12 Delicious Broccoli Casserole with Rice Recipes

Just when you thought broccoli casserole couldn’t get any better, we’ve rounded up 12 mouthwatering recipes that combine this veggie powerhouse with rice for the ultimate comfort food experience. Whether you’re craving a quick weeknight dinner or a cozy seasonal dish, these recipes are sure to delight. Dive in and discover your next favorite meal!

Cheesy Broccoli Rice Casserole

Here’s a dish that’ll make your taste buds dance—cheesy, creamy, and packed with goodness. No fluff, just flavor.

Ingredients

• 2 cups uncooked white rice (I swear by Jasmine for its fragrance)
• 4 cups broccoli florets (fresh and crisp, please)
• 2 cups shredded cheddar cheese (sharp for that punch)
• 1 can (10.5 oz) cream of mushroom soup (the secret glue)
• 1 cup milk (whole milk makes it richer)
• 1/2 cup sour cream (for that tangy twist)
• 1 tbsp butter (salted, because balance)
• 1/2 tsp garlic powder (a little goes a long way)
• Salt and pepper (to wake up all the flavors)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it.
2. Cook the rice according to package instructions but undercook slightly; it’ll soak up the sauce later.
3. Steam broccoli until bright green but still crunchy, about 3 minutes. Tip: Don’t overcook; it’ll bake more in the oven.
4. In a large bowl, mix soup, milk, sour cream, garlic powder, salt, and pepper until smooth. Tip: Taste as you go—adjust seasoning now.
5. Fold in rice, broccoli, and half the cheese. The mixture should be creamy but not soupy.
6. Transfer to a greased 9×13 dish, top with remaining cheese, and dot with butter. Tip: Butter on top equals golden perfection.
7. Bake for 25 minutes or until bubbly and golden. Let it sit for 5 minutes before serving—patience pays off.

Now, the magic: creamy rice, tender-crisp broccoli, and a cheese crust that’s pure joy. Try scooping it with tortilla chips for a fun twist.

Broccoli and Rice Casserole with Cheddar

You won’t believe how this Broccoli and Rice Casserole with Cheddar turns basic into brilliant. **Creamy**, **cheesy**, and **unapologetically comforting**, it’s the weeknight hero you’ve been scrolling for.

Ingredients

– 1 cup long-grain white rice (I swear by Basmati for its fluffiness)
– 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
– 2 cups shredded cheddar cheese (sharp cheddar for that punchy flavor)
– 1 can (10.5 oz) condensed cream of mushroom soup (the secret glue)
– 1 cup milk (whole milk makes it richer)
– 1/2 cup sour cream (for that tangy twist)
– 1 small onion, diced (yellow onions are my go-to for sweetness)
– 2 tbsp butter (salted butter for that extra flavor)
– 1/2 tsp garlic powder (because garlic makes everything better)
– Salt and pepper to taste (but don’t skimp on the salt)

Instructions

1. **Preheat** your oven to 350°F (175°C)—no guessing, just crisp edges.
2. **Cook** the rice according to package instructions—al dente is key here.
3. **Sauté** the diced onion in butter over medium heat until translucent, about 5 minutes.
4. **Steam** the broccoli florets for 3 minutes—just until bright green and slightly tender.
5. **Mix** the cooked rice, sautéed onions, steamed broccoli, cream of mushroom soup, milk, sour cream, and garlic powder in a large bowl. **Season** with salt and pepper.
6. **Fold** in 1 1/2 cups of shredded cheddar cheese—save the rest for the top.
7. **Transfer** the mixture to a greased 9×13 inch baking dish and **sprinkle** the remaining cheese on top.
8. **Bake** for 25 minutes, or until the cheese is bubbly and golden.

**Tip**: Let it sit for 5 minutes before serving—patience rewards you with the perfect scoop. **Swap** the cheddar for Gruyère if you’re feeling fancy. **Double** the broccoli if you’re into that green life.

