap Soups: Try Cream of Mushroom soup for a vegetarian option.
- Frozen Broccoli: Thawed frozen broccoli works in a pinch.
How to Make Southern Broccoli Rice Casserole
Detailed instructions can be found in the recipe card below.
Step 1: Preheat to 350°F (175°C) and grease a 9x9-inch baking dish. Melt butter in a skillet over medium heat. Sauté the diced onion until translucent, about 3 minutes. Add the broccoli and cook for 3-4 minutes until bright green and slightly tender.
Step 2: Stir in the Cream of Chicken soup, cooked rice, 1 ½ cups of shredded cheese, milk, and seasonings. Mix well to combine.
Step 3: Transfer the mixture to your prepared baking dish. Spread it evenly and top with the remaining shredded cheese. Sprinkle paprika for a pop of color (optional)
Step 4: Bake for 25-30 minutes or until the cheese is melted and bubbly. Let it cool for 5 minutes before serving.
Recipe Tips
- Cook Rice in Advance: Using day-old rice adds great texture.
- Don’t Overcook Broccoli: Keep it slightly crisp to avoid mushiness.
- Customize Seasonings: Taste before baking and adjust as needed.
- Double the Batch: Perfect for meal prep or serving a crowd.
What to Serve
This casserole is so delicious, I can honestly eat it by itself as a meal. However, baked chicken is a classic choice. Also, grilled pork chops or roasted zucchini.
Storing and Reheating
- To Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- To Freeze: Cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and bake at 350°F until warmed through.
Commonly Asked Questions
Yes, you can definitely make broccoli rice casserole ahead of time. Follow the recipe up to the point of baking. Cover it tightly with plastic wrap or aluminum foil (or use a lid if your casserole dish has one). Store it in the refrigerator and bake it within the next 2-3 days.
Yes, you can freeze broccoli rice casserole. Allow it to cool completely and either portion it into smaller containers or freezer bags or cover tightly with plastic wrap or aluminum foil in a freezer-safe container or heavy-duty freezer bag. It should keep well for up to 2-3 months. To reheat, thaw the casserole in the refrigerator overnight and then, bake at 350°F (175°C) until it’s heated through, about 30-45 minutes.
This Southern Broccoli Rice Casserole is a nostalgic dish filled with creamy, cheesy goodness that brings everyone back to the table. Whether it’s a comforting weeknight dinner or a festive holiday side, it’s sure to please!
📖 Recipe
Southern Broccoli Rice Casserole Recipe
Ingredients
- ½ yellow onion diced
- 2 tablespoons unsalted butter
- 4 cups broccoli chopped
- 14 ounces cream of chicken soup
- 2 cups cooked rice
- 2 cups sharp cheddar cheese shredded
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- ½ teaspoon granulated garlic
- paprika for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 2 quart baking dish.
- Cook Onion: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 3-5 minutes.
- Add Broccoli: Add the chopped broccoli to the skillet and cook for another 3-4 minutes, stirring occasionally, until the broccoli turns bright green and slightly tender.
- Combine Ingredients: Stir in the cream of chicken soup, cooked rice, 1 ½ cups of shredded sharp cheddar cheese, seasoned salt, black pepper, and granulated garlic. Mix well until everything is combined.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly.
- Garnish: Remove from the oven and sprinkle with paprika for a pop of color.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- Double the Recipe: For larger families or leftovers, simply double the ingredients.
- Storing Leftovers: Let the casserole cool to room temperature. Transfer it to an airtight container or cover the dish tightly with plastic wrap or aluminum foil. Store in the refrigerator. Leftovers will keep well in the refrigerator for up to 3-4 days.
- Freezing: If you want to freeze it, allow it to cool completely. Portion it into smaller containers or freeze it in a tightly sealed container or heavy-duty freezer bag. It should keep for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 30-45 minutes.
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