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Cheesy Broccoli Rice Casserole Cups

I don’t know about you, but sometimes keeping lunches wholesome, interesting, and kid friendly is a tough job. I typically aim to serve something that I’m sure my two toddlers will eat, so that they stay full until dinner. And as much as they love peanut butter sandwiches, it gets boring after a while (plus that is a lot of homemade bread, and I’m not super woman!)  I served these on a lazy afternoon while we were all home for the holiday, and they were an instant hit with every member of my family. To be honest, none of them even made it to the freezer! Next time I’ll make a double batch for sure.

Rice and cheese are always toddler favorites. But since I sometimes have a hard time getting my kids to enjoy soups, this is a great way to sneak in homemade chicken broth to boost the immune system during the cold and flu season. My little guys love broccoli, but I know that not all do. You could try cutting it up very small, or swap it out for another vegetable that you know your family will enjoy.

One more tip: Kelly’s DIY Cupcake Liners worked great for this recipe!

Kelly’s DIY Cupcake Liners

Cheesy Broccoli Rice Casserole Cups


Kim @ onceamonthmeals.com


  • 1 cup brown rice (uncooked)
  • 2 cups chicken broth
  • 2 cups broccoli, cut into florets
  • 1 Tablespoon parsley flakes
  • 0.5 teaspoons garlic salt
  • 0.5 teaspoons onion powder
  • 0.25 teaspoons pepper
  • salt to taste
  • 1 cup shredded cheddar cheese (reserve 1/4 cup for topping)
  • 0.25 cups plain yogurt
  • 2 Tablespoons whole milk
  • 2 medium eggs, beaten


Cook rice according to package directions, but substitute chicken broth for water. Meanwhile, steam broccoli until crisp tender in the microwave or over stovetop. (If you are using a rice cooker, you may be able to steam the broccoli with the rice.) Place rice and broccoli in a large mixing bowl and cool slightly. Stir in remaining ingredients reserving 1/4 of cheddar cheese for topping. Scoop into a greased or paper lined muffin tin. Sprinkle reserved cheese on top. Bake at 350 degrees for about 25 minutes until lightly browned and crisp.

Freezing Directions:

Cook as directed above. Cool casserole cups completely. Divide among freezer bags, label, and store. To serve: Thaw and reheat in microwave or toaster oven.

Servings: 4 (about 15 cups)


**conversion chart image provided by Erik Spiekermann

14 Responses to “Cheesy Broccoli Rice Casserole Cups”

  1. Joanne N Cronlund says:

    Made these for the family. Used basmati rice. Everyone LOVED it.

  2. Victoria Lutkowski says:

    What are the “indicated freezer bags”


    • Kelly says:

      Sorry Tori that was a copy over from our recipe cards, we give you a specific number of freezer bags for your family’s needs.

  3. Cassondra says:

    My 10 month old and I loved these but my toddler did not. He doesn’t like anything though! I will me making them again!

  4. Tonya says:

    Can you think of any egg substitute by any chance? I’m wondering if more cheese could work? Our little guy can’t have egg whites (yep, just the whites), but these sound SOOO yummy! Thank you!

  5. Katy says:

    Could I just put the desired amount of frozen “muffins” in the fridge the night before to thaw and warm in the toaster oven the morning after. We don’t use a microwave. Thank you for your help, fabulous site. Thank you.

  6. Debbie says:

    What can be used instead of the yogurt? I don’t have any of that around. Thanks!

  7. Joy says:

    My toddler goes to daycare. Do you think they could be put in a thermos to be kept warm, I have had issues with quina bits drying out in the themos. Any ideas?

    • Lisa says:

      Joy – I certainly think that you could put these in a thermos and they would be great for your toddler’s lunch. I have never had any issue with quinoa drying out.

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