When the weather gets chilly or honestly, any Tuesday night when I’m just too tired to make a fuss, nothing hits the spot like a rich, bubbly pot of comfort food. And believe me when I say, this **Cheesy Broccoli Rice Casserole** recipe is my absolute secret weapon for feeding a crowd or just surviving a busy week. I’m not kidding—this dish is so creamy and satisfying, you’ll wonder why you ever bought the pre-made stuff.
This isn’t some complicated gourmet bake; this is the ultimate easy casserole designed to use items you already have. It’s thick, it’s savory, and that cracker topping gets perfectly crisp while the middle stays pure, decadent melted cheese heaven. It became a staple in our house the very first time I made it because cleanup is shockingly fast, too!
Why This Cheesy Broccoli Rice Casserole Recipe Works (E-E-A-T)
There are a lot of recipes out there, but this Cheesy Broccoli Rice Casserole is the one I always go back to because it’s the definition of reliability. It ticks every box: quick, cheesy, and you only dirty, like, two things to make the whole incredible thing happen. That’s a win in my book!
Trust me on the rice front here, using day-old, cooked white rice is crucial. It’s firmer, so it doesn’t turn into mush when it soaks up that creamy soup base during baking. If you have leftovers in the fridge, you’re halfway to dinner already. We try to keep things moving around here, and this recipe lets us! Check out some other other easy casserole ideas if you’re in a rush!
Quick Prep Time for Cheesy Broccoli Rice Casserole
Honestly, I can assemble this entire thing in about 15 minutes flat, tops. You’re just stirring things in a saucepan—no fancy chopping or pre-cooking required beyond having your rice ready to go. It flies into the oven fast, which means you get instant comfort food without spending your entire evening hovering over the stove.
Maximum Comfort, Minimum Effort
This isn’t trying to be fancy; this is pure Southern-inspired, warm-your-soul food. The flavor comes from that sharp cheddar really coming through the comforting cream of chicken soup. It’s creamy, it’s got just the right bite from the broccoli, and that crunchy, buttery crust on top? Chef’s kiss! It’s a classic because it just always tastes exactly how you want it to.
Essential Equipment for Making Cheesy Broccoli Rice Casserole
You don’t need a whole arsenal of gadgets for this wonderful dish, which is part of its beauty. We’re keeping things simple, which means less scrubbing later, right? You’ll mostly grab things from your standard pantry shelves.
The two non-negotiables here are your baking vessel and your mixing pot. For this recipe, because it yields that perfect, slightly scoopable consistency, you absolutely need a **9×13 inch baking dish**. If you use a dish that’s too small, like maybe an 8×8, your casserole is going to bake up super thick and dense, and honestly, it’ll probably overflow a bit while it’s bubbling away.
For mixing up the base, grab your **large saucepan**. This is where all the magic happens before it hits the heat for the final bake. You want a decent-sized saucepan so you can stir everything—the rice, the soup, the cheese—without it splashing all over your stovetop. It needs to be big enough to handle everything comfortably.
Here’s my quick tip on pan size: If you prefer a much thinner, crusty-on-the-edges casserole that bakes up faster, you could bump up to a larger roasting tray, maybe a 9×15. But if you want that nice, tall, deep mound of cheesy goodness that holds its shape when you scoop it out? Stick with the 9×13. It’s the sweet spot for this particular recipe volume.
Gathering Ingredients for Your Cheesy Broccoli Rice Casserole
Okay, assembling the ingredients for this Cheesy Broccoli Rice Casserole is about as straightforward as it gets. Seriously, nothing here requires a special trip to the gourmet cheese shop! We’re talking about pantry staples, which is exactly how I like my favorite comfort food formulas. Having everything ready means you can just dump and stir, and we are aiming for minimal fuss here.
Because the recipe breaks down into two clear parts—the delicious creamy base and the crunchy topping—I’ve listed them out separately. This helps you keep track of what goes where, especially with that cheddar cheese!
Before you get started, make sure you’ve got your rice cooked. I always stress that day-old rice works wonderfully because it’s drier, helping the casserole avoid that sad, watery texture some people accidentally end up with. You can find more ideas for simple, balanced suppers right here on the site!
For the Cheesy Broccoli Rice Casserole Base
- You’ll need **2 cups of cooked white rice**. Remember, day-old is best!
- **2 cups of frozen broccoli florets**, but make sure they are fully thawed before they go in.
- One standard can, **10.5 ounces, of condensed cream of chicken soup**.
- **1 cup of milk**—any kind works fine, I usually just grab whatever is in the fridge.
- **1 cup of shredded sharp cheddar cheese**, and listen close: this is noted as “divided.” You won’t use it all at once!
- Just **1 teaspoon of onion powder** for that savory background flavor.