Now, the moment of truth: **creamy** meets **crunchy** in every bite. Serve it straight from the dish with a side of hot sauce for those who dare.

Creamy Broccoli Rice Casserole

Bold flavors and creamy textures collide in this must-try dish. Perfect for weeknights or potlucks, it’s a crowd-pleaser that’s as easy as it is delicious.

Ingredients

• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1 cup uncooked white rice (I swear by Jasmine for its fragrance)
• 1 can (10.5 oz) cream of mushroom soup (the secret to creamy goodness)
• 1/2 cup sour cream (full-fat for maximum richness)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup grated Parmesan cheese (for that golden, crispy top)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly crispy top.
2. In a medium pot, cook the rice according to package instructions. Tip: Rinse the rice first for fluffier results.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 5 minutes until bright green. Tip: Don’t overcook; they’ll soften more in the oven.
4. In a large bowl, mix cooked rice, sautéed broccoli, cream of mushroom soup, sour cream, cheddar cheese, garlic powder, and black pepper until well combined.
5. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle Parmesan cheese on top.
6. Bake for 25 minutes, or until the top is golden and bubbly. Tip: Broil for the last 2 minutes for extra crispiness.

Amazingly creamy with a satisfying crunch from the broccoli, this casserole is a texture dream. Serve it straight from the oven with a side of crusty bread to soak up all the cheesy goodness.

Broccoli Rice Casserole with Mushrooms

Overwhelm your taste buds with this creamy, dreamy Broccoli Rice Casserole with Mushrooms—it’s comfort food that doesn’t skimp on flavor or texture.

Ingredients

• 2 cups broccoli florets (fresh, crisp, and chopped small for even cooking)
• 1 cup long-grain white rice (I swear by Basmati for its fragrance)
• 1 cup sliced mushrooms (baby bellas add a meaty depth)
• 1/2 cup shredded cheddar cheese (sharp for a punch)
• 1/4 cup heavy cream (the secret to silkiness)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp all-purpose flour (for that perfect roux)
• 1/2 tsp garlic powder (a quick flavor boost)
• Salt to taste (I like a generous pinch)

Instructions

1. Preheat your oven to 375°F—this ensures a crispy top layer.
2. Melt butter in a skillet over medium heat, then whisk in flour until golden—this is your roux base.
3. Stir in heavy cream, garlic powder, and salt, simmering until thickened—about 2 minutes. Tip: Keep stirring to avoid lumps.
4. Add broccoli, rice, and mushrooms to the skillet, coating them in the creamy mixture—this is where the magic happens.
5. Transfer everything to a baking dish, sprinkle with cheddar cheese—the more, the merrier.
6. Bake for 25 minutes, or until the top is bubbly and golden. Tip: Let it sit for 5 minutes before serving for the perfect set.

Creamy, cheesy, and packed with veggies, this casserole is a textural dream. Serve it straight from the oven with a side of crusty bread to soak up all that goodness.

Healthy Broccoli Rice Casserole

Revamp your dinner game with this Healthy Broccoli Rice Casserole—packed with flavor, low on guilt, and ready to steal the spotlight on your table.

Ingredients

• 2 cups broccoli florets (chopped small for even cooking)
• 1 cup uncooked brown rice (for that nutty flavor and extra fiber)
• 1 tbsp extra virgin olive oil (my go-to for a healthy fat boost)
• 1/2 cup shredded cheddar cheese (because cheese makes everything better)
• 1/2 cup almond milk (unsweetened, for a creamy texture without the dairy)
• 1 tsp garlic powder (for that punch of flavor)
• 1/2 tsp salt (I like to use sea salt for its minerals)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Cook the brown rice according to package instructions—usually about 25 minutes—until fluffy and tender.
3. While the rice cooks, heat olive oil in a pan over medium heat and sauté the broccoli florets for 5 minutes, just until they brighten in color.
4. In a large bowl, mix the cooked rice, sautéed broccoli, cheddar cheese, almond milk, garlic powder, salt, and black pepper until well combined.
5. Transfer the mixture to a baking dish and spread it evenly. Tip: A light spray of oil on the dish prevents sticking.
6. Bake for 20 minutes, or until the top is golden and the edges are bubbly. Tip: Check at 15 minutes to avoid over-browning.
7. Let it sit for 5 minutes before serving to allow the flavors to meld. Tip: This rest time is crucial for the perfect texture.

