18 Creamy Rice Casserole Recipes for Comfort Food Lovers

There’s nothing quite like a creamy rice casserole to wrap you in comfort after a long day—whether it’s a cheesy broccoli bake for weeknight dinners or a rich, slow-cooked jambalaya for weekend feasts. If you’re craving hearty, soul-warming meals that come together with ease, you’re in the right place. Dive into these 18 irresistible recipes that prove rice casseroles are the ultimate comfort food heroes!

Cheesy Broccoli Rice Casserole

This cozy casserole is the ultimate comfort food—creamy, cheesy, and packed with tender broccoli, all baked to bubbly perfection.

Ingredients:

• 2 cups cooked white rice (or 1 cup uncooked, prepared per package instructions)
• 3 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• ¼ cup sour cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup crushed buttery crackers (like Ritz), for topping

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine cooked rice, broccoli, 1 cup cheddar cheese, cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until fully incorporated.
3. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle remaining ½ cup cheddar cheese over the top, followed by crushed crackers.
4. Bake for 25–30 minutes, until the edges are bubbly and the top is golden brown.

The magic here? The sour cream adds a subtle tang that balances the richness of the cheese, making every bite irresistible.

Tip: For extra crunch, toast the cracker crumbs in a skillet with 1 tbsp melted butter before sprinkling them on top.

Chicken and Wild Rice Casserole

This cozy casserole combines tender chicken, nutty wild rice, and a creamy sauce for a hearty dish that feels like a hug in every bite.

Ingredients

• 1 cup uncooked wild rice blend
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. In a medium saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, thyme, salt, and pepper; cook for 1 minute until fragrant.
4. In a large bowl, mix cooked rice, chicken, onion mixture, cream of mushroom soup, sour cream, and half the Parmesan. Transfer to a greased 9×13-inch baking dish and top with remaining Parmesan.
5. Bake for 25 minutes until bubbly and golden. Sprinkle with parsley before serving.

The wild rice adds a delightful chewiness against the creamy sauce, while the Parmesan forms a crispy, savory crust. Tip: For extra texture, stir in 1/2 cup toasted sliced almonds before baking.

Spinach and Artichoke Rice Casserole

This creamy, cheesy casserole combines tender rice with vibrant spinach and artichokes for a crowd-pleasing side or cozy vegetarian main.

Ingredients:

• 1 cup uncooked long-grain white rice
• 1 (14 oz) can artichoke hearts, drained and chopped
• 5 oz fresh baby spinach, roughly chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups vegetable broth

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, combine uncooked rice, chopped artichoke hearts, spinach, 1/2 cup mozzarella, Parmesan, sour cream, mayonnaise, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly distributed.
3. Pour vegetable broth over the mixture and stir to combine. Transfer to the prepared baking dish and cover tightly with foil.
4. Bake for 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella, and bake uncovered for 10-15 minutes until cheese is bubbly and rice is tender.

The magic here? The rice cooks right in the casserole, soaking up all the creamy, garlicky flavors while staying perfectly fluffy.

Tip: For extra crunch, top with buttery breadcrumbs before the final bake.

Beef and Rice Casserole with Mushrooms

This hearty casserole combines savory ground beef, earthy mushrooms, and fluffy rice for a comforting one-dish meal that’s perfect for busy weeknights.

Ingredients:

• 1 lb ground beef
• 8 oz cremini mushrooms, sliced
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Add diced onion and sliced mushrooms to the skillet. Cook until softened (4–5 minutes). Stir in 2 cloves minced garlic, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
3. Mix in 1 cup uncooked rice, 2 cups beef broth, 1 can cream of mushroom soup, and 1 tbsp Worcestershire sauce. Bring to a simmer, then transfer to a greased 9×13-inch baking dish.
4. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with 1 cup cheddar cheese, and bake 5 more minutes until melted.

The magic here? The rice cooks right in the casserole, soaking up all the rich flavors while staying perfectly tender. No pre-boiling required!

Tip: For extra depth, swap half the beef broth for red wine—just reduce the salt slightly.

Mexican Rice Casserole with Black Beans

This hearty casserole brings together fluffy rice, smoky black beans, and melted cheese for a crowd-pleasing meal that’s as easy as it is flavorful.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened, then stir in garlic, cumin, chili powder, smoked paprika, and salt. Cook for 1 minute until fragrant.
2. Add rice, black beans, diced tomatoes with chiles, and corn to the skillet. Stir to combine, then transfer to a greased 9×13-inch baking dish.
3. Sprinkle Monterey Jack cheese evenly over the top. Cover with foil and bake for 25 minutes. Uncover and bake for 5–10 more minutes until the cheese is bubbly and lightly browned.
4. Garnish with cilantro before serving.

The smoky spices and gooey cheese pull make this casserole irresistible—plus, it reheats like a dream for leftovers!