- **1/2 teaspoon of salt** and **1/4 teaspoon of black pepper** to season everything up.
For the Buttery Cracker Topping
This topping is what really kicks this casserole into high gear. It just needs two simple things:
- **1/2 cup of crushed butter crackers**. I always use Ritz or a similar salty-buttery cracker; they give the best flavor.
- **2 tablespoons of melted butter** to bind those crumbs together so they get gloriously golden.
Step-by-Step Instructions for the Cheesy Broccoli Rice Casserole
Learning how to make an easy dinner recipe foolproof is all about breaking it down, and this casserole is so straightforward you’ll feel like a kitchen wizard. We move from the stovetop right into the oven, so you’ll want to have your tools ready to go. Seriously, this process is so quick, you don’t want to waste a second once you get started mixing!
If you want to master this in one go, I highly recommend watching my little video about how to make foolproof easy dinner recipes; it really helps visualize the stirring technique!
Prep and Oven Setup for Cheesy Broccoli Rice Casserole
First things first, get that oven going! You need to preheat it to 375 degrees Fahrenheit, or 190 degrees Celsius. While it’s warming up, take your 9×13 inch baking dish and just give it a quick light grease. A little butter or cooking spray works perfectly. We want everything ready so the moment our cheesy rice is mixed, it has a home waiting for it!
Combining the Casserole Filling
Now, grab that large saucepan. This is where we build the flavor base. Dump in your cooked rice and the thawed broccoli florets. Next, add the entire can of condensed cream of chicken soup, the full cup of milk, the onion powder, salt, and pepper. Stir that all together gently until it’s pretty well combined.
Right after that, add in the bulk of your cheese—that’s 3/4 cup of the sharp cheddar. Keep stirring until you see that cheese melt right into the soup mixture and turn everything into a beautiful, thick, creamy sauce coating all the rice and broccoli. Don’t rush this part; you want that cheese fully incorporated!
Assembling and Topping the Cheesy Broccoli Rice Casserole
Time to get it into the oven-ready dish. Pour that entire creamy mixture into your greased 9×13 pan and spread it out so it’s even. Now, sprinkle that remaining 1/4 cup of cheddar cheese right over the top of the rice mixture. This gives us that nice gooey layer underneath the crust.
In a separate small bowl—yes, a tiny little bowl for cleanup later—toss your 1/2 cup of crushed butter crackers with the 2 tablespoons of melted butter. Mix it until it looks like wet, glorious sand. Sprinkle this buttery crumble evenly across the top of the cheese layer. That’s what keeps the top from burning before the inside gets hot.
Baking and Resting Time
Place the dish carefully into that preheated 375-degree oven. You are going to bake this for about 30 minutes. What you are looking for is obvious bubbling around the edges and that cracker topping turning a lovely, rich golden brown. No one likes raw soup! When it comes out, don’t dive right in!
This is an important step for E-E-A-T flavor and structure: let it stand for 5 minutes once you pull it out. This resting time lets the sauce firm up just a little bit, so when you scoop it out, you get a beautiful, structured serving instead of a cheesy puddle. Trust me on the rest!
Tips for the Best Cheesy Broccoli Rice Casserole
Even simple recipes like this Cheesy Broccoli Rice Casserole benefit from a few little tweaks and tricks! I’ve found that sometimes you just don’t have exactly what’s listed, or maybe you just want to shake things up a bit. That’s totally fine! This recipe is robust enough to handle a little improvisation, as long as you keep the ratios of liquid to solid rice pretty close.
Before we talk swaps, here’s my biggest piece of advice: if you are making this casserole a day ahead of time, keep that buttery cracker topping in a separate Ziploc bag until the moment you slide the dish into the oven. If you put the buttered crumbs on top of the cold casserole mix and refrigerate it overnight, they absorb moisture and turn mushy. Sad, soggy topping alert! Wait until the last minute to sprinkle those golden bits on top.
For more ways to elevate your everyday cooking, check out my tips on what makes a perfect easy dinner recipe!
Ingredient Substitutions for Your Cheesy Broccoli Rice Casserole
Sometimes the store shelves look different than your pantry wishes they looked, so let’s talk about what you can swap out without ruining the comforting experience of this casserole.
For the soup base, the recipe calls for cream of chicken, which I love, but the source notes mentioned you can certainly use cream of mushroom soup if you prefer. They blend almost identically into that creamy structure. If you’re vegetarian or just out of chicken soup, that’s an easy switch!
We used frozen broccoli that was thawed, but if you harvested some lovely fresh broccoli from the garden or grabbed some at the market, it works too! If you use fresh broccoli, just make sure you steam or lightly boil it first until it’s what I call ‘tender-crisp.’ Don’t fully cook it, or it will get gray and mushy during the bake time. You want it to still have *some* fight left in it!
As for the cheese, I insist on sharp cheddar because that bite cuts through the richness of the soup, but if you only have mild cheddar or even a Colby Jack blend on hand, it will still be absolutely delicious—just maybe not quite as sharp!
Storage and Reheating the Cheesy Broccoli Rice Casserole
The best part about making a big pan of this glorious Cheesy Broccoli Rice Casserole is knowing you’ve got built-in leftovers for lunch tomorrow! This stuff tastes almost as good on day two, provided you store it right. We always make sure to save a couple of squares just because it makes the next day so much easier.
When you’re ready to put the leftovers away, you need to make sure they’re totally covered. If you just leave plastic wrap draped over it, the edges and that lovely cracker topping will dry right out in the fridge. I use the original baking dish and tightly wrap the top with a layer of plastic wrap first, and then I usually follow that up with a sheet of foil over the top of the plastic wrap. That really seals in the moisture.
This casserole keeps beautifully in the refrigerator for about three to four days. If you try to push it past five days, you might notice the rice starts getting a little too soft, and the topping loses its happy crunch. It’s best enjoyed quickly!
Reheating Methods for Leftover Casserole
The way you reheat this honestly impacts the texture, so I have two methods depending on if you want that topping crisp or if you just want it warm fast.
If you want to bring back that crusty, buttery goodness, the oven is your best friend. Scoop out the portion you want onto an oven-safe plate or small dish. Pop it into a 350-degree oven for about 12 to 15 minutes. You want to see it bubbling hot through the center, and the top should crisp up again nicely without drying out the middle. This takes a little longer, but it’s worth it for texture!
If you’re starving right this second and don’t care about the topping—maybe you smother it in hot sauce anyway!—just use the microwave. Heat it in 45-second bursts, stirring everything slightly in between. It’ll be hot through in about 90 seconds total, but be warned, the cracker topping will definitely get soft. It’s a good quick fix for busy weeknights, though! For more tips on making meals travel-friendly, take a peek at my post on meal prep friendly dinners.
Serving Suggestions for Cheesy Broccoli Rice Casserole
This Cheesy Broccoli Rice Casserole is incredibly rich and satisfying on its own, right? That creamy texture and the sharp cheddar flavor make it the ultimate centerpiece for a hearty meal. But you know me, I always like to balance out the creamy goodness with something that offers a little freshness or a nice lean protein on the side. You don’t want every single thing on the plate to be heavy, or you’ll both fall asleep right after dinner!
The Best Protein Pairings
Since this casserole already has rice and plenty of cheese, it leans heavily into the starch and dairy columns. So, pairing it with a simple, well-seasoned protein makes for a complete dinner that feels balanced. When I serve this up, I usually lean toward poultry or a simple baked fish because they don’t fight the cheesy flavor.
Roasted or Grilled Chicken Breasts
Honestly, you can never go wrong with classic roast chicken. If I’m making this casserole on a weeknight, I usually grab some boneless, skinless chicken breasts and season them super simply—maybe just salt, pepper, garlic powder, and a little paprika. I’ll roast those right alongside the casserole dish (if I can fit them!) or grill them quickly outside. The simple, savory taste of the chicken lets the casserole shine as the star side dish.
Simple Baked White Fish
For something lighter, especially if we’re eating earlier in the evening, a flaky white fish is fantastic. Tilapia or cod work beautifully. I wrap the fish tightly in foil packets with a splash of lemon juice, maybe a little dried dill, and a thin pat of butter. The steam from the lemon keeps the fish moist, and it creates zero mess to clean up on the side of that comforting casserole!
Adding Freshness with Light Sides
Because the casserole is so flavorful and dense, adding something bright and acidic really cleanses the palate between every wonderfully cheesy bite. Think light salads or quick-blanched veggies!
A Crisp Side Salad with Vinaigrette
This is non-negotiable for me when I serve this dish. Skip the heavy ranch or blue cheese dressing. Instead, keep it light! A simple green salad made with crunchy romaine, thinly sliced red onion, and maybe a few English cucumber slices is perfect. Dress it with a sharp, tangy vinaigrette—maybe a Dijon or a champagne vinaigrette. That zing cuts right through the richness of the cheese sauce beautifully. You can find some inspiration for lightened-up dinner ideas that would complement this perfectly.
Steamed Green Veggies
If you’re not feeling a salad, you need some color on that plate! Asparagus or green beans are my go-to. The key here is not to overcook them. Steam them just until they turn vibrant bright green and still have a little snap. A quick drizzle of olive oil or lemon juice right before serving adds just the right finish without weighing down the meal.
Common Questions About Making Cheesy Broccoli Rice Casserole
When you’re making a recipe a few times, you really start figuring out the little things that can trip people up on the first try. I’ve gotten quite a few emails asking for clarification on this perfect Cheesy Broccoli Rice Casserole, so I figured I’d put the top ones right here to save you some worry!
A lot of people ask if this is healthy enough for a regular rotation. Since it’s heavy on the cheese and those buttery crackers, I see it as true comfort food, perfect for when you need something satisfying after a tough week. For more ideas on recipes that fit into a balanced diet, check out my favorite easy dinner recipes roundup!
Can I make Cheesy Broccoli Rice Casserole ahead of time?
Yes! This is honestly one of the best make-ahead casseroles because the flavor almost gets better overnight as everything melds together. You have two options though, depending on when you want to bake it.
If you want to bake it the next day, assemble the entire thing—rice, veggies, soup base, and even that last little bit of shredded cheese—in the 9×13 dish. Cover it TIGHTLY with plastic wrap and stick it in the fridge. When you’re ready to bake, pull it out about 30 minutes before you want to eat so it can come toward room temperature, and then proceed with the recipe, adding the cracker topping right before it goes into the 375-degree oven.
Remember what I said about the topping going soggy? If you know you’re going to bake it the next day, put the topping mixture (crushed crackers and melted butter) in a small sealed container and keep it in the fridge separately. Butter solidifies when cold, so you might need to zap it for 10 seconds to melt it again before sprinkling it on top right before baking. That keeps your crunch intact, trust me.
What kind of rice works best for this casserole?
I cannot stress this enough: you must use pre-cooked rice! This recipe doesn’t have enough extra liquid for raw rice to fully cook through without making the whole thing soupy. Day-old, leftover cooked white rice is my number one choice because it dries out slightly in the fridge, which helps it maintain great texture when baked in cream of chicken soup.
Now, can you swap the white rice? Sure, you can try brown rice, but you need to boil it *extra* well, maybe even a few extra minutes than the package calls for, because brown rice is denser. It will absorb liquids slower, so the final texture might be slightly chewier than preferred.
Wild rice blends are trickier because they have different cook times. If you use a blend, pre-cook it until it’s just tender and then treat it like you would the white rice. Just be aware that using anything other than standard white rice might change the creamy texture we are aiming for in this classic comfort dish!
Nutritional Snapshot of This Cheesy Broccoli Rice Casserole
Okay, let’s talk fuel for a second! When you’re making something this rich and delicious, sometimes you just want to know what you’re getting into. This Cheesy Broccoli Rice Casserole is definitely comfort food, and comfort food tastes best when you also respect what you’re putting into your body. I gathered up the numbers based on the ingredient amounts listed for a typical serving size.
Just remember, these are definitely estimates. How much soup you use, how sharp your cheddar actually is, and the exact brands of crackers can shift these numbers around a bit. This is just a starting point so you know what to expect from this hearty side dish!
If you’re looking for lighter fare or tracking macros closely, you might want to check out some of my other calorie-smart recipes, but for a satisfying dinner side, this holds up well!
Here is a quick look at the estimated stats per serving (based on 6 servings):
- Calories: Around 350 calories. Not bad for something this creamy!
- Fat: Roughly 17 grams. That’s where the cheese and butter topping do their work!
- Protein: About 15 grams—you get a nice boost from the cheese and the soup base!
- Carbohydrates: Around 35 grams, primarily from that comforting white rice.
We’re also getting a good dose of calcium from all that sharp cheddar, which is a nice bonus that I always appreciate when eating cheesy dishes. It’s a satisfying package overall!
Share Your Cheesy Broccoli Rice Casserole Experience
Now it’s your turn! Honestly, the best part of sharing these tried-and-true family favorites is hearing how you’ve made them your own. Every kitchen adds a little something extra, whether you swapped in cream of mushroom or decided to sneak in a pinch of garlic powder.
When you make this casserole—and I really hope you do soon, because that golden crust is calling your name—please come back and tell me all about it! Did the butter cracker topping come out perfectly crisp? Did you use leftover chicken mixed in for a full meal?
I rely on your feedback! Please leave a star rating right below this section so others know how much you loved this easy casserole. And if you have a genius modification, drop it in the comments! Your comments help keep this recipe vibrant and trustworthy for everyone else trying to get a quick, delicious dinner on the table.
If you end up taking a gorgeous, bubbly picture of your baked Cheesy Broccoli Rice Casserole, snap a photo and tag us! We love seeing these dishes in real kitchens. Also, if you had any major questions pop up while you were cooking, feel free to send a note through my contact page. Happy baking, I can’t wait to hear what you think!
Cheesy Broccoli Rice Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- In a large saucepan, combine the cooked rice, thawed broccoli, cream of chicken soup, milk, onion powder, salt, and pepper. Stir well to mix.
- Stir in 3/4 cup of the shredded cheddar cheese into the rice mixture until it melts and combines.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the cheese layer.
- Bake for 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it stand for 5 minutes before serving.