Dig into a casserole that’s creamy, cheesy, and packed with the goodness of broccoli and brown rice. Serve it as a hearty side or top with grilled chicken for a complete meal.

Broccoli Rice Casserole with Almonds

Get ready to transform your weeknight dinners with this creamy, crunchy delight that’s as easy as it is addictive.

Ingredients

• 2 cups broccoli florets (fresh, for that crisp bite)
• 1 cup long-grain white rice (I swear by Basmati for its fragrance)
• 1/2 cup sliced almonds (toasted, because who doesn’t love that nutty crunch?)
• 1 cup shredded cheddar cheese (sharp, for a flavor punch)
• 1/2 cup heavy cream (makes it luxuriously creamy)
• 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just perfect browning.
2. Cook the rice according to package instructions, but undercook by 2 minutes for al dente perfection.
3. While rice cooks, melt butter in a pan over medium heat and sauté broccoli until bright green, about 3 minutes.
4. In a large bowl, mix cooked rice, sautéed broccoli, heavy cream, cheddar cheese, and garlic powder. Tip: Fold gently to keep the broccoli florets intact.
5. Transfer the mixture to a baking dish, sprinkle with sliced almonds, and bake for 20 minutes until golden and bubbly. Tip: Cover with foil if the almonds brown too quickly.
6. Let it sit for 5 minutes before serving – patience ensures the perfect set.

Now the texture is a dreamy mix of creamy rice and crisp-tender broccoli, topped with that irresistible almond crunch. Serve it straight from the dish for a family-style vibe or plate it up fancy with a side of grilled chicken.

Spicy Broccoli Rice Casserole

Dig into this Spicy Broccoli Rice Casserole that’s about to blow your mind. It’s creamy, it’s spicy, and it’s packed with all the good stuff—perfect for those who dare to spice up their meal prep.

Ingredients

• 2 cups of jasmine rice (because its fragrance is unbeatable)
• 1 large head of broccoli, chopped into florets (stems are gold, don’t toss them)
• 1 cup of sharp cheddar cheese, shredded (the sharper, the better for that kick)
• 1/2 cup of heavy cream (for that lush, creamy texture)
• 2 tbsp of olive oil (extra virgin is my ride or die)
• 1 tsp of red pepper flakes (adjust if you’re not about that spicy life)
• 1/2 tsp of garlic powder (because fresh is great, but we’re keeping it simple)
• Salt to taste (I know, I said avoid ‘to taste,’ but salt is sacred)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a large pot, boil the jasmine rice according to package instructions, but undercook it slightly—it’ll finish in the oven.
3. While the rice cooks, heat olive oil in a pan over medium heat and sauté broccoli florets until they’re bright green and slightly tender, about 5 minutes.
4. In a large bowl, mix the undercooked rice, sautéed broccoli, heavy cream, cheddar cheese, red pepper flakes, and garlic powder. Season with salt—don’t be shy.
5. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is golden and bubbly.
6. Let it sit for 5 minutes before serving—patience is key here.

Just imagine the crispy top giving way to a creamy, spicy interior. Serve it straight from the dish for that family-style vibe or plate it up fancy with a side of avocado slices for extra creaminess.

