Cheesy Broccoli-Rice Casserole is a perfectly tasty side dish for Easter, Thanksgiving, Christmas, or everyday dinner. It's classic creamy, cheesy comfort food at its best.
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I'm a true lover of those little local cookbooks put together by church and local charity groups. I just can't get enough of them, and seem to constantly be buying more ... despite the fact there's no way on this Earth I need yet another cookbook. However, I just can't seem to help myself.
Some of my favorites?
Carolina Blessings from Children's Home Society of North Carolina tops the list, for sure. Along with You're Invited from the Junior League of Raleigh, NC and Seaboard to Sideboard from the Junior League of Wilmington, NC. I just adore the "homey" local recipes shared in these types of books.
This is a perfectly tasty side dish for Easter, Thanksgiving, Christmas, or everyday dinner. It's classic creamy, cheesy comfort food at its best.
And in these types of little local cookbooks, you'd be hard-pressed not to find a recipe for a version of "homey" broccoli-rice casserole. It's a comfort food classic that sure makes its appearance in more than its fair share of cookbooks, church suppers, potlucks, and holiday dinners alike.
But I've always had just one complaint about most broccoli-rice casseroles ~ they can tend to be on the bland side when it comes to flavor.
To quote our sweet 7-year-old Little Miss H., "Mommy, that's because rice steals flavor."
Very astute for a 7-year-old. And I think she's absolutely right.
In making this version of broccoli-rice casserole, I set out to amp up the flavor factor over many of the recipes I've tried. I made three changes to help increase flavor.
When mixed in a casserole, rice tends to "dull" the flavors of the other ingredients. I've always found the non-rice version of broccoli casserole to be more flavorful than rice versions.
So in making this version of broccoli-rice casserole, I set out to amp up the flavor factor over many of the recipes I've tried.
I made three changes to help increase flavor:
1. Increased the ratio of broccoli - Most of the classic broccoli-rice casserole recipes I read called for a 10-ounce package of frozen broccoli for 3 cups of cooked rice. In my opinion, this was way too little broccoli for that much rice.
I increased the broccoli to a full 16-ounce package, and used broccoli florets instead of chopped broccoli. I think the florets deliver up more flavor, and create a more attractive look in the finished dish than chopped broccoli stalk pieces. I was much more pleased with this higher ratio of broccoli.
2. Upped the salt & pepper - Such a simple change can make a big impact on flavor. When you think about it, this casserole has a lot of rice that needs to get a little jolt of flavor added to it. I found a full teaspoon of salt and 1/2 teaspoon of pepper were just what was needed to amp up the flavor factor.
If you're hesitant to put that much, add what you think would be good for you and then taste a little of the mixture before putting it into the baking dish. Since there is no raw egg in the mixture, it's okay to taste it before it's baked. Then, just increase the salt and pepper a little at a time if you think it needs adjusting.
3. Added a touch of garlic powder - Just a small touch of garlic powder ... 1/4 teaspoon ... gave a good little boost of flavor, too.
1. Increased the ratio of broccoli - Most of the classic broccoli-rice casserole recipes I read called for a 10-ounce package of frozen broccoli for 3 cups of cooked rice. In my opinion, this was way too little broccoli for that much rice.
I increased the broccoli to a full 16-ounce package, and used broccoli florets instead of chopped broccoli. I think the florets deliver up more flavor, and create a more attractive look in the finished dish than chopped broccoli stalk pieces. I was much more pleased with this higher ratio of broccoli.
2. Upped the salt & pepper - Such a simple change can make a big impact on flavor. When you think about it, this casserole has a lot of rice that needs to get a little jolt of flavor added to it. I found a full teaspoon of salt and 1/2 teaspoon of pepper were just what was needed to amp up the flavor factor.
If you're hesitant to put that much, add what you think would be good for you and then taste a little of the mixture before putting it into the baking dish. Since there is no raw egg in the mixture, it's okay to taste it before it's baked. Then, just increase the salt and pepper a little at a time if you think it needs adjusting.
3. Added a touch of garlic powder - Just a small touch of garlic powder ... 1/4 teaspoon ... gave a good little boost of flavor, too.
With these three little changes, broccoli-rice casserole got just the little flavor boost I was looking for. No more too-bland rice for me.
So whether it's for Easter, Thanksgiving, Christmas, or an everyday dinner this Broccoli-Rice Casserole is a perfectly tasty side dish to serve up. It's truly classic creamy, cheesy comfort food at its best.
Check out these other vegetable casserole favorites:
- Creamy Broccoli Casserole
- Broccoli & Stuffing Casserole
- Broccoli Cornbread Casserole
- Corn Pudding
- Glazed Sweet Potato Coins
- Cauliflower {Just Like} Loaded Baked Potato Casserole
- Creamed Pearl Onion Gratin
- Cheesy Fiesta Corn Casserole
- Green Bean Casserole
- Crock Pot Green Bean Casserole
- Southern Vidalia Onion Casserole
- Southern Sweet Potato Casserole
- More side dishes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 10-12 servings
Broccoli-Rice Casserole
Cheesy Broccoli-Rice Casserole is a perfectly tasty side dish for Easter, Thanksgiving, Christmas, or everyday dinner. It's classic creamy, cheesy comfort food at its best.
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Ingredients
- 3 c. cooked rice (about 1 c. uncooked)
- 1 (16 oz.) package frozen broccoli florets
- 1 small onion, finely chopped
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 c. milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 2 c. shredded mild or medium cheddar cheese, divided
Instructions
- Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
- In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.
- Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
- Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.
TRACEY'S NOTES:
- Frozen chopped broccoli can be used instead of the florets, if desired. I just prefer the florets.
