This one-pot recipe seamlessly combines the rich flavors of a cheeseburger with the creamy goodness of broccoli cheddar soup and the heartiness of a rice casserole, blurring the line between soup and casserole with its thick, rich, and creamy rice texture. Featuring savory ground beef, melted cheddar cheese, decadent heavy whipping cream, and a generous amount of chopped broccoli, this recipe is perfect for those nights when you’re craving something indulgent yet almost effortless.
In our household, this is indeed a very rare type of recipe for sure. First of all, there’s rice, which is never one of our go-to must-use ingredients. And, secondly, this one-pot recipe is for a casserole, which is also not usually something you’ll often find high up on our what should we have for dinner list. You see, with only two people in our house, casseroles aren’t usually something we’re willing to suffer through. Sure, they’re great the first evening, and perhaps even the second, but by the third or fourth evening of the same seemingly never-ending casserole, we’re more than likely ready to just go to bed without our suppers. But this here lil’ recipe totally isn’t like that. It’s a creamy, rich soup recipe that is so thick that it’s almost a rice casserole. And, since it only yields about four healthy-sized servings, we can enjoy its luxurious taste and texture for a day or two and then move on to something else. It’s a great way to enjoy a comforting stick-to-your-ribs meal, without having to endure day after day of eating the same meal over and over again.
Ingredients:
- 1 (16-oz.) Bag Frozen Broccoli
- 2 Tablespoons Butter
- 1 Pound 90% Lean Ground Beef
- 3/4 Cup Jasmine Rice, Rinsed & Drained
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Cayenne
- 1 (32-oz.) Carton Low-Sodium Chicken Broth or Stock
- 2 1/2 Cups Cold Water
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Cup Heavy Whipping Cream
- 1 (8-oz.) Block Medium Cheddar Cheese, Freshly Grated
Directions:
- Steam the frozen broccoli according to the package instructions; set aside to cool.
- Place the butter in a large stockpot or Dutch oven over medium-high heat. When the butter has melted, add the ground beef and sauté it until cooked through. Stir the hamburger occasionally, using the back of a wooden spoon to break the meat down into small-sized pieces.
- Add the rinsed and drained rice to the hamburger. Sauté for 2 minutes, stirring constantly.
- Add the onion powder, garlic powder, pepper, paprika, salt, and cayenne; sauté for 1 minute, stirring constantly.
- Add the chicken broth or stock, cold water, mustard, and Worcestershire sauce. Stir to combine and bring to a boil.
- When the mixture comes to a rolling boil, decrease the heat to medium-low, cover, and cook for 15 minutes, stirring approximately every 5 minutes to prevent the rice from sticking.
- Remove the lid and add the heavy whipping cream. Stir to combine and cook uncovered for 2 minutes.
- Slowly add the cheese in small batches, stirring constantly, until all of the cheese has melted.
- Roughly chop the steamed broccoli and fold it into the soup casserole.
Suggestions:
- You can use either unsalted or salted butter for this recipe. If you use salted butter, you may want to add less salt to the soup casserole.
- Make sure to rinse the jasmine rice off before adding it to the soup. This will ensure that the rice is clean and will help to remove any starchy residue.
- I used low-sodium chicken broth in this recipe, however, you can also use low-sodium beef or vegetable broth or stock if you have it available.
- If you prefer this soup casserole to have more of a soup-like consistency, add 2 cups additional cold water, stock, broth, or milk. And, if you would like to lighten this recipe up a bit, you can also replace some or all of the heavy whipping cream with half and half or milk.
- I steamed the broccoli separately for this soup casserole because it helps give it a better texture and aids in keeping the broccoli’s gorgeous vibrant green color.
- Serve garnished with freshly ground black pepper and additional shredded cheese.
Improvements:
- Replace the ground beef in this recipe with ground chicken, turkey, or pork.
- Swap in a mixture of both frozen broccoli and frozen cauliflower.
- For a tangy bite, replace the mild cheddar cheese with sharp cheddar cheese.
- Serve this soup casserole with these Honey-Kissed Savory Shortbread Crackers or these Dainty White Pepper Biscuits.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out our other delicious rice soup recipes.
Ingredients:
- 1 (16-oz.) Bag Frozen Broccoli
- 2 Tablespoons Butter
- 1 Pound 90% Lean Ground Beef
- 3/4 Cup Jasmine Rice, Rinsed & Drained
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Cayenne
- 1 (32-oz.) Carton Low-Sodium Chicken Broth or Stock
- 2 1/2 Cups Cold Water
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Cup Heavy Whipping Cream
- 1 (8-oz.) Block Medium Cheddar Cheese, Freshly Grated
Directions:
- Steam the frozen broccoli according to the package instructions; set aside to cool.
- Place the butter in a large stockpot or Dutch oven over medium-high heat. When the butter has melted, add the ground beef and sauté it until cooked through. Stir the hamburger occasionally, using the back of a wooden spoon to break the meat down into small-sized pieces.
- Add the rinsed and drained rice to the hamburger. Sauté for 2 minutes, stirring constantly.
- Add the onion powder, garlic powder, pepper, paprika, salt, and cayenne; sauté for 1 minute, stirring constantly.
- Add the chicken broth or stock, cold water, mustard, and Worcestershire sauce. Stir to combine and bring to a boil.
- When the mixture comes to a rolling boil, decrease the heat to medium-low, cover, and cook for 15 minutes, stirring approximately every 5 minutes to prevent the rice from sticking.
- Remove the lid and add the heavy whipping cream. Stir to combine and cook uncovered for 2 minutes.
- Slowly add the cheese in small batches, stirring constantly, until all of the cheese has melted.
- Roughly chop the steamed broccoli and fold it into the soup casserole.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Creamy Parmesan Butternut Squash Rice Soup
Creamy Italian Rice Soup with Prosciutto & Corn
Creamy Prosciutto & Butternut Squash Rice Soup
In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
“L” – Fresh Dill Deviled Eggs with a Hint of Lemon
“M” – Chocolate Chunk Cookies with Fresh Mint
“N” – Great Northern Bean Summer Caprese Salad
“O” – Firecracker Oatmeal Peanut Butter Blossoms
“P” – Creamy Potato Salad with Crunchy Fennel
“Q” – Butternut Squash Taco Ravioli with Queso Fresco
“R” – Cheeseburger Broccoli Rice Soup Casserole
“S” – Sweet Whiskey Skillet Teriyaki Chicken
“T” – Baked Chicken Tenders with Crushed Fritos
“U” – Unsweetened Coconut Oatmeal Peach Crisp
“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs
“W” – Whiskey-Soaked Raisin Baked Stove Top Stuffing
Please make sure to check out the other great “R” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Cheeseburger Broccoli Rice Soup Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Leek and Lobster Mushroom Risotto by Food Lust People Love
- Pan-Seared Scallops with Black Beans and Red Pepper Sauce by Karen’s Kitchen Stories
- Pineapple Fried Rice by A Day in the Life on the Farm
- Pressure Cooker Rice Kheer with Homemade Masala Milk Powder by Sneha’s Recipe
- Rabrabrakake: Norwegian Rhubarb Cake by A Messy Kitchen
- Ragi Shavige Uppitu by Mayuri’s Jikoni
- Raspberry Ricotta Pancakes by Jolene’s Recipe Journal
- Red Lentil Paratha by Magical Ingredients
- Ring Noodle Tuna Salad by Palatable Pastime
- Roasted Rosemary Potato Peelings by Blogghetti
- Rose Petal-Strawberry Granita by Culinary Cam