Broccoli Rice Casserole with Bacon

Transform your weeknight dinner with this Broccoli Rice Casserole with Bacon—cheesy, crispy, and utterly irresistible.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 6 slices thick-cut bacon (go for applewood smoked for that sweet, smoky flavor)
• 1.5 cups shredded cheddar cheese (sharp cheddar melts like a dream)
• 1/2 cup heavy cream (makes it luxuriously creamy)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1/2 tsp garlic powder (a little goes a long way)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F—this ensures a crispy top layer.
2. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.
3. In the same skillet, melt the butter and sauté the broccoli florets for 3 minutes until bright green. Tip: Don’t overcook; they’ll soften more in the oven.
4. Boil the rice according to package instructions, then drain. Tip: Rinsing the rice removes excess starch for fluffier results.
5. Combine the cooked rice, broccoli, crumbled bacon, heavy cream, garlic powder, and half the cheddar cheese in a large bowl. Season well.
6. Transfer the mixture to a greased baking dish, top with the remaining cheese, and bake for 20 minutes until bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Out of the oven, this casserole is a textural dream—creamy rice, crunchy broccoli, and crispy bacon. Serve it straight from the dish for that cozy, family-style vibe.

Vegan Broccoli Rice Casserole

Zesty and packed with flavor, this Vegan Broccoli Rice Casserole is your next comfort food obsession. Dive into layers of creamy, cheesy goodness without the dairy—**trust**, it’s possible.

Ingredients

• 2 cups **jasmine rice** (for that perfect, fluffy texture)
• 4 cups **fresh broccoli florets** (because frozen just won’t cut it here)
• 1 can **coconut milk** (full-fat for maximum creaminess)
• 1 cup **nutritional yeast** (the vegan cheese MVP)
• 2 tbsp **olive oil** (extra virgin is my kitchen staple)
• 1 tsp **garlic powder** (for that essential kick)
• 1/2 tsp **salt** (adjust, but don’t skip—flavor builder)

Instructions

1. Preheat your oven to **375°F**—no guessing, just set it.
2. Cook the **jasmine rice** according to package instructions. **Tip**: Rinse it first to avoid mush.
3. While rice cooks, steam the **broccoli florets** for **5 minutes**—keep them bright green and crisp-tender.
4. In a large bowl, whisk together **coconut milk**, **nutritional yeast**, **olive oil**, **garlic powder**, and **salt**. **Tip**: Taste and adjust salt now; it’s your last chance.
5. Fold in the cooked rice and steamed broccoli until evenly coated. **Tip**: Gentle folds keep the broccoli intact.
6. Transfer the mixture to a greased baking dish, spreading it evenly.
7. Bake for **25 minutes** until the top is golden and edges bubble.

Just out of the oven, this casserole is **creamy**, **savory**, and surprisingly hearty. Serve it with a sprinkle of red pepper flakes for a spicy twist or alongside a crisp salad for contrast.

Broccoli Rice Casserole with Chicken

You won’t believe how this Broccoli Rice Casserole with Chicken turns basic into bomb—creamy, cheesy, and packed with protein. Let’s dive in.

Ingredients

• 2 cups cooked chicken, shredded (I use rotisserie for ease and flavor)
• 3 cups broccoli florets, chopped (fresh is my pick for crunch)
• 1 cup uncooked white rice (basmati works wonders here)
• 1 can (10.5 oz) cream of chicken soup (trust me, it’s the secret weapon)
• 1 cup sour cream (full-fat for that rich texture)
• 1.5 cups shredded cheddar cheese (sharp cheddar brings the tang)
• 1/2 cup milk (whole milk makes it extra creamy)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (adjust if your soup is salty)
• 1/4 tsp black pepper (freshly ground for that kick)

Instructions

1. Preheat your oven to 375°F—this ensures even cooking.
2. In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper until smooth.
3. Add the shredded chicken, chopped broccoli, and uncooked rice to the bowl. Stir until everything is well coated. Tip: Let the mixture sit for 5 minutes so the rice starts absorbing the liquid.
4. Grease a 9×13 inch baking dish with olive oil. Pour the mixture in and spread it evenly.
5. Sprinkle the shredded cheddar cheese on top. Tip: For a golden crust, cover with foil for the first 20 minutes, then remove.
6. Bake for 35 minutes, or until the rice is tender and the cheese is bubbly. Tip: Let it rest for 5 minutes before serving to set the texture.

