Using Minute Rice and steam–in–bag frozen broccoli makes baking this casserole quick and easy. This creamy and classic side dish is always a hit at the holiday table. A favorite for Christmas, Thanksgiving, or Easter, this cheesy casserole recipe is a keeper!
Ingredients For Broccoli and Rice Casserole
- Instant rice ( 2 cups ) makes this dish quick and convenient. It absorbs all the flavors in the sauce and is a great base that adds heartiness to the dish without having to cook it for too long.
- Frozen broccoli florets ( 20 oz ) are a great way to sneak in healthy greens. it provides texture and flavor that perfectly complements the rice. Steaming it ahead ensures it comes out tender.
- Butter ( 3 tbsp ) is used to sauté the onions and adds richness and velvety texture to the casserole.
- Onion ( 3/4 cup chopped ) adds a subtle sweetness and depth of flavor when sautéed in butter while adding texture and balance to the richness of the soup and cheese.
- Condensed cream of mushroom soup ( 10.75 oz ) is the creamy foundation that keeps this casserole moist. It binds all ingredients together while adding a savory and earthy flavor to the mushrooms.
- Processed cheese sauce ( 16 oz ) provides a smooth, creamy, and melty texture to the casserole. It coats the rice and broccoli making every bite rich and creamy.
- Oregano ( 1 tsp ) adds a subtle Mediterranean herbaceous note that enhances the savory flavors of the casserole
- Parsley flakes ( 1 tsp ) give the casserole a hint of freshness that lightens up the overall richness of the dish.
- Salt and pepper are essential for bringing out the flavors of all ingredients.
- Shredded cheddar cheese ( 1 cup ) is the finishing touch that gives this casserole a golden, bubbly crust that adds a sharp, cheesy flavor.
How To Make Easy Broccoli And Rice Casserole
- Cook the rice and steam the broccoli according to package instructions. Preheat the oven to 350 F.
- Melt the butter in a small skillet and saute the onions until translucent, about 2 minutes.
Combine the cooked rice, steamed broccoli, sauteed onions,, cream of mushroom soup, cheese sauce, oregano, parsley, salt, and pepper in a large bowl. Spoon the mixture into an 8×8-inch baking dish, sprinkle the cheese on top, and bake for 30 minutes or until hot and bubbly.
Make Ahead Instructions
Cook the rice, steam the broccoli, and mix them with the sautéed onion, soups, cheese sauce, and seasoning. Place the mixture in a baking dish, and cover it with plastic wrap or foil. You can refrigerate it for up to 2 days. When ready to bake, take it out of the fridge, sprinkle the cheese on top, and bake as directed.
Reheating Instructions:
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, microwave or cover the dish with foil and bake in a 350 F for 20-25 mins, removing the foil the last 5 minutes for a crispy top.
Freezing:
Let the cooked casserole cool down completely and transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake as directed.
Tips and Tricks for the Best Broccoli and Rice Casserole
- Properly cook the rice by bringing your liquid of choice (water or broth) to a boil, then add the rice, cover, and remove from heat. Let sit for 5 minutes before fluffing with a fork.
- To avoid a watery casserole pat dry the broccoli after steaming it. This will remove any excess moisture.
- The best cheese tip is to shred your own cheese. Pre-shredded cheeses contain anti-caking agents that prevent them from melting properly. Freshly shredded cheese creates a smooth cheesy layer.
- Baking dish size: Try to use an 8×8-inch baking dish. It is the ideal size for this casserole. You can use a 9×13-inch if you double the recipe.
- Casserole Doneness: The casserole is done when it bubbles around the edges and the cheese on top is melted and has acquired a golden brown color.
- Season to taste: taste the mixture before adding salt. The soup and cheese sauce are already seasoned, so you may need less than you think.
- Mixing tip: Use a large bowl to make the mixture. This will ensure all ingredients are well mixed and evenly coated with sauce to prevent dry spots in the casserole.
Serving Suggestions:
- Vegetarian Pairing: You can serve it alongside a simple green salad or roasted vegetables like carrots or Brussels sprouts. These light dishes will balance the richness of the casserole.
- Make it a full meal by adding cooked ham, crumbled sausage, or bacon bits directly into the mixture before baking.
- Perfect sides: This casserole works wonderfully with buttery dinner rolls, cornbread, or garlic bread.
- Sauce options: For extra flavor, you can serve it with a side of gravy or cranberry sauce during holiday meals like Thanksgiving or Christmas. The savoy and sweet combo is a crowd-pleaser.
Easy Broccoli and Rice Casserole
Equipment
- Medium-sized pot
- Microwave
- 8x8-inch baking dish
- Mixing bowl
Ingredients
- 2 cups instant rice
- 2- 10 oz packages frozen broccoli florets
- 3 tbsp butter
- ¾ cup onion, chopped
- 1- 10.75 oz can condensed cream of mushroom soup
- 1- 16 oz jar processed cheese sauce
- 1 tsp dried oregano
- 1 tsp parsley flakes
- ½ tsp salt
- Freshly ground black pepper to taste
- 1 cup cheddar cheese, shredded
Instructions
- Cook the rice and steam the broccoli according to package instructions. Preheat the oven to 350 F.
- Melt the butter in a small skillet and saute the onions until translucent, about 2 minutes.
- Combine the cooked rice, steamed broccoli, sauteed onions, cream of mushroom soup, cheese sauce, oregano, parsley, salt, and pepper in a large bowl. Spoon the mixture into an 8x8-inch baking dish, sprinkle the cheese on top, and bake for 30 minutes or until hot and bubbly.
Frequently Asked Questions about Broccoli and Rice Casserole
1. How Do I Cook The Rice Properly?
Generally, minute rice is prepared like this: bring the water to a boil, add the same amount of rice, and simmer, covered, for 5 minutes. Let the rice stand for 5 minutes before adding it to the mixture.
2. What Can I Use If I Don’t Have One Of The Condensed Soups?
You can use any creamy soup like chicken, mushroom, or celery. Two of the same is ok as well. If you don’t have any, you can use a homemade white sauce such as bechamel.
3. Can I Make The Casserole Without Cheese?
Yes, you can, although the flavor will not be the same.
4. Is It OK to Use Fresh Broccoli Instead Of Frozen?
Yes, it is! You can steam it using a steamer or cut it into smaller pieces and add it raw to the mixture before baking it.
5. Can I Add Meat To This Recipe?
Yes, you can add chopped cooked chicken or turkey, or even crumbled cooked sausage to add some protein to your casserole.
6. Can I Use A Different Type of Cheese?
You can! If you don’t have processed cheese sauce, you can use cheddar, Monterey Jack, or even a mix of your favorite cheeses. Grate all cheeses yourself for best results.
7. How Do I Prevent The Casserole From Being Too Dry?
To keep it moist, make sure not to overtake the casserole. If it looks dry before baking, add a splash of milk or more cheese sauce to make it creamier.
8. What If I Want to Add Extra Vegetables?
You can add cauliflower, peas, or carrots, but make sure you steam them first to ensure they are tender when the casserole is done.
9. Can I Use Brown Rice Instead of Instant White Rice?
Yes, but keep in mind it will take longer to cook it. Pre-cook it according to the package instructions prior to adding it to the mix.
10. How Can I Make the Topping Extra Crispy?
Add a layer of breadcrumbs or crushed crackers on top before baking.
