Broccoli Rice Casserole

Broccoli Rice Casserole – a quick and easy stovetop version of the classic! Made from scratch with no cream soups, the perfect easy side dish.

Broccoli and Rice Casserole is a classic that has been around for ever! It is traditionally made with condensed soup, baked, and takes about an hour to make. Well, not anymore!

This is a quick and easy stovetop version that is ready in about 20 minutes, with no canned soup! Still creamy, cheesy, and delicious. Now you just get to make it more often.

 

I call this a casserole because it is a few things that are mixed together and all cooked in one pan. It is not a traditional casserole in the sense that it isn’t put in a casserole dish and baked in the oven. But it has all the elements, it just cooks faster!

There is a little ranch dressing seasoning mixed in to give it just a little extra flavor. Whenever you try to get kids to eat veggies, you always give them ranch to dip it, so it works perfectly here. And I absolutely love that I can make it any night of the week.

How To Make Broccoli Rice Casserole

1. Heat a large skillet over medium high heat and everything, but the cheese to the pan.
2. Stir until everything is well combined and bring it to a boil
3. Once it starts bubbling, turn the heat to low and cover with a lid.
4. Let cook for 18-20 minutes, until the rice is tender and cooked.
5. Take the pan off of the heat and stir in 1 cup of cheddar cheese until it is melted.
6. Sprinkle the remaining cheese over the top and put the lid back on to let it melt.

Variations on Broccoli Rice Casserole

• Protein – You can add in cooked chicken to make it a whole meal. It is a great way to use up leftover chicken, turkey or even ham!
• Mix Up The Cheese – the recipe calls for cheddar, but you can use whatever you enjoy. A lot of recipes call for Velvetta to make it super creamy, but you could use Pepper Jack for some spice, Monterey Jack etc.
• Use Minute Rice – You can speed up the cooking time by using minute rice, just reduce the liquid to 2 cups if you do.
• Add More Veggies – You can mix in cauliflower, carrots or whatever other veggies you have to bulk it up even more.

What To Do With Leftover Broccoli and Rice Casserole

The leftovers can be store in an air tight container in the fridge for up to 4 days. You can reheat in the microwave or in a 350 degree oven until everything is warm.

To Freeze Broccoli Rice Casserole let it cool completely and place in an air tight container. It will last in the fridge for 3 months. Let it thaw in the fridge overnight 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 Casserole Love

• Corn Casserole
• Pizza Tater Tot Casserole
• Beef Noodle Casserole
• Sausage Stuffed Mushroom Casserole
• Baked Potato Casserole
• Pizza Casserole

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Yield: 5

Broccoli Rice Casserole

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Broccoli Rice Casserole - a quick and easy stovetop version of the classic! Made from scratch with no cream soups, the perfect easy side dish.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 4 cups chicken broth
• 1 cup milk
• 2 Tbsp dry ranch seasoning
• 2 cups long grain white rice
• 2 cups frozen broccoli florets
• 2 cups shredded cheddar cheese

Instructions

1. Heat a large skillet over medium high heat and everything, but the cheese to the pan.
2. Stir until everything is well combined and bring it to a boil
3. Once it starts bubbling, turn the heat to low and cover with a lid.
4. Let cook for 18-20 minutes, until the rice is tender and cooked.
5. Take the pan off of the heat and stir in 1 cup of cheddar cheese until it is melted.
6. Sprinkle the remaining cheese over the top and put the lid back on to let it melt.
7. Serve

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 335Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 1420mgCarbohydrates 29gFiber 3gSugar 3gProtein 17g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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