admin1 homemade meals with tender potatoes, fluffy rice, and plenty of melted cheese, this Cheesy Potato & Rice Casserole is a recipe you’ll want to make again and again. It combines simple pantry ingredients with a creamy sauce and a golden, cheesy topping to create a satisfying dish for family dinners, potlucks, and busy weeknights.
This easy oven-baked casserole is rich, flavorful, and wonderfully versatile. Serve it as a hearty vegetarian main course or pair it with roasted chicken, grilled vegetables, or baked fish for a complete meal.
Recipe Details
Prep time
20 minutes
Cook time
50–60 minutes
Oven temperature
375°F (190°C)
Servings
6 portions
Total time
About 1 hour 20 minutes
Ingredients
This recipe uses uncooked rice and partially cooked potatoes, allowing both to finish cooking in the casserole with a creamy, flavorful sauce.
- 3 medium potatoes, peeled and diced
- 1 cup uncooked long-grain white rice, rinsed
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1½ cups shredded cheddar cheese, divided
- ½ cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, optional
Optional additions: ½ cup cooked bacon pieces, 1 cup cooked shredded chicken, or ½ cup chopped bell peppers.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
Prepare all your ingredients before starting, including rinsing the rice, dicing the potatoes, chopping the onion, and shredding the cheese.
Step 2: Partially Cook the Potatoes
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for approximately 5–7 minutes, until the outside begins to soften but the centers remain firm.
Drain the potatoes thoroughly and set them aside.
This step helps the potatoes cook evenly alongside the rice without leaving hard pieces in the finished casserole.
Step 3: Sauté the Onion and Garlic
Heat the olive oil and butter in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally until softened.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Stir in the paprika, onion powder, black pepper, and salt. Remove the skillet from the heat.
Step 4: Prepare the Creamy Cheese Mixture
In a large bowl, whisk together the broth, milk, and sour cream until smooth. Stir in the sautéed onion and garlic mixture.
Add ½ cup of shredded cheddar cheese and mix well.
The sauce should be pourable and evenly seasoned. Remember that the cheese will add saltiness, so taste the mixture before adding extra salt.
Step 5: Assemble the Casserole
Spread the rinsed, uncooked rice evenly across the bottom of the prepared baking dish.
Arrange the partially cooked potato pieces over the rice. Pour the creamy broth mixture evenly over everything, making sure the rice is submerged in the liquid.
Gently stir once to distribute the ingredients without leaving rice exposed above the liquid. Cover the baking dish tightly with aluminum foil.
Step 6: Bake Until the Rice and Potatoes Are Tender
Place the covered casserole in the preheated oven and bake for approximately 40–50 minutes.
Check that the rice is tender, the potatoes are cooked through, and most of the liquid has been absorbed. Cooking time can vary depending on the rice variety, the baking dish, and your oven.
If the rice is still firm and the dish looks dry, add a little hot broth, cover again, and continue baking until tender.
Step 7: Add the Cheese Topping
Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole.
Return the dish to the oven, uncovered, for another 8–12 minutes, until the cheese has melted and the edges are bubbling.
For a more golden top, broil for 1–2 minutes, watching closely to prevent burning.
Step 8: Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to settle and makes the casserole easier to portion.
Sprinkle with fresh parsley, if desired, and serve warm while the cheese is still deliciously melted.
Tips for the Best Cheesy Potato & Rice Casserole
- Rinse the rice: This removes excess surface starch and helps prevent the casserole from becoming overly sticky.
- Cut potatoes evenly: Similar-sized pieces cook at roughly the same rate.
- Cover tightly during baking: This traps steam and helps the rice cook properly.
- Use freshly shredded cheese: It generally melts more smoothly than pre-shredded cheese.
- Check the liquid level: Rice varieties absorb liquid differently. Add a little hot broth if needed and continue baking covered.
- Let it rest: A short resting period helps the sauce thicken and the flavors come together.
- Avoid excessive stirring: Too much stirring can break up the potatoes and make the rice mushy.
Delicious Variations
Cheesy Potato, Rice, and Chicken Casserole
Add 1–2 cups of cooked shredded chicken to the casserole before baking. This creates a more protein-rich meal that’s ideal for lunch or dinner.
Bacon Cheddar Potato Rice Casserole
Stir in ½ cup of cooked, crumbled bacon and use sharp cheddar cheese for a smoky, savory flavor. Sprinkle extra bacon on top before serving.
Broccoli Cheesy Potato Rice Casserole
Add 1–2 cups of small broccoli florets. For best results, lightly steam them first and stir them in before the final cheese topping.
Spicy Cheesy Casserole
Add a pinch of cayenne pepper, chopped jalapeños, or a little chili powder to give the creamy cheese sauce a gentle kick.
Vegetarian Version
Use vegetable broth instead of chicken broth and add mushrooms, peas, spinach, or bell peppers for extra flavor and variety.
What to Serve with This Casserole
This filling casserole pairs well with roasted chicken, grilled fish, baked meatballs, or sautéed vegetables. For a lighter meal, serve it alongside a crisp green salad dressed with lemon juice and olive oil.
If you’re serving a crowd, it also works well as part of a buffet with roasted vegetables, fresh bread, and a simple cucumber salad.
Storage and Reheating
Refrigerator: Cool leftovers promptly and store in an airtight container within 2 hours of cooking. Refrigerate for up to 3–4 days.
Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months for best quality. The texture of the potatoes and creamy sauce may change slightly after thawing.
Microwave: Reheat individual portions with a splash of broth or milk, covering loosely, until steaming hot throughout.
Oven: Place leftovers in an oven-safe dish, add a little broth if needed, cover with foil, and reheat at 350°F (175°C) until thoroughly hot.
Reheat leftovers to an internal temperature of 165°F (74°C). Avoid leaving cooked rice at room temperature for extended periods.
Nutrition Information
Estimated nutrition per serving, assuming 6 servings and the ingredients listed above:
| Nutrient | Approximate amount |
|---|---|
| Calories | 410 kcal |
| Protein | 13 g |
| Carbohydrates | 53 g |
| Total fat | 16 g |
| Saturated fat | 9 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Nutrition information is an estimate and varies according to the cheese, broth, milk, potatoes, and portion size.
Frequently Asked Questions
Can I use leftover cooked rice?
Yes, but the recipe needs adjusting. Use approximately 3 cups of cooked rice, omit the uncooked rice and most of the broth, and cook until the potatoes are tender. Add the cooked rice and cheese sauce together, then bake until bubbling and hot throughout.
Can I make this casserole ahead of time?
You can prepare the chopped vegetables and cheese mixture ahead, but for the best rice texture, assemble the casserole shortly before baking. Uncooked rice left soaking in the liquid can absorb too much moisture and change the cooking time.
Why is my rice still hard after baking?
The dish may not have been covered tightly, there may not have been enough liquid, or the rice variety may require a longer cooking time. Add a little hot broth, cover tightly, and continue baking until the rice is tender.
Can I use brown rice?
Yes, but brown rice generally requires more liquid and a longer cooking time. Follow the package guidance for the particular variety and check the potatoes so they do not become overly soft.
Which cheese works best?
Sharp cheddar offers a classic flavor, while Monterey Jack creates a smooth melt. A combination of cheddar and mozzarella gives you both flavor and a stretchy, cheesy topping.
