To make a creamy Artichoke Casserole, combine uncooked rice, chopped artichokes, white beans, dried herbs, with hot broth and cheese, then bake until hot and bubbly. An unfussy, satisfying dinner.
This recipe is like one of those classic creamy casseroles, with hearty beans and creamy cheese for great flavor.
My version of this type of comfort food casserole skips the canned soup and instead builds flavor with broth, spices, and aromatics like onion and garlic.
I’ve tested no-boil rice casseroles (also sometimes called dump-and-bake) in a few ways, and this version hits the sweet spot: flavorful, simple, and family-approved.
How do you make a no-boil rice casserole like an Artichoke Rice Bake?
I have a few tips to ensure this recipe comes out perfect. To make a no-boil rice casserole, start with uncooked long-grain rice and pour boiling broth over it along with your other ingredients. Cover tightly and bake until the rice is tender and the liquid is absorbed. This method lets the rice cook fully in the oven without pre-boiling, keeping the casserole creamy and easy to prepare.
Ingredients
See the recipe card for exact amounts.
- Artichokes: I use marinated jarred artichokes for convenience. They add a slightly tangy, earthy flavor.
- Onion: Adds a savory base flavor.
- Celery: Brings a subtle aromatic flavor.
- White beans: Add protein and creaminess.
- Long grain white rice: Cooks evenly in the oven and soaks up all the flavorful broth without turning mushy. I use basmati.
- Broth: Use your favorite chicken broth or vegetable broth or to keep it vegetarian.
- Lemon juice: Brightens the dish.
- Dried thyme: Adds an earthy, herby note that pairs perfectly with artichokes and lemon.
- Red pepper flakes: Just a touch of heat to round out the flavor.
- Salt and black pepper: Essential for seasoning and bringing everything together.
- Havarti cheese: Creamy and slightly tangy. It melts nicely over the casserole and gives that cheesy, comforting finish.
- Parmesan cheese: Adds saltiness and a nutty flavor that complements the dish.
Substitutions
- White beans: Cannellini or navy beans work well, but chickpeas are also a good option for a slightly firmer texture.
- Parmesan cheese: Grana Padano or Pecorino Romano can work well if you already have those on hand.
- Broth: Vegetable broth makes it vegetarian. Chicken broth adds a deeper flavor.
Instructions
Prep Tips
Everything cooks together in one dish, so there’s minimal prep and cleanup.
- Combine the vegetables: Add the chopped onion, celery, and artichokes to a large baking dish. Add the white beans and stir to mix everything evenly. Grate the Parmesan over top.
- Add the rice: Sprinkle the rice evenly over the top.
- Prepare the broth: In a small saucepan, bring the broth to a boil. Stir in the lemon juice, thyme, red pepper flakes, salt, and black pepper.
- Assemble the casserole: Pour the hot broth carefully over the ingredients in the baking dish. Gently press everything down so it’s submerged.
- Bake: Cover tightly with foil and bake for 45 minutes.
- Add the cheese: Remove the foil, top with Havarti and Parmesan, and return to the oven to broil for 2–3 minutes or bake for about 5 minutes until the cheese is melted and bubbly.
- Serve hot: Let it rest for a few minutes before serving to allow the rice to finish absorbing any extra liquid.
Spread the ingredients out kind of evenly.
The liquid must be boiling hot.
Make sure the rice is submerged!
Cheese makes everything better, but you could stop before this step and serve it.
Broiling helps melt the cheese!
Tips for Making No Boil Rice Casseroles
- