Broccoli rice casserole has been a staple in our family for as long as I can remember, and for good reason. Perfect for a filling family dinner, this comes together so easily for an effortless meal and it’s a great go-to after a long day. Perfectly cheesy, it’s great as a main or side dish, and I guarantee it will become a constant on your weekly menu.
How to Store and Reheat
Store leftover broccoli rice casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
This broccoli rice casserole is a super filling meat-free dinner by itself, but I like to serve it with protein, too! It’s great with these baked chicken thighs, air fryer salmon, or baked pork chops!
How to Make Broccoli Rice Casserole Step by Step
Sauté the Onion: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Melt 4 tablespoons of unsalted butter in a large saucepan set over medium heat. Add 1 diced onion and cook until translucent, about 5 minutes. Stir in 2 minced cloves of garlic and cook until fragrant. Cook the Rice: Add 1¼ cups of long-grain white rice and stir to coat. Pour in 2½ cups of low-sodium chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Steam the Broccoli: Remove the lid and add 15 ounces of chopped broccoli florets. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes. Make the Sauce: Turn off the heat and stir in ⅓ cup of milk, 10.5 ounces (1 can) of cream of chicken soup, and 1 cup of shredded cheddar cheese. Bake the Casserole: Transfer the mixture to the prepared baking dish and smooth it into one even layer. Top with the remaining 1 cup of shredded cheddar cheese and cover with foil. Bake for 25 minutes. Remove the foil and bake for another 10 minutes. Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
