A vegetable-filled casserole with the wholesome goodness of brown rice, broccoli, and corn – it’s perfect as a main or as a side! Easy to prepare in very little time, this Corn and Broccoli Brown Rice Casserole has impressive results!

Corn and Broccoli Brown Rice Casserole is a dish prepared out of necessity. The necessity is that John.e cannot ever get enough broccoli! If you’ve been reading my posts for some time, you’ll no doubt have heard me mention many times before that John.e loves broccoli. In fact, Dear Reader, he loves it a little too much in my opinion! No matter how it’s prepared – soup, broiled, baked, steamed, or raw – he just can’t get enough broccoli!
If at any time I’m running out the door to go to the grocery store, and I ask if he or McKenna would like anything particular. John.e’s answer is always the same – broccoli. But, Dear Reader, it’s not like, “oh, just broccoli.” It’s like, “Broccoli!!!!” This one simple word is projected with such enthusiasm. It’s usually accompanied by a cartoon-like nodding of the head, paired with the wide-eyed look of a child on Christmas morning. Every. Single. Time.
So, in an effort to prepare some meals on Sunday for a busy work week, I opted for this Corn and Broccoli Brown Rice Casserole. I love to make a few meals on Sunday afternoons that will keep well in the refrigerator and can easily get us through the week. A casserole is the perfect dish to reheat a day or two later.
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IT’S STORY TIME!
Speaking of reheating, I have to share this story with you. As I said, I prepared this casserole on Sunday afternoon and waited until it had completely cooled. I covered the dish well and placed it in the refrigerator. On Monday night, I separated the casserole into two individual-sized baking dishes. That might seem like a lot of food for two people, but I wasn’t planning to serve anything else with dinner that night. They are generally big eaters, so I knew they could handle it.
John.e usually arrives home around 7pm. Poor McKenna, she can’t wait until then to eat – she’s usually starving by 6pm. So I put the casseroles into the oven at 5:15pm at 350 degrees, thinking that they would take about 25 minutes or so to fully heat through. I took McKenna’s casserole dish out of the oven and served her dinner. I left John.e’s in the oven thinking that the residual heat would keep it warm enough until he arrived home an hour later.
McKenna and I ate our dinner. We cleaned up the dishes and she went off to study. I had been working on a blog post when I realized it was a few minutes before 7 pm. I decided to turn the oven back on to bring up the temperature of John.e’s casserole. Well, much to my dismay, the oven was already on. I had left the already cooked casserole in the oven for almost two hours!!!

AND THE RESULTS ARE IN!
The top had charred slightly. The bubbling around the edges had all dried up. And the entire dish looked sad and unappealing. Failure! Of course, it was at that exact moment, John.e walked in the door. Not one to complain or toss food, he decided to eat it anyway. And, guess what!? He loved it! So, you see, Dear Reader, not only can you make this Corn and Broccoli Brown Rice Casserole ahead of time, but you can reheat it ( or overheat it!) and it still tastes great! In my humble opinion, that’s a winning dish!

INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Brown Rice – The rice should have already been cooked and fully cooled. You can substitute it with white rice if you prefer.
- Broccoli – Use one large head of broccoli. If using broccoli crowns, you might need two since they tend to be a little smaller in size.
- Canned Creamed Corn
- Eggs
- Seasonings – You will need onion powder, garlic powder, salt, and ground black pepper.
- Cheese – I like to use sharp white cheddar, but other cheeses can be used as well.
- Parsley
HOW TO MAKE A CORN AND BROCCOLI BROWN RICE CASSEROLE
Preheat your oven to 350 degrees F. Lightly coat a casserole dish with cooking spray and set aside. In a large mixing bowl, stir together the whisked eggs, canned creamed corn, onion powder, garlic powder, ground black pepper, salt, and one cup of the shredded cheese. Fold in the broccoli and cooked brown rice. Transfer the mixture to the prepared casserole dish.
Bake for 30 minutes. Remove from the oven and top with the remaining half cup of cheese. Bake for 15 more minutes. Garnish with parsley and serve immediately.

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

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Corn and Broccoli Brown Rice Casserole
Ingredients
- 2 cups brown rice, cooked and cooled
- 4 cups broccoli florets, fresh or frozen
- 1 1/2 cups canned creamed corn
- 2 large eggs, whisked
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 1/2 cups white cheddar cheese, shredded
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 350 degrees F.
- Lightly coat a casserole dish with cooking spray and set aside.
- In large mixing bowl, stir together the whisked eggs, canned creamed corn, onion powder, garlic powder, ground black pepper, salt, and one cup of the shredded cheese.
- Fold in the broccoli and cooked brown rice.
- Transfer the mixture to the prepared casserole dish.
- Bake for 30 minutes. Remove from the oven and top with the remaining half cup of cheese. Bake for 15 more minutes.
- Garnish with parsley and serve immediately.
Nutrition
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imperamagna says
Doubled the recipe for Christmas dinner and it was delicious… even the grandkids (tend to be picky eaters) loved it. Easy to make and yummy reheated.
byronethomas@gmail.com says
So glad to hear that! Thank you. 🙂
catarina says
I love brown rice and brocoli, congratulations for your work !
Virginia Becker says
Could i use velveeta cheese for this recipe would love to make it today
Jenny says
I had to make my own creamed corn – found a “recipe” online – but this was not bad at all!
Love broccoli!
byronethomas@gmail.com says
Thank you, Jenny. 🙂
Cali says
This looks so good and easy to make. What size casserole dish did you use? Can’t wait to try it!
byronethomas@gmail.com says
Thank you, Cali. I’m not sure of the exact casserole size, because I used my oval baking dish which has no size on it. But, it’s very comparable to a 9×13 inch rectangular casserole dish.
Schar says
I made this last night in a 9×13 inch dish and it was delicious. Getting my vegetable fix. Thank You.
Patricia Johnson says
Its good! Good comfort food.
Marisa says
Is there anything vegan I can replace the egg with?
Denise says
Yes! Use a product called “Just Eggs” – it’s an excellent egg replacer!
Karen says
Great easy comfort food. I think next time I’d sauté onion and garlic to put in. I also couldn’t resist some crushed buttered ritz crushed on top. Nice recipe.
ElLois says
Yes! I must add onion & garlic. 💛💛
Gina says
Does the baking dish need to be covered?
Peggy says
How to substitute fresh broccoli?
Joan E Vang says
I need help figuring out how many carbs are in a serving because that is what my insulin is based on.
Barbara says
An easy, nutritious and tasty dish! I baked it in a 2 qt casserole dish. I thought it was a little bland so I will add some pepper and a little salt nxt time. It was a watery on the bottom, probably from the frozen broccoli being extra e frosty. I might use 3 c of rice instead of two to compensate. Thank you, Byron.
Carol says
Excellent-cooks well, tastes delicious.
Pam says
I made this tonight to go with some grilled boneless chicken breast. I did follow one posters idea to use 3 cups of cooked brown rice because of the water from the frozen broccoli. It worked perfectly. Also, 16 oz. of frozen broccoli florets is 5 cups. It was only one more cup so I used the whole bag. Not having used creamed corn in a while, I put it in a 2 cup measure. A 14 oz. can is 1 1/2 cups. I used the extra space to mix up the onion powder, garlic powder, and added some salt and pepper. Also added some sautéed diced onion per another posters suggestion. After it was finished in the oven, I let it sit for a bit before serving. It was good, but I think maybe a touch of red pepper flakes might perk it up a bit, or the suggestion of sautéed garlic. It may be one of those things that are just better the next day. It was more than enough for my husband and I in a 9×13 pan.