Broccoli Rice Casserole
Make this easy cheesy broccoli rice casserole for dinner tonight! Fresh broccoli is tossed in a cheesy sauce with fluffy white rice and topped with crispy, golden buttery crackers. The best part is that it bakes up in just 30 minutes! It's an easy weeknight dinner you and your family will make on repeat!
Carmyn's Notes
If you are looking for an easy weeknight dinner for the whole family, this is it!
This recipe for cheesy broccoli rice casserole uses fresh or frozen broccoli, white rice, melty cheese, a can on condensed cream of chicken soup (or this homemade recipe!), a few spices and buttery crackers for a delicious dinner your kids will love.
Just like this cheeseburger casserole recipe, It can be made ahead of time and kept in the fridge or freezer. Just pop it in the oven when you are ready for dinner!
Enjoy! xx
Ingredients & Substitutions
- Fresh Broccoli Florets: You can use fresh or frozen broccoli florets for this recipe. Just make sure to thaw the frozen broccoli before using it.
- Sharp Cheddar Cheese: We kept it classic with sharp cheddar cheese, but you can use your favorite cheese, like Monterey Jack cheese, Colby Jack cheese, or Mexican-style blended cheese.
- Crackers: We like a crispy, buttery cracker, like Ritz or Club. Feel free to use any cracker you'd like, though!
- Condensed Cream of Chicken Soup: We love using our homemade condensed cream of chicken soup with sourdough starter, but you can use store-bought as well.
- White Rice: We are using plain white rice, but feel free to use your favorite variety, such as jasmine, basmati, or brown rice.
- Onions: Use yellow or white onions for this recipe.
- Milk & Butter: We recommend using full-fat milk and unsalted butter.
- Seasonings: We're keeping it simple with garlic powder, paprika, salt, and black pepper.
How to Make BRoccoli rice Casserole
Preheat oven to 350°F. Cook rice according to package directions. Add the ritz crackers to a Ziploc bag and gently crush them with a rolling pin.
Step 1
Melt the butter in a large pan over medium heat. Add the onions and broccoli and cook until the onions are soft and translucent.
Step 2
Add the cream of chicken soup, milk, cheese, garlic powder, black pepper, and salt to taste. Stir until the ingredients are fully incorporated and the cheese has fully melted.
Step 3
Remove the pan from the heat and stir in the cooked rice.
Step 4
Pour the mixture into a lightly greased 8×8-inch casserole dish.
Step 5
Evenly spread 4 oz of cheddar cheese over the top of the casserole, then evenly sprinkle the crackers on top.
Step 6
Bake for 30 minutes until the cheese on top is melted, the chips are starting to turn golden brown, and the casserole is bubbly.
How to Store Broccoli Rice Casserole
How to Store: Cover the broccoli rice casserole tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 4 days.
How to Freeze: Allow the casserole to cool completely, then wrap it tightly or place it in a freezer-safe container. Freeze for up to 3 months.
How to Reheat: Reheat in a 350°F oven until hot in the center, or microwave individual portions in short bursts until warmed through. If frozen, thaw overnight in the refrigerator before reheating.
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Broccoli Rice Casserole
INGREDIENTS
- 4 cups fresh broccoli florets (roughly chopped)
- 4 cups white rice (cooked)
- ½ cup milk
- 8 oz cheddar cheese (divided into 1 cup each)
- 1 recipe condensed cream of chicken soup made with sourdough starter (sub 1 can of store-bought condensed cream of chicken soup)
- 8 tablespoons unsalted butter
- 1 small white or yellow onion
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 sleeve ritz crackers
INSTRUCTIONS
- Preheat oven to 350°F. Cook rice according to package directions. Add the ritz crackers to a Ziploc bag and gently crush them with a rolling pin.
- Melt the butter in a large pan over medium heat. Add the onions and broccoli and cook until the onions are soft and translucent.
- Add the cream of chicken soup, milk, cheese, garlic powder, black pepper, and salt to taste. Stir until the ingredients are fully incorporated and the cheese has fully melted.
- Remove the pan from the heat and stir in the cooked rice. Pour the mixture into a lightly greased 8×8-inch casserole dish.
- Evenly spread 4 oz of cheddar cheese over the top of the casserole and then evenly sprinkle the crackers over the top.
- Bake for 30 minutes until cheese on top is melted, chips are starting to turn golden brown and the casserole is bubbly.