Corn and Broccoli Rice Casserole

Corn and Broccoli Rice Casserole – so simple and SO delicious! Everyone cleaned their plates – even our picky broccoli haters! Cooked rice, creamed corn, broccoli, onion, and garlic topped with butter and crushed Ritz crackers. You might want to double the recipe for this quick side dish – this didn’t last long in our house!

plate of corn and broccoli rice casserole

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Easy Side Dish Casserole

We are in love with this easy Corn & Broccoli Rice Casserole. It is so easy to make and tastes great! Cooked rice, creamed corn, broccoli, onion, and garlic topped with butter and Ritz crackers. YUM! SO simple yet so delicious. Even broccoli haters will love this casserole! Chicken Legs isn’t a big fan of cooked broccoli and he ate two helpings of this! It was really delicious. If you are making this for a crowd (or a hungry family), you might want to double the recipe. This didn’t last long in our house!

baking dish of corn and broccoli casserole

How to Make Broccoli Corn Casserole

As I said, this casserole is super simple to make with only a few simple ingredients. In a bowl, combine cooked rice, broccoli, cream-style corn, egg, onion powder, garlic powder, seasoned salt, and black pepper. Pour rice mixture into a 2-quart casserole dish that has been sprayed with non-stick cooking spray. Toss Ritz cracker crumbs with melted butter. Sprinkle over broccoli mixture. Bake in a preheated oven until hot. 

Helpful Tips & Frequently Asked Questions

  • I used frozen broccoli. Feel free to substitute an equivalent amount of fresh broccoli.
  • You can use any cooked rice that you enjoy. White rice, brown rice, jasmine rice or basmati rice all work fine.
  • Variations/Additions:
    • onions
    • bell peppers
    • sharp cheddar cheese
  • Can Corn & Broccoli Rice Casserole be made in advance? Yes! You can make the casserole ahead of and refrigerate overnight before baking. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
  • Can Corn & Broccoli Rice Casserole be frozen? Yes! You can make the casserole ahead of and freeze it for later. Cover the baking dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat in the microwave.
plate of corn and broccoli rice casserole

What to Serve with Broccoli Casserole

This casserole is on repeat at our house. It is so versatile and goes with just about everything! Chicken, pork, casseroles, grilled meats – really anything! Here are a few of our favorite recipes from the blog that go great with this casserole:

Ultimate Chicken Fingers

Ultimate Chicken Fingers – baked parmesan crusted chicken tenders – on the table in 20 minutes! Bisquick, parmesan cheese, garlic…

Steakhouse Pork Chops

Steakhouse Pork Chops – hands down the BEST pork chops we’ve ever eaten!! Ridiculously easy to make! Marinate pork chops…

plate of corn and broccoli rice casserole

Corn and Broccoli Rice Casserole

Yield: 6 people
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Corn and Broccoli Rice Casserole – so simple and SO delicious! Everyone cleaned their plates – even our picky broccoli haters! Cooked rice, creamed corn, broccoli, onion and garlic topped with butter and crushed Ritz crackers. You might want to double the recipe for this quick side dish – this didn't last long in our house!

Ingredients:

  • cups cooked rice
  • 1 (10-oz) package frozen chopped broccoli, thawed and drained
  • 1 (14.75-oz) can creamed corn
  • 1 large egg beaten
  • ¾ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp seasoned salt, or to taste
  • ¼ tsp black pepper, or to taste
  • ½ cup crushed Ritz crackers
  • ¼ cup butter, melted

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray and set aside.
  • In a bowl, combine rice, broccoli, corn, egg, onion powder, garlic powder, salt and pepper. Pour mixture into pan.
  • Toss crackers with melted butter. Sprinkle over broccoli mixture.
  • Bake uncovered for 25 to 30 minutes.

Notes:

Can double the casserole and bake in a 9×13-inch baking dish.
Can use any rice you prefer – white, brown, jasmine.
Can add cheese to the casserole. 
Can assemble the casserole and freeze for later. To bake after freezing, thaw completely and bake as directed above.

Steph

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baking dish of corn and broccoli casserole

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Comments

  1. This is such a delicious recipe!
    I don’t eat eggs, so I just replace the egg with a few tablespoons of flour to thicken it up.
    I’ve even had nice results adding zucchini into the mix!

  2. I loved this, and it is so simple. However, I added about 2/3 cup of plain Greek yogurt, about 3/4 cup of pepper Jack cheese, and I skipped on the butter.

  3. I love this recipe and Im actually happy to see it doesnt have cheese in it. I absolutely love cheese but Im trying to cut back on how much of it I eat. Ive made something similar to this recipe once before and it was delicious so I cant wait to try this. So easy too.

  4. Hi! This recipe just might get me to eat broccoli! But I have 1 question: is 1/4 tsp. butter correct? Just seems like too little to make a difference. Thanks, Cheryl

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