You know those meals that always show up at family dinners, potlucks, or on a random Tuesday when everyone’s hungry and no one wants to cook for hours? This is one of those.
The first time I had this casserole, it wasn’t about presentation. It was scooped straight from a baking dish, still bubbling, with melted cheese stretched from corner to corner—and that’s all it needed to be.
What makes this dish work isn’t just the mix of broccoli, rice, and cheese—it’s how well they hold together. The rice stays soft, the broccoli adds texture, and the cheese pulls it all into one warm, creamy bite. It’s the kind of meal that doesn’t require a lot of explaining. You scoop it, you eat it, you go back for seconds.
Why You’ll Keep Coming Back to This
Comforting, hearty, and hits the mark every time without fail.
- One pan, easy prep, minimal cleanup
- Great for leftovers or meal prep
- Family-friendly with no extra sides needed
- Feels rich but uses simple pantry ingredients
Everything You’ll Need to Make It
The ingredients are basic but come together in a way that feels more like a meal than just a side. You can keep it classic or add a few extras depending on what you’ve got around.
- Cooked Rice – Any kind works: white, brown, jasmine, or even leftover rice
- Broccoli Florets – Fresh or frozen, chopped into bite-sized pieces
- Cheddar Cheese – Sharp or mild, grated
- Cream of Mushroom or Cream of Chicken Soup – Acts as the base for the sauce
- Milk or Sour Cream – Thins the soup slightly and adds creaminess
- Salt and Black Pepper – Essential seasoning
- Butter or Olive Oil – For sautéing and baking
- Optional: Garlic, Onion, or Paprika – Adds depth or a bit of kick
- Optional: Extra Toppings like Crushed Crackers or Cheese – For a crispy baked finish
All together, these make a warm, soft casserole with enough texture and flavor to stand on its own.
Step-by-Step Guide to Making the Casserole
This is the kind of recipe where you can prep everything in one bowl, pour it in a dish, and forget about it until the oven timer goes off.
- Cook the Rice and Broccoli – Use leftover rice or make fresh. Steam or boil the broccoli until just tender. Drain well.
- Make the Sauce Base – In a large bowl, stir together soup, milk or sour cream, salt, pepper, and any extra spices you’re using.
- Add the Cheese and Veggies – Fold in the grated cheese, cooked broccoli, and rice until evenly coated.
- Transfer to a Baking Dish – Spread the mixture into a greased 9×13-inch baking dish. Press it down gently to flatten.
- Top and Bake – Sprinkle with more cheese or your choice of toppings. Bake at 350°F (175°C) for 25–30 minutes until hot and bubbly.
Once out of the oven, let it sit for a few minutes before serving so it holds together better when sliced or scooped.
What to Serve Alongside
It can definitely be a full meal, but if you’re serving a crowd, pair it with something fresh or crisp for balance.
| Side Dish | Why It Works |
|---|---|
| Simple Green Salad | Adds crunch and freshness |
| Roasted Carrots or Green Beans | Light veggies that go with the creamy casserole |
| Dinner Rolls | For soaking up the cheesy sauce |
| Grilled Chicken or Sausages | Adds protein if serving as a main |
| Pickles or Slaw | Brings contrast with acidity |
Even with sides, the casserole stays the centerpiece—warm, cheesy, and filling.
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Storing and Reheating Notes
This dish stores well and might even taste better the next day after the flavors settle.
Cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F until warm (cover with foil to keep it from drying out), or microwave single servings in short bursts.
It can also be frozen. Just wrap the baking dish tightly or transfer to freezer-safe containers. Thaw overnight before reheating.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes. Just thaw and drain it well to avoid extra moisture in the casserole.
2. Can I add meat to make it more filling?
Cooked chicken, ground beef, or leftover turkey all work great stirred into the mix.
3. What’s a good soup substitute if I want to skip canned?
Make a quick roux with butter, flour, milk, and broth. Season and add mushrooms or onions for flavor.
4. Can I make this ahead of time?
Yes—assemble everything the night before, cover, and refrigerate. Bake when ready.
5. What cheese works best?
Cheddar melts well and has good flavor, but Monterey Jack, Gruyère, or a mix of cheeses work too.
This cheesy broccoli-and-rice casserole is easy to make, simple to store, and hard not to finish in one sitting. It checks every box for comfort, convenience, and crowd appeal.
Cheesy Broccoli-And-Rice Casserole
Equipment
- Large Bowl For mixing the casserole base
- 9×13-inch Baking Dish To bake the casserole evenly
- Saucepan To cook rice and steam broccoli if needed
Ingredients
- 3 cups cooked rice white, brown, or jasmine
- 2 cups broccoli florets fresh or frozen
- 2 cups cheddar cheese grated, divided
- 1 can cream of mushroom soup or cream of chicken
- 1/2 cup milk or sour cream
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- paprika or garlic powder optional, for extra flavor
- cracker crumbs or breadcrumbs optional topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- If using fresh broccoli, steam or boil until just tender, then drain well.
- In a large bowl, stir together soup, milk or sour cream, salt, pepper, and any optional seasonings.
- Fold in cooked rice, broccoli, and 1½ cups of grated cheese. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish. Top with remaining cheese and optional crumbs.
- Bake uncovered for 25–30 minutes, until hot and bubbling. Let rest 5 minutes before serving.
Notes
- Make it a meal by adding cooked chicken, turkey, or ground beef.
- Swap cheddar for Monterey Jack, Gruyère, or a blend of cheeses.
- For a crunchy topping, use crushed Ritz crackers or toasted breadcrumbs.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!