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Broccoli Cheddar Rice Casserole Cups

Broccoli rice casserole is a favorite for many people, here's a fun way to change up such a classic dish!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 8 -12 servings
Author: The Chunky Chef


  • 1 cup Minute rice
  • 1 cup chicken stock
  • 1 box chopped frozen broccoli thawed and excess water squeezed out
  • 3/4 cup cheddar cheese divided
  • 1/4 cup ranch dressing bottled or homemade
  • 2 eggs beaten
  • 1/2 tsp salt
  • pepper to taste


  • Preheat oven to 350 degrees. Cook rice, according to the package, but instead of water, use
  • the chicken stock.
  • Place cooked rice in a bowl to cool. Add broccoli, ranch dressing, eggs, salt, pepper and 1/2
  • cup of the cheddar cheese. Stir well.
  • Grease a muffin tin, add rice mixture to each muffin cup. If you make them flat like I did, you
  • should get 12. If you mound them up, you should get 8.
  • Sprinkle the remaining cheese on top. Bake for 25 minutes until golden brown and edges are
  • crispy.


I think these would be delicious with some sauteed small-diced onion added to the rice mixture, but I have yet to try it