• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • What’s In The Pan?
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

menu icon
go to homepage
  • About Me
  • Holiday
  • Popular
  • Pasta
  • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Me
    • Holiday
    • Popular
    • Pasta
    • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Broccoli Cheese Rice Casserole

    Dec 6, 2018 · 14 Comments

    2.8K shares
    • Facebook64
    • Email
    Jump to Recipe - Print Recipe

    Broccoli Cheese Rice Casserole is baked in a delicious creamy cheese sauce! Your whole family will love this vibrant casserole!

    Broccoli Cheese Rice Casserole

    Broccoli Cheese Rice Casserole is the casserole that I made to serve with Roasted Spatchcock Chicken and Potatoes Au Gratin. Since then, it became a staple in our family. And now we all  look forward to it so much on weekends and holidays! Just mix cooked rice, mushrooms and broccoli into the luxuriously creamy sauce. So delicious with Roasted Turkey Breast!

    You can simply reheat it for an easy lunch!  I also love to change it up a bit. Sometimes I add in broccolini instead of broccoli. I also like to use asparagus here. This casserole will last for a good 5 days in the refrigerator.

    What you will need to make Broccoli Cheese Rice Casserole

    • First you will need a medium saucepan to boil broccoli.
    • You will also use a medium skillet to cook onions and soften mushrooms.
    • Finally, you will bake it in the medium casserole dish.
    Broccoli Cheese Rice Casserole

    How much rice to use for Cheesy Broccoli Casserole

    A word of caution about rice. You will be using 3 cups of cooked rice, which is actually 1 cup of uncooked rice. Make sure to measure exactly 1 cup of rice and use 2 cups of water for boiling. I would also use ½ teaspoon of salt, but it’s optional

    Tips and Tricks

    First things first for this Broccoli Cheese Rice Casserole is cooking your broccoli. Place broccoli in boiling water for about 2 minutes. Then take it out. You still want it slightly crisp as it cooks more in the oven.

    Next, you will cook onions, garlic and mushrooms on medium-low heat. I love to use maple shiitake mushrooms, but feel free to use any type of mushrooms you like best.

    How to make sauce

    Once your mushrooms are ready to go, simply add heavy cream and chicken stock to the same skillet.

    Then, I go ahead and add in garlic powder, salt and pepper. You can also add onion powder at this point as well.

    How to add cheese

    Broccoli Cheese Rice Casserole

    Add in some shredded cheese to your casserole, and mix it in well.  I always use freshly grated sharp cheddar for this casserole. But some of you like more cheese in your Broccoli Cheese Rice Casserole, so feel free to add some shredded to this if you’d like.  When I add more cheese I stick to about 2 cups for best results. Finally we will sprinkle some cheese on top!

    Can you make it in advance?

    I recommend to refrigerate it for up to 3 days. But you can definitely freeze this cheese broccoli casserole as well. So feel free to make it in advance of the holidays!

    More hearty recipes to enjoy:

    Cheddar, Thyme and Beer Potatoes Au Gratin
    Zesty Brussels sprout Coleslaw with Horseradish
    Brussels sprouts and Bacon Gratin with Gruyere cheese
    Green Bean and Chicken Skillet with Gruyere cheese and Bread Crumbs

    Broccoli Cheese Rice Casserole dish
    Print Recipe
    4.18 from 17 votes

    Cheesy Broccoli Mushroom Rice Casserole

    Bright and vibrant with lots of shiitake mushrooms.
    Prep Time20 mins
    Cook Time19 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Keyword: broccoli, mushroom and rice casserole
    Servings: 6 servings
    servings
    Author: Olya

    Ingredients

    For the casserole:

    • 3 cups chopped broccoli
    • 1 tablespoon olive oil
    • 10 oz shiitake mushrooms, sliced
    • ½ onion, chopped
    • 4 cloves garlic, finely chopped

    For the sauce:

    • 1 cup heavy cream
    • 1 cup chicken stock, unsalted
    • 1 ½ cup cheddar cheese, (shredded, divided)
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 3 cups cooked white rice, (which equals 1 cup of uncooked rice)

