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
- Heat a large skillet over medium high heat and everything, but the cheese to the pan.
- Stir until everything is well combined and bring it to a boil
- Once it starts bubbling, turn the heat to low and cover with a lid.
- Let cook for 18-20 minutes, until the rice is tender and cooked.
- Take the pan off of the heat and stir in 1 cup of cheddar cheese until it is melted.
- 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.
More Casserole Love
- Corn Casserole
- Pizza Tater Tot Casserole
- Beef Noodle Casserole
- Sausage Stuffed Mushroom Casserole
- Baked Potato Casserole
- Pizza Casserole
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.
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
- Heat a large skillet over medium high heat and everything, but the cheese to the pan.
- Stir until everything is well combined and bring it to a boil
- Once it starts bubbling, turn the heat to low and cover with a lid.
- Let cook for 18-20 minutes, until the rice is tender and cooked.
- Take the pan off of the heat and stir in 1 cup of cheddar cheese until it is melted.
- Sprinkle the remaining cheese over the top and put the lid back on to let it melt.
- Serve
Nutrition Information
Yield
5Serving Size
1Amount 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.
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
- Cinnamon Roll Pancakes - March 1, 2021
- Weekly Meal Plan Week 294 - February 27, 2021
- Sous Vide Pork Chops - February 26, 2021
Amanda says
This looks so full of flavor, I cannot wait to try it!
Kimberly says
Love that this is made without canned soup. Looks delicious, looking forward to making it!
Michelle says
Love that there is no canned soup in this! We will be trying it soon!
Catalina says
This casserole is so perfect for dinner tonight! It looks so tasty!
Sandra says
It was really a huge hit at my house!!
Beth says
Comfort food at its best. I am trying this recipe next week. I can’t wait.
Patricia @ Grab a Plate says
I love baked dishes like this! It’s so cheesy — but hey — veggies included! Love it!