By Becky Hardin
Published Mar 29, 2022
Simple, quick to make, and perfectly cheesy and comforting, this easy broccoli rice casserole is my perfect go-to recipe after a long day. Filled with tender broccoli and creamy rice, this casserole is hearty and filling– it’s one of my family’s favorite recipes. I also love that it’s freezer-friendly, perfect for those lazy dinners after a long day!
Broccoli rice casserole has been a staple in our family for as long as I can remember, and for good reason. Perfect for a filling family dinner, this comes together so easily for an effortless meal and it’s a great go-to after a long day. Perfectly cheesy, it’s great as a main or side dish, and I guarantee it will become a constant on your weekly menu.
What’s in This Broccoli Rice Casserole Recipe?
- Butter: Unsalted butter helps the onion and garlic cook without burning and adds richness to the dish.
- Onion + Garlic: Create a savory base of flavor for the dish.
- Rice: Use any kind of long-grain white rice in this recipe. I don’t recommend making substitutes as the liquid ratio could be off – this recipe is specifically for long-grain white rice.
- Broth: Low-sodium chicken broth adds so much flavor and moisture to the dish. It’s what helps cook the rice.
- Broccoli: You can use fresh or frozen broccoli for this dish. If using frozen, fully thaw, drain, and pat dry before using to avoid a watery casserole.
- Milk: Adds creaminess and richness to the casserole.
- Cream of Chicken Soup: Adds tons of flavor and helps thicken up the casserole. Instead of cream of chicken soup, use cream of mushroom or cream of celery soup.
- Cheese: Use your favorite kind of shredded cheese. I love using shredded cheddar cheese in this casserole. For best results, buy a block of cheese and shred it yourself – freshly shredded cheese melts better than pre-shredded cheese.
Tips for Success
- Use a large pot to cook the casserole before baking it. This recipe makes enough for 8 servings, so make sure your pot is big enough!
- This recipe is easily doubled, but if you do make extra, be sure to use a larger baking dish.
- Try adding in other veggies. Toss in some carrots or frozen mixed veg with the broccoli.
- You can also stir in 2 cups of cooked shredded (or cubed) chicken in step 5.
How to Store and Reheat
Store leftover broccoli rice casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
This broccoli rice casserole is a super filling meat-free dinner by itself, but I like to serve it with protein, too! It’s great with these baked chicken thighs , air fryer salmon , or baked pork chops !
5-Star Review
“This turned out well and was a great side dish! I wasn’t sure if I was supposed to use the broccoli I had cut into florets as is or if I was supposed to chop them up into little pieces, but after looking at the pictures I realized they were just florets, so that’s what I went with. There are lots of broccoli casserole recipes around, but this included rice and was exactly what I was looking for. Will definitely make it again!” -Helen
Ingredients1x2x3x
- ▢ 4 tablespoons unsalted butter (½ stick)
- ▢ 1 onion diced
- ▢ 2 cloves garlic minced
- ▢ 1¼ cups long-grain white rice
- ▢ 2½ cups low-sodium chicken broth
- ▢ 16 ounces chopped broccoli florets fresh or thawed and drained if frozen
- ▢ ⅓ cup milk
- ▢ 10.5 ounces cream of chicken soup (1 can)
- ▢ 2 cups freshly shredded cheddar cheese divided
Video
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large saucepan set over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant. 4 tablespoons unsalted butter, 1 onion, 2 cloves garlic
- Add the rice and stir to coat. Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes. 1¼ cups long-grain white rice, 2½ cups low-sodium chicken broth
- Remove the lid and add the broccoli. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes. 16 ounces chopped broccoli florets
- Turn off the heat and stir in the milk, cream of chicken soup, and half of the cheese. ⅓ cup milk, 10.5 ounces cream of chicken soup, 2 cups freshly shredded cheddar cheese
- Transfer the mixture to the prepared baking dish and smooth into one even layer. Top with the remaining cheese and cover with foil.
- Bake for 25 minutes. Remove the foil and bake for another 10 minutes.
- Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Broccoli Rice Casserole Step by Step
Sauté the Onion: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Melt 4 tablespoons of unsalted butter in a large saucepan set over medium heat. Add 1 diced onion and cook until translucent, about 5 minutes. Stir in 2 minced cloves of garlic and cook until fragrant.
Cook the Rice: Add 1¼ cups of long-grain white rice and stir to coat. Pour in 2½ cups of low-sodium chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes.
Steam the Broccoli: Remove the lid and add 15 ounces of chopped broccoli florets. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes.
Make the Sauce: Turn off the heat and stir in ⅓ cup of milk, 10.5 ounces (1 can) of cream of chicken soup, and 1 cup of shredded cheddar cheese.
Bake the Casserole: Transfer the mixture to the prepared baking dish and smooth it into one even layer. Top with the remaining 1 cup of shredded cheddar cheese and cover with foil. Bake for 25 minutes. Remove the foil and bake for another 10 minutes. Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
More Casserole Recipes to Try!
Ham and Potato Casserole
Crockpot Sweet Potato Casserole Recipe
Turkey Rice Casserole
Chicken Pot Pie Casserole
Broccoli Rice Casserole Recipe
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- 1 onion diced
- 2 cloves garlic minced
- 1¼ cups long-grain white rice
- 2½ cups low-sodium chicken broth
- 16 ounces chopped broccoli florets fresh or thawed and drained if frozen
- ⅓ cup milk
- 10.5 ounces cream of chicken soup (1 can)
- 2 cups freshly shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large saucepan set over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant. 4 tablespoons unsalted butter, 1 onion, 2 cloves garlic
- Add the rice and stir to coat. Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes. 1¼ cups long-grain white rice, 2½ cups low-sodium chicken broth
- Remove the lid and add the broccoli. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes. 16 ounces chopped broccoli florets
- Turn off the heat and stir in the milk, cream of chicken soup, and half of the cheese. ⅓ cup milk, 10.5 ounces cream of chicken soup, 2 cups freshly shredded cheddar cheese
- Transfer the mixture to the prepared baking dish and smooth into one even layer. Top with the remaining cheese and cover with foil.
- Bake for 25 minutes. Remove the foil and bake for another 10 minutes.
- Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
