This Broccoli Rice Casserole is creamy, cheesy, and ready in 25 minutes in ONE pan on the stovetop. No oven, no canned soup, just a handful of simple ingredients.

This Broccoli Rice Casserole is creamy, cheesy, and packed with tender broccoli and fluffy rice. Plus it all comes together in ONE pan, on the stovetop, in about 25 minutes. No oven, no cream of soup, no dirtying five bowls. Just simple ingredients simmered together until the rice is tender and the cheese is melted and gooey.

 

It’s the easy side dish I make on repeat, whether I need something quick for a weeknight dinner or a no-fuss dish to bring to a potluck. My son calls it “the broccoli I actually like,” which in my house is basically a five-star review.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken Broth – the cooking liquid for the rice, and it adds a lot of flavor. Use low sodium if you want more control over the salt, or swap in vegetable broth to make this a vegetarian side (see Serving Suggestions below).
• Milk – adds creaminess to the finished casserole. Whole milk gives the richest result, but any milk you have on hand will work.
• Ranch Seasoning Mix – this is where most of the flavor comes from. A store-bought packet works great, or use my Homemade Ranch Mix if you prefer to make your own.
• Long Grain White Rice – use regular long grain rice, not instant or minute rice, for this method (see the Minute Rice variation below if that’s what you have on hand).
• Broccoli Florets – frozen florets go in straight from the freezer, no thawing required. You can use fresh broccoli instead just see the FAQ for how to adjust the timing.
• Cheddar Cheese – shredding your own block gives the smoothest, creamiest melt. Pre-shredded cheese is coated in anti-caking agents that can make the sauce slightly grainy.

How To Make Broccoli Rice Casserole

1. Cook the rice and broccoli. Add the chicken broth, milk, ranch seasoning, rice, and broccoli to a large skillet over medium-high heat. Stir until well combined and bring to a boil.
2. Simmer, covered. Once it starts bubbling, reduce the heat to low and cover with a lid. Let it cook for 18–20 minutes, until the rice is tender and the liquid is mostly absorbed. Try not to lift the lid while it simmers — trapped steam is what cooks the rice evenly.
3. Add the cheese. Remove the pan from the heat and stir in half of the cheddar cheese until melted. Sprinkle the remaining cheese over the top, cover, and let it sit for a few minutes until melted.
4. Serve. Fluff with a fork and serve warm.

Recipe Tips & Tricks

• Keep the lid on while it simmers. Every time you lift the lid, steam escapes and that steam is what finishes cooking the rice. Resist the urge to check on it until the timer goes off.
• No need to thaw the broccoli. Since everything simmers together in liquid, frozen broccoli florets can go in straight from the freezer.
• If it looks watery after 20 minutes, don’t add more liquid just re-cover and simmer for another 2–3 minutes to let the rice finish absorbing it.
• If the rice is still a little firm, stir in a splash (2–3 tablespoons) of broth or water, re-cover, and cook a few minutes longer.
• Keep the heat low once it’s covered. A gentle simmer cooks the rice evenly without scorching it on the bottom of the pan.

Variations on Broccoli Rice Casserole

• Add Protein – stir in cooked, shredded or diced chicken, turkey, or ham to turn this into a full meal. It’s a great way to use up leftovers.
• Swap the Cheese – cheddar is my go-to, but Pepper Jack adds a little heat, and Monterey Jack or Velveeta make it extra creamy.
• Use Minute Rice – you can speed things up with minute rice. Just reduce the liquid to 2 cups and start checking for doneness closer to the 5–7 minute mark.
• Add More Veggies – cauliflower, carrots, or peas all stir in easily if you want to bulk this up or use up what’s in the fridge.

Storage

Storage: keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or on the stovetop with a splash of milk to loosen it back up.

Freezing: let the casserole cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

This can make a great main dish if you are going trying to go meat free or if you are feeding vegetarians. Just use vegetable broth instead of chicken broth in the recipe.

It makes a great side dish with just about anything! It is ready in about 20 minutes, so it is great for busy weeknights too.

• Best Meatloaf
• Honey Dijon Chicken
• Oven Baked Pork Chops
• Sous Vide Pork Tenderloin

More Easy Side Dish Recipes

• Roasted Edamame
• French Onion Rice
• Zucchini Fritters
• Cheesy Quick Bread