This cheesy broccoli rice casserole is easy to make and full of delicious flavor. It’s a great way to sneak in some veggies, and both kids and adults will enjoy it, making it perfect for busy weeknights.
Hey family! This recipe incredibly easy to make—perfect for those hectic weeknight dinners when you’re juggling work, school, and practices. The flavor is bomb (shoutout to Lawry’s). Just a little sprinkle of seasoned salt adds a perfect bit of soul food flavor.
One of the best parts about this dish is how it gets my kids to eat their veggies. My daughter, bless her heart, loves veggies. But my son? He’s a different story. He’s doesn’t want to eat broccoli unless it’s smothered in cheese. So, I make this easy broccoli rice casserole recipe to sneak those greens into his diet. He’s all about the rice, and the cheesy goodness makes it a win-win.
Mom Tip: I chop the onion really finely so the kids don’t even notice it’s there. And for the broccoli, I cut it into bite-sized pieces. It’s a great way to make sure they’re getting some vegetables without any fuss.
This recipe is a lifesaver during busy back-to-school nights. When we’re rushing to get the kids to cheer, football, or basketball practice, this casserole is a quick fix. It’s also delicious enough for the parents to enjoy after a long day when you just don’t feel like cooking. We’ve all been there!
So, give this cheesy broccoli and rice casserole a try. It’s simple, satisfying, and sure to please everyone at the table. Happy cooking!
What We Love About This Cheesy Broccoli Rice Casserole
Ingredient Notes
Here are the ingredients you’ll need for Broccoli Rice Casserole:
- 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
- Chicken: To make it more filling, you can add cooked chicken breast or rotisserie chicken. Just shred or chop the chicken and mix it with the other ingredients before baking.
- Brown rice: If you prefer, you can use cooked brown rice instead.
- Instant rice: A quick and easy substitute for regular cooked rice. Just prepare it according to the package instructions and use it in the recipe.
- Cream of mushroom soup: This is a great substitute if you want a different flavor or if you’re avoiding chicken.
- Frozen broccoli: If you don’t have fresh broccoli, frozen broccoli works just as well. Just make sure to thaw and drain it before adding it to the casserole.
Tools You’ll Need
Here are the kitchen tools and equipment you’ll need to make this broccoli rice recipe:
- A 9×9 (2-quart) baking dish
- Large skillet
How to Make Cheesy Broccoli Rice Casserole
- First, preheat your oven to 350°F (175°C), and give your baking dish a light grease so nothing sticks. Then, grab a skillet, melt some butter over medium heat, and toss in your diced onion. Let it cook for a few minutes until it’s soft and translucent.
- Next, add your chopped broccoli to the skillet and let it cook for a few minutes until it’s bright green and just starting to get tender. Now, stir in the cream of chicken soup, your cooked rice, most of the shredded cheese, and all your seasonings. Mix it all together until everything’s well combined.
- Once that’s done, pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the rest of the cheese on top. Sprinkle a little paprika for some color.
- Pop it in the oven and bake for about 25-30 minutes, or until the cheese on top is melted and bubbly. When it’s done, take it out and let it cool for a few minutes before enjoying.
Recipe Tips for Success
- Cook the rice ahead of time so it’s ready to mix in. This helps make things easier on busy weeknights also.
- Don’t Overcook the Broccoli. Cook it just until it’s bright green and slightly tender. It’ll cook more in the oven.
- Season to Taste. Taste the mixture before baking and adjust the seasoning if needed.
- Double the Recipe if you’re feeding a crowd or want leftovers.
What to Serve With Broccoli Rice Casserole
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.
How to Store Leftovers
To store leftovers, allow the broccoli cheese casserole to cool to room temperature. Transfer to airtight container or cover the dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Commonly Asked Questions
Below are answers to some of the most commonly asked questions to help ensure your broccoli rice casserole turns out perfectly every time.
Can you make broccoli rice casserole ahead of time?
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.
Can you freeze broccoli rice casserole?
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.
Summary
This broccoli cheese rice casserole is great as a side dish or even as a main meal if you’re craving something filling and tasty.
Easy Broccoli Rice Casserole Recipe
Ingredients
- 1/2 yellow onion diced
- 2 tablespoons unsalted butter
- 4 cups fresh broccoli chopped
- 1 14-ounce can of cream of chicken soup
- 2 cups cooked rice
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- Paprika for garnish
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 1/2 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 1/2 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.