Tip: For extra kick, swap in pepper Jack cheese or add a diced jalapeño with the onion.

Vegetable Medley Rice Casserole

This cozy, veggie-packed casserole turns humble rice into a hearty one-dish wonder—perfect for weeknights when you want comfort without the fuss.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (rice will be slightly undercooked).
2. Meanwhile, heat olive oil in a large oven-safe skillet over medium heat. Add onion and garlic; sauté for 2 minutes until fragrant. Stir in bell pepper and zucchini; cook for 5 minutes until slightly softened.
3. Remove skillet from heat. Fold in cherry tomatoes, thyme, smoked paprika, salt, and black pepper. Gently mix in the par-cooked rice until evenly combined.
4. Sprinkle cheddar cheese over the top (if using). Bake uncovered for 20 minutes until rice is tender and edges are lightly crispy.

The magic here? The rice finishes cooking in the oven, soaking up all the veggie juices while the top gets irresistibly toasty.

Tip: Swap in quinoa for rice and add a pinch of cumin for a nuttier twist!

Shrimp and Rice Casserole with Garlic Butter

This cozy one-pan wonder combines plump shrimp, fluffy rice, and a rich garlic butter sauce for a meal that’s as easy as it is comforting.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ½ cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• ½ cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F. In a 9×13-inch baking dish, combine the rice and chicken broth.
2. In a small bowl, whisk together the melted butter, minced garlic, smoked paprika, salt, and black pepper. Pour half of the garlic butter mixture over the rice and stir gently.
3. Bake uncovered for 20 minutes, then remove from oven. Arrange the shrimp evenly over the partially cooked rice. Drizzle with the remaining garlic butter.
4. Return to oven and bake for another 15–18 minutes, until shrimp are opaque and rice is tender.
5. Stir in the chopped parsley and lemon juice just before serving.

The magic here? The shrimp stays juicy while the rice soaks up all that garlicky goodness—no dry grains or rubbery seafood in sight.

Tip: For extra depth, swap half the butter with olive oil and add a pinch of red pepper flakes with the garlic.

Cheesy Bacon Ranch Rice Casserole

This cozy casserole combines crispy bacon, creamy ranch, and melty cheese for a crowd-pleasing side or hearty main dish.

Ingredients:

• 6 slices bacon, chopped
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 (1 oz) packet ranch seasoning mix
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp unsalted butter
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. Cook bacon in a large skillet over medium heat until crispy (8-10 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon grease in the skillet.
2. Add rice to the skillet with reserved bacon grease and toast for 2 minutes, stirring constantly. Pour in chicken broth and 1 packet ranch seasoning, scraping up any browned bits. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed.
3. Remove from heat. Stir in 1/2 cup cheddar cheese, 1/2 cup sour cream, and 2 tbsp butter until melted and creamy. Fold in cooked bacon (reserve 2 tbsp for topping).
4. Transfer mixture to a greased 8×8 baking dish. Top with remaining 1/2 cup cheddar and reserved bacon. Bake for 15 minutes until cheese is bubbly. Garnish with green onions.

The magic here? Toasting the rice in bacon fat amps up the savory flavor, while the ranch seasoning ties everything together with herby tang.

Tip: For extra crunch, broil the casserole for 1-2 minutes at the end.

Jambalaya Rice Casserole

This hearty one-pan wonder brings the bold flavors of Louisiana to your weeknight dinner with minimal fuss—just layer, bake, and dig in!

Ingredients:

• 1 lb smoked andouille sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups long-grain white rice, rinsed
• 3 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ lb medium shrimp, peeled and deveined (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high. Add andouille sausage and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion, bell pepper, celery, and garlic until softened, 5 minutes. Stir in diced tomatoes (with juices), rice, chicken broth, Cajun seasoning, thyme, smoked paprika, salt, and black pepper. Bring to a simmer.
3. Cover tightly with a lid or foil and bake for 25 minutes. Uncover, scatter shrimp (if using) and reserved sausage on top, then bake uncovered for 10 more minutes until shrimp are pink and rice is tender.
4. Let rest 5 minutes, then garnish with green onions.

The smoky andouille and juicy shrimp (if using) melt into the spiced rice, creating a texture that’s somehow both creamy and fluffy—like jambalaya’s cozy casserole cousin.

Tip: For extra depth, deglaze the skillet with a splash of beer or broth after browning the sausage.

Teriyaki Chicken Rice Casserole

This cozy one-pan wonder combines juicy chicken, sticky-sweet teriyaki, and fluffy rice for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup uncooked long-grain white rice
• 1 ½ cups low-sodium chicken broth
• ½ cup teriyaki sauce (plus 2 tbsp for drizzling)
• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high. Add chicken and cook for 5 minutes until lightly browned.
2. Stir in 1 tbsp minced garlic and 1 tsp grated ginger; cook 30 seconds until fragrant. Add rice, 1 ½ cups chicken broth, and ½ cup teriyaki sauce, scraping up any browned bits.
3. Bring to a simmer, then cover and bake for 25 minutes until rice is tender and liquid is absorbed.
4. Remove from oven, stir in peas and carrots, then drizzle with 2 tbsp teriyaki sauce. Top with green onions and sesame seeds.