Perfectly creamy with a slight crunch from the broccoli, this casserole is a crowd-pleaser. Serve it straight from the dish for a cozy family dinner or portion it into meal prep containers for easy lunches.

Broccoli Rice Casserole with Sour Cream

You’ve been scrolling for hours, and now you’re here—let’s make something delicious. This broccoli rice casserole is your next comfort food obsession, creamy, cheesy, and utterly satisfying.

Ingredients

• 2 cups broccoli florets (fresh or frozen, but fresh gives that crisp-tender bite)
• 1 cup long-grain white rice (I swear by Basmati for its fluffy texture)
• 1 cup sour cream (full-fat for maximum creaminess, no compromises)
• 1.5 cups shredded cheddar cheese (sharp cheddar melts like a dream)
• 1/2 cup whole milk (2% works in a pinch, but whole milk is richer)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp garlic powder (trust me, it’s the secret flavor booster)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Cook the rice according to package instructions, but undercook it slightly—it’ll finish in the oven.
3. Steam the broccoli florets for 3 minutes until bright green but still crisp. Shock them in ice water to stop the cooking.
4. In a large bowl, mix the sour cream, milk, garlic powder, salt, and pepper. Taste it—this is your sauce base, so make it shine.
5. Fold in the cooked rice, steamed broccoli, and 1 cup of cheddar cheese. Mix gently but thoroughly.
6. Transfer the mixture to a buttered baking dish. Top with the remaining 1/2 cup of cheddar cheese.
7. Bake for 25 minutes until the cheese is bubbly and golden. Let it sit for 5 minutes before serving—patience pays off.

Rich and creamy with a slight crunch from the broccoli, this casserole is a textural dream. Serve it straight from the dish for that family-style vibe, or plate it up with a side of grilled chicken for a full meal.

Broccoli Rice Casserole with French Fried Onions

Forget everything you know about boring casseroles—this one’s a game-changer. **Broccoli Rice Casserole with French Fried Onions** is your new go-to for comfort food that slaps.

Ingredients

• 2 cups cooked white rice (day-old works best for texture)
• 1.5 cups chopped broccoli florets (steam them slightly if you’re lazy like me)
• 1 cup shredded cheddar cheese (sharp for that kick)
• 1/2 cup French fried onions (the star of the show, don’t skimp)
• 1/2 cup whole milk (2% works, but whole is creamier)
• 1/4 cup sour cream (full-fat, because why not?)
• 1 tbsp unsalted butter (salted is fine, just adjust seasoning)
• 1 tsp garlic powder (fresh minced garlic is a vibe too)
• 1/2 tsp onion powder (for that extra umami)
• Salt and pepper (measure with your heart)

Instructions

1. Preheat your oven to 350°F—no rushing, let it heat fully.
2. In a large bowl, mix rice, broccoli, cheddar, milk, sour cream, garlic powder, onion powder, salt, and pepper. Taste as you go—trust your palate.
3. Transfer the mix to a greased baking dish. Top with French fried onions—press them in lightly so they don’t fly away.
4. Bake for 25 minutes until bubbly and golden. If the top isn’t crispy enough, broil for 1-2 minutes (watch it like a hawk).
5. Let it sit for 5 minutes before serving—patience is key for the perfect scoop.

Creamy, crunchy, and downright addictive, this casserole is a textural dream. Serve it straight from the dish with a side of sass.

Conclusion

You’ve just explored a world of comfort with our 12 Delicious Broccoli Casserole with Rice Recipes! Each dish promises to bring warmth and satisfaction to your table. We hope you’ll try these recipes, find your favorites, and share your experiences in the comments below. Don’t forget to pin this article on Pinterest to spread the joy of cooking with fellow home cooks across North America. Happy cooking!