Amazing Broccoli Rice Casserole: 1 Joyful Bake

You know those nights when the day just kind of zaps all your energy? The last thing you want to do is a complicated recipe, right? Well, I totally get that. I’m Alex, and for years, my kitchen was actually the last place I wanted to be. My life was all about long hours at some demanding corporate job, and dinner? It was usually just whatever I could grab on the go. I used to think I just wasn’t a “kitchen person.” But then, I took on a little challenge: learn to bake bread. And wow, when that first perfect loaf finally came out of the oven, holding something warm and delicious that *I* made, it wasn’t just accomplishment I felt, it was this pure, simple joy!

That little victory sparked something in me, and soon I was trading spreadsheets for saucepans. I discovered that the kitchen wasn’t about stress, but about creativity and connection. It’s why I started Pure Cooking Joy – to share that exact feeling with you! This broccoli rice casserole is exactly the kind of recipe that embodies that philosophy. It’s incredibly approachable, packed with flavor, and just begging to be shared. It’s proof that amazing, soul-satisfying food doesn’t need to be complicated, even after a long day. Go ahead, give it a try and see what I mean! You can even follow along with my kitchen adventures on Facebook!

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Why You’ll Love This Easy Broccoli Rice Casserole

You’re going to adore this broccoli rice casserole because it’s just so darn easy!

• Super Simple Prep: Seriously, just a few minutes to mix everything together – no fancy tricks needed!
• Family Favorite: It’s the ultimate comfort food that even the pickiest eaters gobble up.
• Crowd Pleaser: Perfect for potlucks, holidays, or any get-together where you need a dish everyone will rave about.
• Versatile Side: It goes with almost anything, from roasted chicken to grilled steak, or just on its own as a warm hug in a bowl.

Ingredients for a Perfect Broccoli Rice Casserole

Okay, let’s get our ingredients ready for this incredibly creamy and cheesy broccoli rice casserole! It’s so simple, you’ll be amazed.

• 1 cup uncooked white rice
• 2 cups water
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 cups broccoli florets, fresh or frozen
• 2 cups shredded cheddar cheese, divided
• 1/2 cup butter crackers, crushed (like Ritz)

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Ingredient Notes and Substitutions for Broccoli Rice Casserole

I love talking about the little things that make a recipe extra special, and the ingredients in this broccoli rice casserole are no exception! They’re chosen for maximum flavor and ease. For the broccoli, I usually grab fresh florets, but hey, frozen works perfectly too. Just make sure they’re thawed and maybe even quickly steamed if you’re using frozen, so they cook up nice and tender in the casserole. If you don’t have cream of mushroom and cream of chicken, don’t stress! You can totally swap one out for cream of celery soup, or even make your own from scratch if you’re feeling ambitious. Check out my recipe for homemade broccoli cheddar soup or my super popular Panera copycat – these would be amazing in here!

How to Make Broccoli Rice Casserole: Step-by-Step

Alright, let’s get this amazing broccoli rice casserole into the oven! It’s seriously one of the easiest comfort food dishes out there. You’ll have dinner on the table in no time, and trust me, everyone will be asking for seconds!

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1. First things first, let’s get that oven preheated. You want to set it to 375°F (190°C). While it’s heating up, grab a medium saucepan and we’ll get the rice going. Toss in the 1 cup of uncooked white rice and 2 cups of water. Bring that to a boil, then immediately reduce the heat to low, cover it tightly, and let it simmer for about 15-20 minutes. You just want all that water to be absorbed and the rice to be nice and tender.
2. Now, the fun part – mixing it all up! In a nice big bowl, combine those two cans of condensed soup (one mushroom, one chicken works great!), the milk, salt, pepper, garlic powder, and onion powder. Give that a good stir until it’s all blended together. It’s going to smell so good already!
3. Time for the main event: stir in the cooked rice, your broccoli florets (fresh or frozen, remember?), and 1 cup of that shredded cheddar cheese. Mix it all up gently but thoroughly. You want everything nicely coated and combined. This is what makes our broccoli rice casserole so dreamy!
4. Once it’s all mixed, pour this glorious mixture into a greased 9×13 inch baking dish. Make sure it’s spread out evenly.
5. Now for the best part of the topping – sprinkle the crushed butter crackers, like Ritz, all over the top. Then, shower it with the remaining 1 cup of cheddar cheese. Get it nice and covered; that’s where all the golden-brown goodness comes from!
6. Pop that dish into your preheated oven and bake for about 25-30 minutes. You’re looking for it to be bubbly around the edges and that cheesy cracker topping to be a beautiful golden brown. Oh, the aroma filling your kitchen will be amazing!
7. Once it’s out, resist the urge to dive in *immediately* (I know, it’s tough!). Let it rest for just a few minutes. This helps everything settle and makes it easier to serve. And there you have it – a perfect, comforting cheesy casserole ready to be devoured!