The magic here? The rice cooks right in the teriyaki-infused broth, soaking up every drop of that glossy, savory-sweet goodness.

Tip: For extra crunch, broil the casserole for 2–3 minutes before adding garnishes.

Southwest Rice Casserole with Corn and Peppers

This hearty casserole packs bold Southwest flavors into one comforting dish—perfect for busy weeknights or potlucks.

Ingredients:

• 1 cup uncooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 3/4 cups chicken or vegetable broth
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In the dish, combine uncooked rice, black beans, corn, red bell pepper, onion, and diced tomatoes with green chiles. Sprinkle with 1 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt; toss gently.
3. Pour broth evenly over the mixture. Cover tightly with foil and bake for 45 minutes.
4. Uncover, sprinkle with cheddar cheese, and bake for 10 more minutes until cheese is bubbly.
5. Garnish with cilantro (if using) and let stand 5 minutes before serving.

The magic here? The rice cooks right in the dish, soaking up all the zesty Southwest spices and melding with the veggies for a fuss-free, flavor-packed meal.

Tip: For extra smokiness, swap half the chili powder for chipotle powder.

Buffalo Chicken Rice Casserole

This Buffalo Chicken Rice Casserole is the ultimate comfort food mashup—spicy, cheesy, and packed with flavor that’ll have everyone reaching for seconds.

• 2 cups cooked white rice
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp salt

1. Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish.
2. In a large bowl, toss the shredded chicken with 1/2 cup buffalo sauce until evenly coated.
3. Stir in the cooked rice, 1/2 cup ranch dressing, 1/2 cup diced celery, 2 tbsp melted butter, 1/2 tsp garlic powder, and 1/4 tsp salt. Mix well.
4. Spread the mixture into the prepared baking dish and top with 1 cup cheddar cheese (and 1/4 cup blue cheese, if using).
5. Bake for 20–25 minutes until bubbly and the cheese is golden. Let cool 5 minutes before serving.

The magic here? The rice soaks up all that tangy buffalo sauce while staying perfectly tender—no dry casserole in sight!

Tip: For extra crunch, sprinkle crushed tortilla chips on top before baking.

Pineapple Fried Rice Casserole

This tropical twist on fried rice bakes into a cozy casserole, packing all the sweet-savory flavors of takeout into one fuss-free dish.

Ingredients:

• 2 cups cooked jasmine rice (day-old works best)
• 1 cup diced fresh pineapple (½-inch pieces)
• 1 cup diced bell pepper (any color)
• ½ cup chopped scallions
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 eggs, beaten
• ½ cup chopped roasted cashews

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. Sauté veggies: Heat vegetable oil in a large skillet over medium-high. Add bell pepper and cook for 3 minutes until slightly softened. Stir in garlic, ginger, and scallions (reserve 2 tbsp for garnish) and cook 1 minute until fragrant.
3. Scramble eggs: Push veggies to one side of the skillet. Pour beaten eggs into the empty space and scramble until just set, about 2 minutes.
4. Combine: Add rice, pineapple, soy sauce, fish sauce, and brown sugar to the skillet. Toss everything together for 2 minutes until evenly coated.
5. Bake: Transfer mixture to the prepared baking dish. Cover with foil and bake for 15 minutes, then uncover and bake 5 more minutes until slightly crispy on top.
6. Garnish & serve: Sprinkle with reserved scallions and cashews. The caramelized pineapple edges and crunchy cashews make every bite a fun contrast of textures!

Tip: For extra golden bits, spread the rice mixture in a thin layer across a sheet pan instead of a baking dish.

Curry Rice Casserole with Chickpeas

This cozy, one-pan wonder packs bold curry flavor and hearty chickpeas into a fuss-free bake—perfect for busy weeknights.

Ingredients:

• 1 cup uncooked long-grain white rice
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper; cook 5 minutes until softened. Stir in garlic, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt; cook 1 minute until fragrant.
2. Add rice, chickpeas, 2 cups broth, and 1/2 cup coconut milk. Bring to a simmer, then cover tightly with foil or a lid.
3. Transfer to oven and bake 25 minutes until liquid is absorbed and rice is tender. Fluff with a fork, garnish with cilantro, and serve warm.

The coconut milk adds a subtle creaminess that balances the earthy spices, while the chickpeas give every bite a satisfying bite. Tip: For extra crunch, sprinkle toasted cashews on top before serving.

