Rice and Broccoli Casserole

A plate of broccoli rice casserole with the pan and raw broccoli florets in the background.

Rice and Broccoli Casserole

This rice and broccoli casserole is the ultimate comfort food - rich, cheesy, and loaded with tender broccoli. It’s a crowd-pleaser for any occasion, from weeknight dinners to holiday feasts. Plus, it tastes just as amazing the next day - if there’s any left!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 121kcal

Author Jessy Freimann

Equipment

Ingredients

½ salted butter 1 stick
½ cup diced onion
3 cups broccoli florets
10 ounces cream of celery soup
10 ouncees cheddar cheese soup
10 ounces whole milk
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 ½ cups instant rice

Instructions

Preheat the oven to 350 degrees and spray pan with cooking spray. Set aside. Melt butter in a pan over medium heat.
Add onions and broccoli to the pan and saute stirring often until they've softened, about 5-7 minutes.
While the vegetables cook, whisk together both cans of soup, milk, salt and pepper in a separate bowl until well combined.
In the prepared pan, start by placing half the vegetables in a single layer on the bottom
Next place the rice on top of it in a single layer.
Now add the rest of the vegetables in another single layer.
Cover all of this with the soup mixture. Cover in foil.
Bake 30 minutes covered. Remove from the oven and stir.
Bake uncovered for another 15-20 minutes or until thickened. Serve immediately.

Video

Notes

Don't overcook the broccoli. You don't want it to be mush- sauté until tender-crisp.

Stir the casserole well once uncovered. This mixes everything so that it's perfectly combined.

Stick with Instant Rice. I haven't tried it with regular or fully cooked rice, but I have perfected it with instant, so stick with what works.

Ingredients to prep ahead- Chop the broccoli and onion and store in the fridge.

Leftovers and storage- Store in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave or oven.

Nutrition