Why You’ll Love Broccoli Casserole with Rice Recipe
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It uses frozen broccoli and instant rice for a quick and easy prep—perfect for busy weeknights.
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The combination of rice, broccoli, and cheese offers a comforting texture and rich flavor.
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It’s flexible: you can swap in different cheeses, soups, or even add chicken to make it one‑dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups instant rice
¼ cup butter
¾ cup chopped onion
2 (10‑ounce) packages frozen chopped broccoli
2 (10.5‑ounce) cans condensed cream of mushroom soup
1 (16‑ounce) jar process cheese sauce
Salt to taste
Ground black pepper to taste
Directions
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Preheat the oven to 350 °F (175 °C).
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Cook the instant rice according to the package directions. Meanwhile, cook the frozen broccoli as directed and drain well.
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In a medium pan over medium heat, melt the butter. Add the chopped onion and sauté for 3–5 minutes until softened.
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In a large bowl or directly in a 9×13-inch casserole dish, combine the cooked rice, drained broccoli, sautéed onions, condensed soup, and cheese sauce. Season with salt and pepper to taste.
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If mixed in a bowl, transfer the mixture to a greased 9×13-inch baking dish.
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Bake uncovered in the preheated oven for 30–40 minutes until hot and lightly golden on top.
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Remove from oven and serve warm.
Servings and timing
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Servings: About 12
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Prep Time: 10 minutes
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Cook Time: 30–40 minutes
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Total Time: Approximately 1 hour
Variations
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Add cooked chicken or shredded rotisserie chicken to make it a full meal.
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Use cream of chicken or cheddar soup instead of mushroom for a flavor twist.
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Substitute the cheese sauce with shredded cheddar or a cheese blend.
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Add a crunchy topping of buttered crackers or panko crumbs before baking.
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Use cooked long-grain rice if you prefer a firmer texture over instant rice.
Storage/Reheating
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Store leftovers in an airtight container in the fridge for up to 3–4 days.
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Reheat covered in a 350 °F oven for 15–20 minutes or microwave individual portions until hot.
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If it becomes dry, add a splash of milk or cream before reheating to restore moisture.
FAQs
What type of rice can I use?
You can use instant rice for convenience or substitute it with pre-cooked long-grain rice for a heartier texture.
Can I use fresh broccoli instead of frozen?
Yes. Steam or blanch fresh broccoli until tender, then drain and use as directed in the recipe.
Is there a vegetarian version of this dish?
Yes. The recipe is already meat-free. Just ensure the soup and cheese sauce are vegetarian-friendly.
Can I make this ahead of time?
Definitely. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Can I freeze this casserole?
Yes. After baking and cooling, freeze tightly wrapped for up to 2–3 months. Thaw before reheating.
How can I make it gluten-free?
Use gluten-free versions of the condensed soup and cheese sauce, and ensure the rice is gluten-free.
Can I add other vegetables?
Absolutely. Mushrooms, bell peppers, or cauliflower work well as add-ins.
How do I get a crispier top?
Sprinkle crushed crackers or panko crumbs mixed with melted butter over the top before baking.
What can I serve with this casserole?
It pairs well with grilled or roasted meats, a crisp green salad, or fresh steamed vegetables.
Will the texture change if I use shredded cheese instead of cheese sauce?
Yes. Shredded cheese results in a thicker consistency. Add a bit of milk or cream to maintain creaminess.
Conclusion
This Broccoli Casserole with Rice is a go-to comfort food recipe that’s simple, versatile, and always satisfying. Whether you serve it as a side or turn it into a full meal, it’s sure to become a family favorite. Feel free to make it your own with different mix-ins, toppings, or soup bases—this dish is as flexible as it is delicious.