Lemon Herb Rice Casserole with Asparagus

Bright, zesty, and packed with fresh flavors, this one-pan wonder is a weeknight hero that’s as easy as it is satisfying.

Ingredients:

• 1 ½ cups long-grain white rice, rinsed
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 cups low-sodium chicken or vegetable broth
• 3 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the garlic, 1 tsp thyme, and 1 tsp oregano; cook for 30 seconds until fragrant.
2. Add the rice, tossing to coat in the oil and herbs. Pour in the broth, 2 tbsp lemon juice, ½ tsp salt, and ¼ tsp pepper. Bring to a simmer, then cover and transfer to the oven. Bake for 15 minutes.
3. Remove from oven and quickly arrange the asparagus on top. Drizzle with 1 tbsp olive oil, re-cover, and bake for another 10 minutes until the rice is tender and asparagus is crisp-tender.
4. Fluff the rice with a fork, then stir in the lemon zest and ¼ cup parsley. Serve warm.

The lemon zest stirred in at the end keeps the flavor vibrant, while the herbed rice soaks up every bit of that cozy broth. Tip: For extra richness, sprinkle with crumbled feta or grated Parmesan right before serving.

BBQ Pulled Pork Rice Casserole

This hearty casserole combines smoky pulled pork, tender rice, and melty cheese for a crowd-pleasing dish that’s perfect for game day or weeknight comfort.

Ingredients:

• 2 cups cooked pulled pork (store-bought or homemade)
• 1 cup uncooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup diced red bell pepper
• 1 1/2 cups BBQ sauce (divided)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, mix pulled pork, uncooked rice, black beans, corn, red bell pepper, 1 cup BBQ sauce, garlic powder, smoked paprika, salt, and black pepper until combined.
3. Spread mixture evenly in the baking dish. Pour chicken broth over the top (do not stir).
4. Cover tightly with foil and bake for 45 minutes. Uncover, drizzle remaining 1/2 cup BBQ sauce over the top, then sprinkle with both cheeses.
5. Bake uncovered for 15 more minutes until cheese is bubbly and rice is tender. Let stand 5 minutes before serving.

The magic here? The rice cooks right in the casserole, soaking up all the BBQ flavors while staying perfectly tender—no pre-boiling required!

Tip: For extra smokiness, stir 1 tbsp liquid smoke into the BBQ sauce before adding it to the casserole.

Mediterranean Rice Casserole with Feta and Olives

This Mediterranean Rice Casserole is a one-pan wonder—packed with briny olives, creamy feta, and sun-dried tomatoes for a vibrant, fuss-free dinner.

• 1 ½ cups long-grain white rice, rinsed
• 2 ½ cups vegetable broth
• 1 cup crumbled feta cheese, divided
• ½ cup pitted Kalamata olives, halved
• ⅓ cup chopped sun-dried tomatoes (oil-packed)
• 1 small red onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley (for garnish)

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add rice, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper, stirring to coat. Pour in vegetable broth and bring to a simmer.
3. Scatter sun-dried tomatoes and olives evenly over the rice. Cover tightly with a lid or foil and bake for 25 minutes.
4. Remove from oven, fluff rice with a fork, and sprinkle with ¾ cup feta. Return to oven, uncovered, for 5 minutes until cheese softens.
5. Garnish with parsley and remaining ¼ cup feta. Serve warm.

The salty feta melts into the rice, while the olives and sun-dried tomatoes add pops of tangy sweetness—no bland bites here!

Tip: For extra crunch, top with toasted pine nuts before serving.

Cajun Sausage and Rice Casserole

This one-pan wonder packs smoky sausage, tender rice, and bold Cajun spices into a hearty dish that’s weeknight-easy but tastes like a slow-cooked favorite.

Ingredients:

• 1 lb smoked Andouille sausage, sliced into ½-inch rounds
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion, bell pepper, celery, and garlic until soft, 4–5 minutes. Stir in 1 tbsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper.
3. Add rice, stirring to coat in spices. Pour in chicken broth and diced tomatoes (with juices), scraping up any browned bits. Bring to a simmer.
4. Nestle sausage into the rice mixture. Cover tightly with foil or a lid and bake for 30 minutes, or until rice is tender and liquid is absorbed.
5. Let rest 5 minutes, then fluff rice with a fork. Garnish with green onions.

The magic here? The rice soaks up all the smoky sausage drippings and Cajun spices, creating layers of flavor in every bite.

Tip: For extra depth, deglaze the skillet with a splash of beer before adding the broth.

Conclusion

With 18 irresistibly creamy rice casseroles, comfort food just got easier—and tastier! Whether you’re craving classic cheesy bakes or bold new flavors, there’s a dish here for every craving. Try one (or a few!) and let us know your favorites in the comments. Loved this roundup? Share the cozy vibes by pinning it for later. Happy cooking!