This Broccoli Rice Casserole is such an easy and delicious side dish. With just five minutes of prep time, it is perfect for a weeknight meal. Yet the delicious and rich flavor makes it the perfect side for a holiday meal.
This is another recipe, that I found in my grandmother’s church cookbook. It’s a classic. I’m sure your own grandmother made you cheese broccoli rice casserole at one point or another. I love that it is delicious enough for a holiday meal. The good news for you is that this broccoli rice casserole recipe is great for a weeknight too!
How To Make Broccoli and Rice Casserole
Here is a brief overview of how this broccoli rice casserole recipe comes together. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
- Sauté the onion. Cook an onion in a little butter until tender, then add some frozen broccoli and cook until it’s not frozen anymore.
- Put the casserole together. In a large bowl, combine the broccoli and onion mixture with the salt and pepper, cream of chicken soup, milk, rice, and cheese.
- Bake the casserole. Top with fried onions and put into the oven uncovered for 30 minutes. enjoy!
Variations
- Use fresh broccoli. If you want to make this with fresh broccoli, you will just want to sauté it until it is tender rather than the time frame given below.
- Switch the topping. The original recipe called for breadcrumbs on top instead of fried onions, so you can have it with those, or you could skip a topping altogether.
- Add protein. I have a great recipe for this casserole that includes chicken! The chicken cooks right in the casserole making it an easy and filling meal. You can try my chicken broccoli rice casserole.
Making Ahead
This is a great recipe to make the day before for a quick hot-and-ready dish. Simply put the casserole together up to the point of putting everything in the casserole dish, waiting to add the extra cheese and fried onions. Cover tightly with foil and place in the refrigerator for up to 24 hours.
When you are ready to bake it, add the extra cheese and fried onions and put it in a preheated oven. Add an extra five minutes to the cooking time and enjoy!
Storing and Reheating Leftovers
Store any leftover broccoli cheese rice casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave, oven, or in a skillet on the stovetop until heated through.
Great Recipes to Serve with Cheesy Broccoli Rice Casserole
If you try this broccoli rice and cheese casserole recipe or any of my other recipes, be sure to leave a comment letting me know what you think!
Broccoli Rice Casserole
Ingredients
- 8 tablespoons unsalted butter
- 1 small yellow onion diced
- 14 ounces frozen broccoli
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces cream of chicken soup store-bought or homemade
- 1 cup milk (I used skim)
- 1 cup instant rice see note
- 1 cup shredded cheddar cheese
- 1 cup fried onions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray.
- In a large saucepan, melt the butter. Add the onion and cook until translucent, about 5 minutes. Stir in the broccoli and cook until no longer frozen, about 5 minutes.8 tablespoons unsalted butter, 1 small yellow onion, 14 ounces frozen broccoli
- In a large bowl, combine the broccoli and onion mixture with the salt and pepper, cream of chicken soup, milk, rice, and cheese. Pour into the prepared casserole dish.1/2 teaspoon salt, 1/4 teaspoon black pepper, 10 ounces cream of chicken soup, 1 cup milk, 1 cup instant rice, 1 cup shredded cheddar cheese
- Top with the fried onions. Put into the oven uncovered for 30 minutes.1 cup fried onions
Notes
Katherine Ballesteros says
Wow! These recipes look great, seem easy, yet healthy! Cannot wait to try them! Thanks
I hope you love it!
Mary Walton says
This dish is a staple in our house and at family get togethers. However , instead of frozen broccoli we usually use fresh and we steam it. Besides, we also add 1 lb of boiled/cooked cubed chicken. After boiling the chicken until cooked, we then fry the cubes with a dash of lemon pepper seasoning and a dash of garlic powder. It’ s always so tasty .
Sheila Llanas says
Yum! Perfect snowy-day comfort food. Plus a creative use of French’s Onions–I have some leftover from Thanksgiving.
Ooooo, or you just be like me and eat the French’s Onions right from the can ????
Terri says
Would cream of mushroom soup be a good alternative to cream of chicken?
Pat says
yes! I use I can of each when I double the recipe for Thanksgiving.
Debra Walden says
Do you cook the rice first
Nope! But it is important that yours instant rice.
Ashley Stanley says
What if you accidentally used regular rice and didn’t cook it first?
I would imagine that it’s going to be a little tough. There isn’t enough liquid to cook regular rice, unfortunately.
Lynn S says
Hi. Can you make this ahead of time? Like noon and then bake later
Yes, that will be fine!
Marie says
I have leftover cooked brown rice. Can I sub that for the instant rice?
Because it is already cooked, it might end up a little mushy. Which is just a personal preference thing. It would work with the brown rice.