Why You’ll Love Broccoli Casserole with Rice Recipe

It’s quick to assemble thanks to frozen broccoli and instant rice—perfect for busy weeknights.
You get a rich, creamy texture and comforting flavour that works as a side or even a main.
The dish is flexible: you can switch up the soup base, cheese sauce or even add cooked chicken to turn it into a full meal.
It’s a crowd‑pleaser—simple yet satisfying.

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 processed cheese sauce
Salt, to taste
Ground black pepper, to taste

Directions

Preheat the oven to 350 °F (175 °C).
Cook the instant rice according to package directions. Cook the frozen chopped broccoli as directed; drain.
In a medium pan over medium heat, melt the butter. Add the chopped onion and cook, stirring, until softened (about 3 to 5 minutes).
In a large bowl, combine the cooked rice, drained broccoli, sautéed onion, the two cans of condensed cream of mushroom soup, and the jar of cheese sauce. Season with salt and ground black pepper to taste. Transfer the mixture into a 9×13‑inch casserole dish.
Bake in the preheated oven for 30 to 40 minutes, or until the top is golden and the casserole is heated through.
Remove from the oven and let it rest briefly before serving.

Servings and timing

Serves: 12
Prep time: about 10 minutes
Cook time: about 50 minutes
Total time: about 1 hour

Variations

Add cooked, diced chicken or turkey to make this a hearty main dish.
Swap the cream of mushroom soup for cream of chicken or cream of celery for a different flavour base.
Use a different cheese sauce (or even shredded cheddar cheese) for a stronger cheese flavour.
For more texture, stir in 1 cup of chopped mushrooms or bell peppers with the onion.
Sprinkle crushed crackers or panko breadcrumbs mixed with 2 Tbsp melted butter on top before baking to add a crunchy topping.

Storage/Reheating

Storage: Allow the casserole to cool to room temperature, then cover and refrigerate for up to 3‑4 days.
Freezing: You can freeze the cooled casserole in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, cover the casserole dish with foil and heat in a 350 °F (175 °C) oven for about 20 minutes (or until heated through). If reheating a single portion, you may use a microwave: cover loosely, heat on medium power until warmed, stirring halfway.

FAQs

What type of rice works best for this recipe?

Instant rice is recommended in the original version to keep the recipe quick and simple. You can use cooked long‑grain rice instead if you prefer—just make sure it’s fully cooked before combining.

Can I use fresh broccoli instead of frozen?

Yes—if using fresh broccoli, chop it into florets and cook until just tender. Drain well, then proceed with the recipe.

Is this casserole gluten‑free?

As written, it may not be gluten‑free, since the condensed soup may contain wheat and instant rice may have additives. To make it gluten‑free, use a gluten‑free cream soup and check that your rice is labelled gluten‑free.

How can I make this dish lower in fat?

You could reduce the butter slightly, choose a low‑fat cream soup, use a lighter cheese sauce, or substitute part‑skim cheese. Keep in mind that texture and richness may be altered.

Can I add extra vegetables?

Absolutely. Vegetables such as chopped mushrooms, bell pepper, zucchini or cauliflower can be added. Sauté them with the onion so they’re partially cooked before combining.

Will the casserole dry out when reheated?

It can if uncovered for too long. To help retain moisture, cover the dish with foil when reheating, and you may add a splash of broth or milk before heating to refresh the texture.

How can I make a crunchy topping?

Before baking, sprinkle crushed crackers (like Ritz) or panko breadcrumbs mixed with 2 Tbsp melted butter over the top layer. Bake as directed for a golden, crispy finish.

Can I prepare this ahead of time?

Yes. You can assemble the casserole, cover it, and refrigerate it for a few hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

What temperature and time for baking from refrigerated state?

If the casserole is chilled, bake at 350 °F (175 °C) for around 35‑45 minutes (rather than 30‑40) until heated through and top is golden.

Can I use a different size baking dish?

Yes—but be aware this will change the depth of the casserole and possibly require adjustment of baking time. If using a smaller dish, it may bake faster; if larger, it may take longer. Aim for a depth of about 2 inches for even baking.

Conclusion

This broccoli‑and‑rice casserole delivers comforting flavours and creamy texture with minimal fuss. Whether you serve it as a side at a family dinner or elevate it to a main dish by adding chicken, it’s a versatile and satisfying choice. The ease of frozen broccoli and instant rice means you can have it on the table quickly while still offering a home‑style dish that pleases everyone.