- Casserole may be prepared ahead. Place the broccoli mixture in the casserole dish, top with the cheese, and refrigerate until ready to bake. Increase baking time to 60 - 75 minutes. Cover loosely with foil partway through baking if the cheese begins to brown too much.
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I love this casserole! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
ReplyDeleteMiz Helen
Thank you. We always look forward to Full Plate Thursday.
DeleteCould you use fresh broccoli?
ReplyDeleteYou can but it needs to be pre-cooked
DeleteMy family would love this broccoli rice casserole. Thanks for sharing your recipe at the #HomeMattersParty linky.
ReplyDeleteI made this tonight and it was amazing. I didn't have cream of mushroom so used cream of chicken and used fresh broccoli instead of frozen. It was so good!!!!
ReplyDeleteComing over from Full Plate Thursday to say hi!
ReplyDeleteWe love Broccoli Rice Casserole and yours looks wonderful!
Here I am, 62 years old and - gasp!- have never in my life had broccoli rice casserole. Say what? But I have seen it pop up here and there over the years on different food/recipe sites. I recently decided to give it a try. After perusing dozens and dozens of different recipes, this is the one I've decided to make. It's the only one I've read that made me say "Yes! This is the one!" I can't wait to try it!
ReplyDeleteIt is never too late! This is the first broccoli casserole my husband ever had and like the rest of the family he loves it. Stop back in and let us know how more about yours.
DeleteCrazy question...is there a specific rice you use for this recipe? I'm looking forward to trying it!
ReplyDeleteThere is not a specific rice brand we use.
DeleteDelicious!! Made it with fresh broccoli and turned out great. So fast and easy to make, will be making this again for sure.
ReplyDeleteThat sounds really good! I make a similar casserole but add a bit of diced chicken, mix in the cheese and top it with crushed ritz crackers. I like this simpler version though. Pinned.
ReplyDeleteThis looks really yummy! My mom used to make this all the time, and yours looks just like hers, so I know it's yummy! I'm pinning this recipe for later because my mom never told me how to make it myself! lol Thanks so much for sharing at the Snickerdoodle Create Bake Make Link Party!
ReplyDeleteThis looks so simple and so yummy!! Pinned - Thanks for sharing at the What's for Dinner party. Hope to see you there tomorrow too!
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ReplyDeletecan I make this and freeze it?
ReplyDeleteWe have never frozen it. Freezing may alter the texture of the rice.
Deletefreeze it before the final bake...it freezes wonderfully...thaw and bake as directed.
DeleteHave you ever added chicken to it?
ReplyDeleteWe have not but if you give it a try let us know how it does.
DeleteWE LOVE THIS CASSEROLE AND WE ALSO HAVE ADDED CHICKEN. IT IS SO GOOD.
ReplyDeleteThat sounds Great! Thank you for sharing.
DeleteI noticed with this recipe it say's 3 cups rice and 1 cup uncooked rice.. So what do you do with the 1 cup of uncookrd rice.
ReplyDeleteHello Sandy, The recipe says [3 c. cooked rice (about 1 c. uncooked)]. The one cup of uncooked rice will yield the 3 cups of cooked rice. We hope you enjoy.
DeleteCould you substitute the milk for almond milk?
ReplyDeleteWhile we have never used almond milk, you should be able to substitute. Please let us know how the casserole turns out.
DeleteI made this recipe today and took it to a church event. It was so delicious and a big hit with everyone.
ReplyDeleteThank you so much for sharing. We love to hear it when readers enjoy one of our recipes.
DeleteDo you think I could substitute yellow rice for the white rice? The brand of yellow rice is vigo and it has a bunch of seasonings in it.
ReplyDeleteI think you could and it would change the taste. Part of the fun in cooking is personalizing recipes. Enjoy!
DeleteI added a pound of hamburger and it was so yummy! Thanks for the recipe!
ReplyDeleteSounds good. Thank you for sharing your tweak.
DeleteWe are not fans of cream soups and wondered if I could make a cheese sauce as a substitute. Thank you
ReplyDeleteThis was the best broccoli rice casserole I’ve ever made and my family just loved it 😊
ReplyDeleteWonderful, we are so glad you and your family enjoyed.
DeleteCan I use onion powder instead of using a small onion? If so how much onion powder would you suggest?
ReplyDeleteYou could try it but it would effect the flavor. 1 Tablespoon of onion powered is equal to one onion.
Deletedo i have to use cream of mushrooms. i’d rather not use any type of soups.
ReplyDeleteWhile it would effect the taste you could try another soup and personalize the recipe. Please stop back by and let us know about your teaks.
DeleteMade this last night and it was so good! My husband loved it too so this will become a regular recipe in my book. Thanks for sharing!
ReplyDeleteThank you for the kind words; we love hearing our readers enjoy the recipes.
DeleteI just made this casserole, today. It is very good! I will be making it again and again. I used sharp cheddar cheese because that is what I had on hand. I upped the garlic powder a little more than it called for.
ReplyDeleteI made this for the first time for Easter Dinner! My family absolutely loved it! I am making it right now for my husband and I. This time I added some chicken in it. Thank so much for sharing 😊
ReplyDeleteI added a pound of browned browned beef and it was delicious! Will definitely make this again.
ReplyDeleteUsed this recipe without measuring but added all ingrediants until my ancestors spoke to me and it was delish. Thank you. Will be making again!
ReplyDeleteThank you for your comment. For many readers, baking brings back memories of loved ones baking.
DeleteI already have a broccoli and rice recipe that I have always used. I replaced it with this one. I found it to be just as flavorful and way less work. The ease of this recipe is like making the kids a box of Kraft M&C. It’s so easy and tastes delicious! Thank you so much!
ReplyDeleteThank you for your nice message. We agree with you; we tested each recipe and found this to be the best Broccoli Rice Casserole we could create.
Delete