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Tips for the Best Broccoli Rice Casserole

Alright, so you’ve got the instructions, but let me give you a few little secrets from my kitchen to make this broccoli rice casserole absolutely perfect every time. For that super creamy consistency, make sure you’re using full-fat condensed soups and milk – it really makes a difference! If you’re worried about it getting watery, especially if you use frozen broccoli, just give it a good drain after it thaws. And for that topping? Oh, that golden-brown, crunchy cracker topping is pure magic! Don’t skimp on it, and make sure you spread it evenly right to the edges. It’s these little touches that elevate a good casserole to a truly unforgettable one!

Make-Ahead and Storage for Broccoli Rice Casserole

One of the best things about this broccoli rice casserole is how perfect it is for prepping ahead! If you’ve got a busy weeknight coming up, you can totally assemble the entire thing, pop it into your greased baking dish, cover it tightly with foil or plastic wrap, and pop it right into the fridge. It’ll keep beautifully for up to 24 hours. When you’re ready to bake, just pull it out of the fridge, maybe add another couple of minutes to that baking time since it’s starting out cold, and bake until it’s hot and bubbly. It’s seriously a lifesaver for busy days, making comforting home-cooked meals totally achievable!

Serving Suggestions for Your Creamy Bake

This broccoli rice casserole is seriously a star on its own, but it also plays so well with others! For a lighter touch, I love pairing it with a fresh cucumber tomato salad. If you’re looking for something a bit more substantial, maybe a side of simple grilled chicken or some flaky baked salmon would be divine. Or, if you’re really going for that ultimate comfort food vibe, a scoop of my easy chicken salad on the side? Chef’s kiss! It really rounds out the meal perfectly.

Frequently Asked Questions about Broccoli Rice Casserole

Have a question about whipping up this amazing broccoli rice casserole? I’m here to help!

Can I use fresh broccoli instead of frozen?

Absolutely! Fresh broccoli works wonderfully in this creamy bake. Just make sure to cut it into bite-sized florets. If you use fresh, you might want to give it a quick blanch or steam for just a minute or two before adding it to the casserole. This ensures the broccoli is tender when the casserole is done baking, rather than crisp. Freshly cut broccoli always tastes amazing!

What if I don’t have condensed cream of mushroom or cream of chicken soup?

No worries at all! You can totally substitute cream of celery for one of the soups if that’s what you have on hand. Or, if you’re looking to make it totally from scratch, you can whip up your own cream of mushroom or chicken soup to use here. It’ll still be delicious! Some people even like using cream of broccoli soup for an extra broccoli punch.

Is this broccoli rice casserole really kid-friendly?

Oh, 100%! This is one of my go-to family dinner recipes because kids absolutely love it. The creamy sauce, the tender rice, the melty cheese, and the mild flavor of the broccoli make it a winner. Plus, the crunchy cracker topping is always a hit! It’s hearty, comforting, and just plain yummy.

Can I add other vegetables or proteins to this casserole?

You sure can! This recipe is super forgiving. Feel free to toss in some cooked chicken, ham, or even ground beef for a heartier meal. Other veggies like peas or carrots could also work well. Just make sure anything you add is already cooked before mixing it into the casserole.

How do I prevent my casserole from getting watery?

A common issue, right? If you’re using frozen broccoli, make sure to thaw it completely and drain off any excess water really well before mixing it in. Also, don’t add too much extra liquid beyond what the recipe calls for. Draining any excess moisture from your ingredients is key for that perfect, thick consistency in this cheesy casserole.

Nutritional Information

Just a heads-up, the nutritional values for this broccoli rice casserole are approximate and can change a bit depending on the specific brands you use or any substitutions you make. But generally, one serving comes out to about 450 calories, with 25g of fat (15g saturated), 40g carbohydrates, 3g fiber, and 15g protein. It’s a good, filling dish for a family dinner!

Share Your Pure Cooking Joy!

I really hope you give this incredible broccoli rice casserole a try! If you do, please come back and drop a comment below to let me know how it turned out for you. Did it become a family favorite? I’d also love to see your creations, so feel free to share photos on social media and tag Pure Cooking Joy! You can find more fun recipes and tips over on our blog. It makes my day to see your cooking adventures. Happy baking!

Easy Broccoli Rice Casserole

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A creamy, cheesy broccoli and rice casserole that’s a comforting crowd-pleaser for family dinners or potlucks. This bake is simple to prepare and perfect for weeknights.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup uncooked white rice
• 2 cups water
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 cups broccoli florets, fresh or frozen
• 2 cups shredded cheddar cheese, divided
• 1/2 cup butter crackers, crushed (like Ritz)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the rice: In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.
3. In a large bowl, mix together the condensed soups, milk, salt, pepper, garlic powder, and onion powder.
4. Stir in the cooked rice, broccoli florets, and 1 cup of the shredded cheddar cheese.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. Top evenly with the crushed butter crackers and the remaining 1 cup of cheddar cheese.
7. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
8. Let it rest for a few minutes before serving.

Notes

• For a make-ahead option, assemble the casserole, cover, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time.
• You can substitute cream of celery soup for one of the cream of mushroom or chicken soups for a different flavor.
• Feel free to add cooked chicken or ham for a heartier meal.
• This casserole pairs well with a simple green salad.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 60mg