Savory Stuffing Rice Casserole

Name: Savory Stuffing Rice Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 cups (300 g) day-old bread (such as Italian or French), cut into ½-inch cubes, cut into ½-inch cubes; 3 tablespoons (43 g) unsalted butter, melted; 2 medium stalks (150 g) celery stalks, finely diced; 1 medium (150 g) yellow onion, finely diced; 1½ cups (300 g) long-grain white rice, uncooked; 3 cups (720 ml) low-sodium chicken broth; 2 tablespoons (28 g) unsalted butter, softened, for the baking dish; 1½ teaspoons (1½ g) dried sage; 1 teaspoon (1 g) dried thyme; 3 tablespoons (12 g) fresh parsley, finely chopped, finely chopped; ¾ teaspoon (4½ g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper

From the MyKitchenBank Kitchen

A comforting baked casserole that merges the familiar flavors of Thanksgiving stuffing with fluffy rice. Diced bread cubes toast alongside aromatic celery and onion, then combine with chicken broth and rice in a single dish. The result is a golden, herb-seasoned side that's perfect alongside roasted poultry or as a vegetarian main course.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 6 servings (about 6 cups total)

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Steps

Before you start

Preheat oven to 375°F (190°C) for toasting the bread cubes
Use day-old or slightly stale bread; fresh bread will be too moist
Gather all ingredients before beginning so the toasting step stays on schedule

1
Toast the bread cubesOven 375°F / 190°C
- Spread the bread cubes evenly on a baking sheet.
- Drizzle with 3 tablespoons (43 g) melted butter and toss gently to coat.
- Place in a preheated 375°F (190°C) oven for 10–12 minutes, stirring halfway through, until the cubes are light golden brown and crispy at the edges but still slightly tender inside.
- Remove and set aside.
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Ready when: Bread cubes are light golden brown and crispy at the edges
Tip: Don't over-toast; the bread will continue to absorb liquid and soften in the casserole.
2
Sauté vegetables
- Heat the remaining 2 tablespoons (28 g) butter in a medium saucepan over medium heat.
- Add the diced celery and onion.
- Sauté for 5–6 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- The mixture should smell fragrant and sweet.
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Ready when: Vegetables are soft and onion is translucent
Tip: Don't skip this step; sautéing releases the vegetables' natural sugars and builds flavor.
3
Add rice and broth
- Stir the uncooked rice into the sautéed vegetables and cook for 1 minute, stirring constantly, to lightly toast the rice grains.
- This adds a subtle nutty flavor.
- Then pour in the chicken broth and add the dried sage and thyme.
- Stir well and bring the mixture to a boil over medium-high heat.
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Ready when: Mixture is at a rolling boil
Tip: Toasting the raw rice for a minute creates deeper flavor and prevents mushy rice.
4
Assemble the casserole
- Butter the 9×13-inch (23×33 cm) baking dish with softened butter.
- Pour the hot rice and broth mixture into the prepared dish.
- Scatter the toasted bread cubes evenly over the top.
- Sprinkle with the fresh parsley, salt, and black pepper.
- Stir gently to distribute all ingredients, so the bread is partially submerged and partially sitting on top.
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Ready when: All ingredients are evenly distributed in the dish
Tip: Stir gently so the bread cubes don't break apart; you want some texture in the finished dish.
5
Bake coveredOven 375°F / 190°C
- Cover the casserole dish with aluminum foil.
- Place it in a 375°F (190°C) oven for 30–32 minutes.
- The rice will absorb the broth and the bread will soak in the liquid and flavors.
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Ready when: Rice is tender when a grain is bitten or pressed between two spoons
Tip: Do not remove the foil during baking or moisture will escape and the rice may not cook evenly.
6
Rest and serve
- Remove the casserole from the oven and let it stand, covered, for 5–10 minutes.
- This allows any remaining liquid to be fully absorbed and helps the casserole set slightly so it holds together when served.
- Fluff gently with a fork before serving.
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Ready when: Casserole is set and no standing liquid remains
Tip: Resting prevents the casserole from being watery or soupy when plated.

Good to know

Tips

Day-old or stale bread works best because it has less moisture and will crisp nicely; fresh bread will absorb too much liquid and become soggy.
For extra richness, stir in 2 tablespoons (28 g) of grated Parmesan cheese and a pinch of nutmeg just before baking.
If you prefer a crispier top, uncover the casserole for the last 3–5 minutes of baking, watching carefully so it doesn't over-brown.
This casserole pairs beautifully with roasted chicken, turkey, or ham, making it an ideal holiday side dish.

Make ahead

The bread can be cut into cubes and left at room temperature up to 1 day ahead. The entire casserole can be assembled (through Step 4) up to 4 hours ahead; cover with foil and refrigerate, then bake for 35–37 minutes instead of 30–32 minutes (add time because it starts cold).

Storage & reheating

Store covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes until heated through, stirring gently halfway. The casserole does not freeze well because the bread texture deteriorates.

Substitutions

low-sodium chicken broth → vegetable broth or beef broth. Vegetable broth keeps the dish lighter and works well if you're serving vegetarians. Beef broth adds richness if serving alongside beef.
dried sage → poultry seasoning (use ¾ teaspoon). Poultry seasoning is a convenient blend that includes sage, thyme, and marjoram. Use half the amount called for sage since it's concentrated.
day-old bread (such as Italian or French), cut into ½-inch cubes → cornbread cubes or herb-seasoned bread cubes. Cornbread cubes add a slightly sweet note. Herb-seasoned breadcrumbs (sometimes called stuffing mix) work but will add extra salt, so reduce salt by ¼ teaspoon.
fresh parsley, finely chopped → fresh chives or a mix of fresh chives and dill. Chives add a mild onion flavor; dill brings brightness. Use the same amount as parsley.