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Rice & Broccoli Casserole


Grandma often made this delicious casserole when she had leftover steamed rice from her favorite Chinese carryout restaurant. She knew that cooked rice could be refrigerated for up to 1 week. This casserole was a great way to use up the rice and made the preparation even easier. Sometimes she even cooked an extra batch of rice and froze it for up to 3 months for quick future meals.

Rate this recipe 4.2/5 (6 Votes)


  • 1/2 medium onion
  • 1 celery stalk
  • 1/2 small red bell pepper
  • 1 (10 3/4-ounce) can condensed broccoli and cheese soup
  • 1/4 cup sour cream
  • 2 cups cooked rice
  • 1 (10-ounce) package frozen chopped broccoli, thawed, drained
  • 1 medium tomato, cut into 1/4-inch slices


Servings 6


Step 1

1.Preheat oven to 350°F. Lightly grease a 11/2-quart baking dish; set aside.

2.Chop onion, celery and red bell pepper. Spray large skillet with nonstick cooking spray. Add onion, celery and bell pepper; cook and stir over medium heat until crisp-tender. Remove skillet from heat. Stir soup and sour cream into skillet until well combined.

3.Layer rice and chopped broccoli in prepared baking dish. Top broccoli with soup mixture, spreading evenly.

4.Cover casserole and bake until hot and bubbly, about 20 minutes. Top casserole with tomato slices. Bake, uncovered, for 10 minutes.);

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