A baked rice casserole is one of those flexible, crowd-pleasing dishes—you can keep it simple and creamy or load it up with protein and veggies. Here’s a classic version that turns out fluffy, rich, and comforting.
🍚 Creamy Baked Rice Casserole
🛒 Ingredients:
- 1 cup uncooked white rice (long-grain)
- 2 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup shredded cheddar cheese
- ½ cup onion, finely chopped
- 2 tbsp butter, melted
- Salt & pepper to taste
Optional add-ins:
- Cooked chicken, turkey, or ground beef
- Mushrooms, peas, broccoli, or carrots
- Garlic, paprika, or herbs for extra flavor
👩🍳 Instructions:
- Preheat oven
Set to 350°F (175°C). Grease a casserole dish. - Mix everything
In a large bowl, combine uncooked rice, broth, milk, soup, onion, butter, salt, and pepper. Stir well. - Add extras (if using)
Fold in any cooked meat or vegetables. - Transfer to dish
Pour into prepared casserole dish and spread evenly. - Cover & bake
Cover tightly with foil and bake for 50–60 minutes. - Add cheese & finish
Remove foil, sprinkle cheese on top, and bake uncovered for another 10–15 minutes until bubbly and slightly golden. - Rest before serving
Let sit for 5–10 minutes so it sets up nicely.
🍽️ Variations:
- Chicken & Broccoli: Add cooked chicken + steamed broccoli
- Cheesy Garlic Rice: Add extra cheese + garlic + parsley
- Mexican-style: Use taco seasoning, add beans, corn, and pepper jack cheese
- Vegetarian: Use veggie broth + mushrooms + spinach
🔥 Tips:
- Keep it tightly covered while baking so the rice cooks properly
- If rice isn’t tender, add a splash of broth and bake a bit longer
- For a crispy top, broil for 2–3 minutes at the end
If you want, I can give you a no-soup (from scratch) version or a one-pan version using already cooked rice.