Warm up with this cozy family casserole, a high-protein, budget-friendly meal perfect for easy weeknight dinners. Quick to assemble and full of cheesy, savory goodness.

Ingredients

Toggle: Metric / US

Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven is heating, bring a large pot of salted water to a rolling boil. Add the 2 cups of uncooked pasta and cook according to package directions until al dente, usually about 8-10 minutes. You want the pasta to be firm to the bite because it will continue to cook in the oven. Drain the pasta and set it aside. In the same pot, you can cook the rice: add 1 cup of rice and 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside. This two-in-one approach saves you an extra pot to wash. The starches from the pasta and rice will help thicken the casserole later, creating a luscious, creamy texture that clings to every ingredient.

Step 1 image
Step 2

While the pasta and rice cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant. The onion should soften and release its natural sweetness, which forms the aromatic base of the casserole. Add the minced garlic and cook for another 30 seconds until you can smell its pungent aroma—be careful not to burn the garlic, as it turns bitter. Now add the 1 lb of ground beef. Break the meat apart with a wooden spoon and cook until browned, about 5-7 minutes. You want a deep brown color with some crispy bits (fond) forming on the bottom of the pan; those bits are packed with flavor. Drain any excess fat if necessary, then season the meat with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne if using. Stir to combine and transfer the beef mixture to a large mixing bowl.

Step 2 image
Step 3

In the same skillet (don’t wipe it clean—the fond will add flavor), add the shredded cooked chicken. You can use leftover rotisserie chicken or quickly poach the chicken breasts: place them in a pot, cover with water, bring to a boil, then reduce heat and simmer for 15-18 minutes until cooked through. Shred the chicken with two forks. Toss the shredded chicken in the skillet for 1-2 minutes to warm it and pick up any remaining beef flavor. Add the chicken to the bowl with the beef. Now, in a separate small saucepan, combine the cans of cream of mushroom and cream of chicken soup with 1 cup of milk and 1 cup of chicken broth. Whisk over medium heat until smooth and heated through—this creates a rich, velvety sauce that binds all the ingredients together. The combination of two soups gives a more complex flavor: mushroom adds earthiness, chicken adds savory depth. Pour the sauce over the meat mixture and stir to combine.

Step 3 image
Step 4

To the large bowl, add the cooked pasta, cooked rice, and fresh broccoli florets. The broccoli will steam in the oven, so there’s no need to blanch it first—this keeps it vibrant green and slightly crunchy, providing a nice textural contrast to the tender meat and creamy sauce. Toss everything together gently but thoroughly, ensuring every piece is coated in the sauce. The mixture should look thick and cohesive, not soupy. If it seems too dry, add a splash of milk or broth. Now, transfer the entire mixture to a greased 9×13-inch baking dish. Spread it evenly with a spatula. Sprinkle 1 cup of the shredded cheddar cheese and the 1 cup of mozzarella cheese over the top, covering the entire surface. The mozzarella will melt into gooey strings, while the cheddar adds a sharp, golden crust. Reserve the remaining 1 cup of cheddar for later.

Step 5

Place the baking dish in the preheated oven and bake for 15 minutes uncovered. This initial bake allows the casserole to heat through and the cheese to melt and bubble. After 15 minutes, remove the dish from the oven and sprinkle the remaining 1 cup of cheddar cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown in spots. For an extra crispy top, you can switch the oven to broil for the last 2-3 minutes, but watch it closely to prevent burning. You’ll know the casserole is done when the edges are bubbling and the center is hot throughout—a thermometer inserted into the center should read at least 165°F (74°C). Let the casserole rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld, making it easier to scoop out perfect portions. Garnish with fresh parsley for a pop of color and freshness.

Step 5 image

For best results

  • For the best texture, avoid overcooking the pasta and rice before baking. Cook them just until al dente and fluffy, as they will continue to absorb liquid and soften in the oven. If you cook them fully, the casserole may become mushy. The residual starch from undercooked grains helps thicken the sauce naturally, creating a more luxurious mouthfeel without added thickeners.
  • Sourcing your ingredients wisely can save money and elevate flavor. Look for ground beef on sale or buy in bulk and freeze portions. Chicken breasts can be swapped for thighs (more flavor and moisture) or even leftover rotisserie chicken from the deli, which is often cheaper per pound than raw. For the cheese, block cheese grated at home melts more smoothly than pre-shredded bags, which contain anti-caking agents that can make the sauce grainy. Grate your own cheddar and mozzarella for a silky, stretchy cheese pull.
  • To store leftovers, let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a 350°F oven for 15-20 minutes, or microwave individual servings on high for 2-3 minutes. Add a splash of milk or broth before reheating to restore moisture, as the sauce can thicken upon standing.
  • If you want to lighten the casserole without sacrificing creaminess, substitute the condensed soups with a homemade béchamel sauce: melt 3 tablespoons butter, whisk in 3 tablespoons flour, cook for 1 minute, then gradually add 2 cups of milk and 1 cup of broth. Season with salt, pepper, and a pinch of nutmeg. This reduces sodium and eliminates preservatives while still delivering a rich, velvety base. You can also use low-fat milk and reduced-fat cheese to cut calories further.
  • For a perfectly golden top, don't skip the final cheese layer. The first layer of cheese melts into the casserole, while the second layer, added halfway through baking, stays on top and browns beautifully. For extra crunch, mix 1/2 cup of panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before the final bake. The breadcrumbs toast into a crispy, buttery crust that adds a delightful textural contrast to the creamy interior.
  • If you're short on time, you can assemble the casserole up to 24 hours in advance and refrigerate it unbaked. Simply cover the dish with foil and store in the fridge. When ready to bake, add 10-15 minutes to the baking time since you're starting from cold. This make-ahead trick is perfect for busy weeknights or meal prep Sundays. The flavors actually deepen and meld overnight, making the casserole even more delicious.

