This easy broccoli rice and cheese casserole is a comforting classic that brings creamy textures and familiar flavors to the table. Made with tender broccoli, fluffy rice, and a smooth, cheesy sauce, it’s a reliable side dish for family dinners, potlucks, and special gatherings, and it reheats beautifully for make-ahead meals.
Why You’ll Love This Recipe
This casserole is simple to prepare and uses everyday ingredients you may already have on hand.
It delivers rich, creamy comfort without complicated steps.
It is an excellent way to use leftover cooked rice.
The recipe is versatile enough to serve as a side dish or a light main meal.
It can be prepared in advance, making it ideal for busy days or holiday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked long-grain rice
¼ cup butter
¼ cup onion, finely diced
¼ cup celery, finely diced
16 ounces broccoli florets, steamed fresh or frozen and thawed
10¾ ounces condensed cream of mushroom soup, undiluted
10¾ ounces condensed cream of celery soup, undiluted
⅓ cup half and half
1¼ cups processed cheese, diced
Directions
Preheat the oven to 350°F (175°C).
Cook the rice according to package instructions and set aside.
Steam the broccoli until just tender, or thaw frozen broccoli completely, then set aside.
In a large skillet over medium-high heat, melt the butter. Add the onion and celery and cook for about 5 minutes, stirring often, until softened.
Stir in the cream of mushroom soup, cream of celery soup, and half and half until smooth and well combined.
Add the diced cheese and cook, stirring constantly, until fully melted and the sauce is creamy.
Gently fold in the cooked rice and broccoli until evenly coated.
Transfer the mixture to a lightly greased 2-quart baking dish.
Bake for 60 minutes, until hot, bubbly, and lightly golden on top.
Allow the casserole to rest for 10 minutes before serving.
Add 2 cups of cooked chicken or turkey to turn this dish into a hearty main meal.
Sprinkle shredded cheddar or parmesan-style cheese over the top during the last 10 minutes of baking for extra flavor.
Use cauliflower florets in place of broccoli, or combine both vegetables for a mixed version.
For a crunchier topping, finish with crushed crackers mixed with a little melted butter.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave until heated through.
For larger portions, reheat in the oven at 325°F (165°C), covered, until hot.
This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to one day in advance and store it covered in the refrigerator before baking.
Do I need to cook the broccoli before baking?
Yes, steaming or thawing the broccoli first ensures it becomes tender and blends well into the casserole.
Can I use brown rice instead of white rice?
Yes, cooked brown rice works well and adds a slightly nuttier flavor.
What type of cheese melts best in this recipe?
Processed melting cheese works best for a smooth, creamy sauce, but other mild, melty cheeses can also be used.
Can I make this recipe lighter?
You can use reduced-fat soups and milk instead of half and half for a lighter version.
Is this casserole suitable for freezing?
Yes, it freezes well when tightly wrapped and stored properly.
How do I prevent the casserole from drying out?
Cover it loosely with foil if it begins to brown too quickly while baking.
Can I add extra vegetables?
Yes, mushrooms, carrots, or peas can be stirred in for added texture and flavor.
What size baking dish should I use?
A 2-quart baking dish is ideal for even cooking.
Can this be served as a main dish?
Yes, especially if you add cooked poultry, it can be filling enough to serve as a main course.
Conclusion
Easy broccoli rice and cheese casserole is a timeless dish that combines simplicity, comfort, and versatility. Whether served as a holiday side or a cozy weeknight meal, it’s a dependable recipe that brings warmth and satisfaction to the table every time.
This easy broccoli rice and cheese casserole blends tender broccoli, fluffy rice, and a creamy cheese sauce into a classic comfort food dish that’s simple to make and perfect for any occasion.
Author:Sophia
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:8 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups cooked long-grain rice
¼ cup butter
¼ cup onion, finely diced
¼ cup celery, finely diced
16 ounces broccoli florets, steamed or thawed
10¾ ounces condensed cream of mushroom soup, undiluted
10¾ ounces condensed cream of celery soup, undiluted
⅓ cup half and half
1¼ cups processed cheese, diced
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
Cook the rice according to package instructions and set aside.
Steam broccoli until just tender or fully thaw if using frozen.
In a skillet over medium-high heat, melt butter. Add onion and celery and sauté for 5 minutes until softened.
Stir in the cream of mushroom soup, cream of celery soup, and half and half. Mix until smooth.
Add processed cheese and stir constantly until fully melted and creamy.
Fold in the cooked rice and broccoli until everything is evenly coated.
Transfer mixture to the prepared baking dish and spread evenly.
Bake for 60 minutes, until hot and lightly golden on top.
Let rest for 10 minutes before serving.
Notes
Add cooked chicken or turkey for a heartier version.
Top with shredded cheese or buttery crackers for extra flavor and texture.
Use a combination of broccoli and cauliflower for variety.