    Instructions

    • Preheat oven to 350F and start heating the water in a medium saucepan for the broccoli.
    • Add the broccoli to the medium saucepan with water. Cook for only 2-3 minutes. Drain and set aside.
    • Preheat large skillet at medium high heat. Add olive oil. Add chopped onions, garlic and mushrooms and cook them for 4-5 minutes until softened.
    • Next add heavy cream, chicken stock, 1 cup cheese, salt, garlic powder and black pepper to the skillet. Bring the mixture to a simmering point allowing the sauce to thicken a bit, just about 2 minutes.
    • Add cooked rice and broccoli to the skillet with the sauce and mix well.
    • Transfer the mixture from the skillet onto a baking casserole. Sprinkle with the remaining cheddar cheese on top. Bake for 20 minutes.
    Nutrition Facts
    Cheesy Broccoli Mushroom Rice Casserole
    Amount Per Serving
    Calories 509 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 20g125%
    Cholesterol 112mg37%
    Sodium 664mg29%
    Potassium 464mg13%
    Carbohydrates 36g12%
    Fiber 3g13%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 1440IU29%
    Vitamin C 42.9mg52%
    Calcium 279mg28%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Notes

    Adapted from Sunny Anderson’s Cheesy Mushroom and Broccoli Casserole (Food Network)

    Follow me on PINTEREST and FACEBOOK to get more recipe ideas!

    « The Best Cornbread Recipe
    Spicy Maple Glazed Roasted Sweet Potatoes »

    Reader Interactions

    Comments

    1. Km Bogatin says

      November 01, 2020 at 5:45 pm

      Covid times 2020. I used what i had. Added half a can of tuna, used 4 frozen spinach balls and frozen green/red/ yellow pepper mix. Had a few large mushrooms. Evaporated milk had to be used up.
      It was delish.

      Reply
      • Olya says

        November 01, 2020 at 7:10 pm

        Smart way to use up that evaporated milk!

        Reply
    2. Monique says

      October 16, 2020 at 9:48 pm

      Do i have to use chicken stock?

      Reply
      • Olya says

        October 21, 2020 at 11:27 pm

        You don’t have to! You can use vegetable stock or even water.

        Reply
    3. Amy Duffy says

      May 26, 2020 at 8:54 am

      Delicious! We also subbed whole milk for heavy cream and it worked fine.

      Reply
      • Olga says

        May 29, 2020 at 5:52 pm

        Oh, nice tip about substitution!

        Reply
    4. Jon says

      February 10, 2020 at 10:32 pm

      The rice comes out so flavorful and with a perfect texture here! It’s my favorite way to eat rice now.

      Reply
    5. Barbara says

      January 30, 2019 at 1:15 pm

      should I cook the caserole first if I want to freeze it or just freeze uncooked. thanks

      Reply
      • Olga says

        January 30, 2019 at 10:08 pm

        You can freeze it uncooked, but without heavy cream. Because when mixed in with other liquids, it will become diluted in its fat content and might disintegrate when defrosted. Add it into the casserole immediately before it goes into the oven.

        Reply
    6. Lee says

      November 23, 2017 at 11:43 am

      I accidentally bought salted chicken stock will that be too salty?

      Reply
      • Olya at Whatsinthepan says

        November 23, 2017 at 1:54 pm

        It should be fine – I specified sodium free chicken stock in order to avoid anyone overloading on their salt intake, since I also have 1 teaspoon of salt in it. It also depends how salty your chicken stock is. You can always adjust by adding less salt to the recipe.

        Reply
    7. R says

      August 13, 2017 at 4:43 pm

      Judging by your photo, those are not Shiitake mushrooms!

      Reply
    8. Jena says

      February 28, 2017 at 2:27 pm

      Is it a big deal if using regular milk instead of heavy cream?

      Reply
      • Olya at Whatsinthepan says

        February 28, 2016 at 10:14 pm

        I would stick to heavy cream, otherwise it might turn out too watery.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Click on stars to rate the recipe!




    Primary Sidebar

    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

    Most Recent:

    • Lemon Chicken and Rice
    • Brussels Sprouts and Ravioli in Maple Butter Sauce
    • Creamy Shrimp with Spinach
    • Low Carb Chocolate Brownies
    JOIN ME ON SOCIAL MEDIA

    Footer

    ↑ back to top

    • Privacy Policy
    • Contact Me
    • Work with me

    Copyright © 2021 Whatsinthepan.com