Variations

  • Vegetarian Twist: Omit the ground beef and chicken entirely. Replace with 2 cans (15 oz each) of drained and rinsed chickpeas or black beans for protein, and add 1 cup of corn kernels and 1 cup of diced bell peppers. Use cream of mushroom soup only (or a vegetarian cream of celery) and vegetable broth. The beans add a hearty texture and earthy flavor that complements the cheese and broccoli beautifully. You can also add sautéed mushrooms for extra umami.
  • Southwest Fiesta: Swap the cream of chicken soup for a can of condensed cheddar cheese soup or nacho cheese sauce. Add 1 can (4 oz) of diced green chiles, 1 teaspoon chili powder, 1/2 teaspoon cumin, and a handful of chopped cilantro. Top with crushed tortilla chips instead of extra cheese for a crunchy, Tex-Mex twist. Serve with a dollop of sour cream and fresh salsa on the side.
  • Low-Carb / Keto Version: Replace the rice and pasta with 4 cups of cauliflower rice (fresh or frozen, thawed and squeezed dry) and 2 cups of zucchini noodles (zoodles). The cauliflower provides a similar texture to rice with a fraction of the carbs, while zoodles add a noodle-like feel. Increase the cheese to 3 cups total and add 1/2 cup of cream cheese to the sauce for extra fat and creaminess. This version is rich, satisfying, and keto-friendly with under 10g net carbs per serving.
  • Protein Swap: Instead of ground beef and chicken, use 1 lb of Italian sausage (casings removed) and 1 lb of ground turkey. The sausage adds spicy, fennel-infused flavor, while turkey keeps it lean. You can also use leftover shredded pork or even diced ham. For a seafood version, try cooked shrimp and flaked salmon, but reduce the baking time to 20 minutes total so the seafood doesn't overcook.
  • Gluten-Free Adaptation: Use gluten-free pasta (such as brown rice or chickpea pasta) and gluten-free condensed soups (many brands offer gluten-free versions). Ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free. The texture will be slightly different but equally delicious. You can also thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of using flour-based soups.

Nutrition

  • Calories485 kcal
  • Total Fat22g
  • Saturated Fat10g
  • Cholesterol95mg
  • Sodium890mg
  • Total Carbohydrates38g
  • Dietary Fiber3g
  • Sugars5g
  • Protein32g

Common Questions

Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works great and is often more convenient. There’s no need to thaw it first; just add it directly to the casserole mixture. However, frozen broccoli tends to release more water during baking, so you may want to reduce the chicken broth by 1/4 cup to keep the casserole from becoming too watery. Also, since frozen broccoli is already blanched, it will be softer than fresh, so if you prefer a bit of crunch, stick with fresh florets.
How can I make this casserole dairy-free?
To make this casserole dairy-free, use a plant-based shredded cheese alternative (look for brands that melt well, like Daiya or Violife). Replace the milk with unsweetened almond milk, oat milk, or canned coconut milk (for a richer flavor). The condensed soups can be substituted with a dairy-free cream of mushroom soup (many brands are available) or make a roux with dairy-free butter and flour. Note that the texture and flavor will vary slightly, but the casserole will still be creamy and delicious.
Can I prepare this casserole ahead of time and freeze it?
Yes, this casserole freezes beautifully. Assemble the casserole completely but do not bake it. Wrap the dish tightly with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding 10-15 minutes to the baking time since it starts cold. You can also freeze individual portions after baking: let cool, portion into freezer-safe containers, and reheat in the microwave or oven.
What can I use instead of cream of mushroom or cream of chicken soup?
If you prefer to avoid canned soups, you can make a quick homemade sauce. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of all-purpose flour, and cook for 1 minute. Gradually whisk in 2 cups of milk and 1 cup of chicken or vegetable broth. Cook until thickened, about 5 minutes. Season with salt, pepper, and a pinch of garlic powder. This yields a creamy base that’s free of preservatives and can be customized with herbs like thyme or rosemary.
How do I prevent the casserole from becoming too dry?
The key to a moist casserole is not overbaking and ensuring enough liquid in the sauce. The sauce should be slightly thinner than you think before baking because the pasta and rice will absorb some liquid. If the mixture looks dry before baking, add an extra 1/2 cup of broth or milk. Also, covering the dish with foil for the first half of baking traps steam and prevents drying. Remove the foil only for the last 15 minutes to allow the cheese to brown.
Can I use leftover cooked rice and pasta?
Yes, this is a great way to use up leftovers! If using leftover rice and pasta, reduce the amount of broth in the sauce by about 1/2 cup because leftover grains are already cooked and won’t absorb as much liquid. Also, make sure the leftovers are not overly dry; if they are, add a splash of water or broth before mixing. Leftover rice and pasta can save you prep time and reduce food waste.