This Sausage and Broccoli Casserole recipe is such a comforting dinner idea! This broccoli rice casserole recipe is great for potlucks, holidays or dinner at home! It would be an amazing Thanksgiving side dish!
Looking for more casserole recipes? Casserole recipes like this make dinner planning easy! Also be sure to check out our Tater Tot Casserole with Ground Beef and low carb Philly Cheesesteak Spaghetti Squash Casserole!
An Easy Broccoli Casserole Recipe For At Home Or On The Go!
Dinner recipes like this one come in handy for so many different situations. We love making broccoli rice casseroles just for an easy dinner at home that will allow us to actually have leftovers for another meal.
But also, the flavor of this Sausage and Broccoli Casserole really stands above the rest. I love that this recipe has tons of Italian sausage to make this casserole feel more like a meal than a side dish. Sausage, broccoli, mushrooms and brown rice go so well together you’re not going to be able to stop eating it.
How to Make this Broccoli Casserole
When I was coming up with this recipe I was trying to figure out which carb to use, rice or noodles. A lot of the times these things happen depending on what we have in the house, we always have pasta of all different kinds and rice too…
But then you have the extra step of cooking the pasta or the rice first before adding it to your casserole. Unless you use frozen rice right from the freezer and toss it right in there.
Yep, no cooking or defrosting, just throw the frozen rice right in with the casserole filling and you won’t believe how perfect it comes out!
So to make the filling you brown the sausage first, then drain the grease and keep the sausage set aside. In the same skillet, brown the mushrooms and onions then add the sausage back with the broccoli and start the cream sauce.
We love adding white wine to this sauce, the flavor that wine adds is awesome. If you don’t want to add wine or maybe you just drank it all the night before just add chicken broth instead.
Then pour in cream and chicken broth to make a rich, tasty cream sauce that becomes the base of this broccoli casserole.
Here comes the fun part, toss the filling with 2 bags of frozen brown rice, right from the freezer. The mixture will seem loose before baking but when the rice cooks in the oven it will absorb the liquid and also cook the rice perfectly.
No mushy rice in our casserole! Look at how perfectly the rice is cooked here. To be honest, I wouldn’t make a broccoli rice casserole any other way except with frozen rice again. Not only is it easier but it really turns out better in all ways.
Can You Make This Broccoli Casserole Ahead Of Time?
You definitely can! Just make this recipe through until right before baking. Let the casserole cool and cover with foil, then keep it in the refrigerator until you’re ready to bake it.
Let the dish come to room temperature for 15 minutes before baking and then bake per the instructions in the recipe card. You can also bake this casserole though to the end, let it cool and then reheat it too!
Top this Sausage and Broccoli Casserole with parmesan cheese and panko bread crumbs and bake until crispy. Whether you’re serving this for dinner at home or taking it with you to a potluck or dinner party, this dinner is going to be a hit!
Looking for More Casserole Recipes?
This Sausage and Broccoli Casserole recipe is such a comforting dinner idea! This broccoli rice casserole recipe is great for potlucks, holidays or dinner at home!
1 1/2 pounds Italian sausage, casings removed
1 tablespoon butter
1 tablespoon olive oil
10 ounces mushrooms, cleaned & sliced
1/2 cup onion, diced
1/2 teaspoon kosher salt
Fresh black pepper to taste
2 teaspoons fresh thyme, chopped
1 tablespoon chopped garlic
1 tablespoon flour
1/4 cup white wine
1 1/2 cups chicken broth
1/2 cup cream
2 1/2 cups cooked, chopped fresh broccoli
1/4 cup plus 2 tablespoons grated parmesan cheese (divided)
2 (10 ounce) bags frozen brown rice
1/3 cup panko bread crumbs
Preheat the oven to 400 degrees.
Add the sausage to a 13″ skillet over medium heat. Brown the sausage, breaking up into crumbles as it cooks, then remove the sausage from the skillet and drain any grease in the pan.
Add the butter and oil to the skillet. Once the butter is melted, add mushrooms and onions, salt, pepper and thyme. Cook until the mushrooms have browned and the onions have softened, about 5-7 minutes.
Add the garlic and cook 1 minute longer, then sprinkle the flour over the mushrooms and onions. Stir to combine the flour completely, cooking for about 1 minute.
Pour the wine into the skillet mixing into the mushrooms and onions, then let the wine reduce for 1 minute. Pour in the chicken broth and heavy cream and stir. Let the sauce come to a simmer and cook for 5 minutes to thicken.
Add the sausage back to pan along with the chopped broccoli and 1/4 cup of parmesan cheese, stirring to combine. Remove the skillet from the heat. Taste and adjust the seasonings if needed.
Add the frozen rice to a large bowl, then pour the sausage and broccoli filling over the rice and stir gently to combine.
Pour into a 9″ x 13″ baking dish, cover with foil and bake for 20 minutes.
Remove the casserole from oven, take off the foil and top with remaining 2 tablespoons of parmesan cheese and the panko bread crumbs
Return to the oven and bake another 10 minutes, or you can place the casserole under your broiler for 5 minutes for an extra crispy topping!
You can also substitute 2 (10 ounce) packages of frozen, chopped broccoli
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