Broccoli Rice Casserole

4.6
(886)

Creamy broccoli rice casserole baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

88
a single serving of broccoli rice casserole.
88
88
88
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
10
Yield:
1 (3-quart) casserole

In the mood for a comfort food classic? Try this old-fashioned broccoli rice casserole recipe. 

Broccoli Rice Casserole Ingredients

These are the ingredients you’ll need to make this homemade broccoli rice casserole recipe: 

  • Broccoli: This easy recipe calls for frozen broccoli, but you can use fresh if you prefer.
  • Butter: You’ll need two tablespoons of butter, divided. 
  • Fresh veggies: Onions and celery lend texture and flavor. 
  • Garlic: Take the flavor up a notch with fresh garlic. 
  • Canned soup: Canned cream of mushroom soup and canned cream of chicken soup lend flavor and create a creamy texture. 
  • Milk: Milk gives the mixture moisture. 
  • Cheese: You’ll need shredded Muenster or Swiss cheese.
  • Dijon mustard: Dijon mustard adds a depth of flavor. 
  • Seasonings: Season the broccoli rice casserole with paprika and ground black pepper. You won’t need salt, as the soup contains enough sodium.
  • Rice: Cook the long grain white rice before you assemble the casserole. 
  • Bread crumbs: Use store-bought or homemade bread crumbs

How to Make Broccoli Rice Casserole

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what to expect when you make broccoli rice casserole from scratch: 

  1. Microwave and drain the frozen broccoli.
  2. Cook the vegetables and garlic in butter, then stir the mixture into the broccoli.
  3. Stir in the soups, milk, cheese, mustard, seasonings, and rice. 
  4. Transfer the mixture to a prepared baking dish. 
  5. Bake in the preheated oven until golden and bubbly. 
A baking dish with broccoli rice casserole, with a scoop being removed

Dotdash Meredith Food Studios

Test Kitchen Tip

  • Add 1 cup chopped ham or cooked chicken to make this a more hearty main dish.

Can You Make Broccoli Rice Casserole Ahead of Time? 

Yes, this broccoli rice casserole is a great make-ahead dish. Simply pour the mixture into a baking dish, cover it tightly, and store it in the refrigerator for up to two days. Bake according to the recipe, then serve. 

How to Store Broccoli Rice Casserole

Store leftovers covered tightly or in an airtight container in the refrigerator for up to three days. Reheat thoroughly in the oven or microwave before enjoying again. 

Learn more: How to Safely Reheat Rice

Can You Freeze Broccoli Rice Casserole? 

You can freeze leftover broccoli rice casserole for up to three months. Thaw in the refrigerator overnight, then reheat thoroughly in the oven before serving.

Editorial contributions by Corey Williams

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Ingredients

Original recipe (1X) yields 10 servings

  • 2 (10 ounce) packages frozen chopped broccoli

  • 2 tablespoons butter, divided

  • 1 cup celery, chopped

  • 1 cup onion, chopped

  • 2 clove garlic, minced

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 (10.5 ounce) can condensed cream of chicken soup

  • 2/3 cup milk

  • 8 ounces Muenster or Swiss cheese, shredded

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon paprika

  • 1/2 teaspoon freshly ground black pepper

  • 3 cups cooked long grain white rice

  • 1/2 cup panko bread crumbs

Directions

  1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

    all ingredients to make broccoli rice casserole gathered on a kitchen counter.

    Dotdash Meredith Food Studios

  2. Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.

    steamed broccoli sitting in a colander.

    Dotdash Meredith Food Studios

  3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.

    peppers and onions sautéing in a skillet.

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  4.  Stir in soups and milk and heat through.  

    condensed soups added to sautéed vegetables.

    Dotdash Meredith Food Studios

  5. Add cooked vegetable mixture to broccoli in the bowl. 

    soup mixture added to steamed broccoli and tossed to coat.

    Dotdash Meredith Food Studios

  6. Stir in shredded cheese, mustard, paprika, and pepper.

    shredded cheddar added to broccoli mixture.

    Dotdash Meredith Food Studios

  7. Stir in rice until combined. spoon into prepared baking dish.

    rice stirred in to broccoli mixture.

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  8. Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon  melted butter. Sprinkle on top

    broccoli rice mixture added to a baking dish and topped with bread crumbs.

    Dotdash Meredith Food Studios

  9. Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.

    a golden-brown broccoli rice casserole

    Dotdash Meredith Food Studios

  10. Enjoy!

    a single serving of broccoli rice casserole.

    Dotdash Meredith Food Studios

From the Editor

This recipe was tested in our test kitchen in May 2023 and was updated to use cooked long grain rice, Munster or Swiss cheese instead of processed, and milk instead of water.


1,421 home cooks made it!

Nutrition Facts (per serving)

297 Calories
14g Fat
31g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 297
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 37%
Cholesterol 34mg 11%
Sodium 707mg 31%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 12g 24%
Vitamin C 39mg 44%
Calcium 281mg 22%
Iron 2mg 10%
Potassium 415mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.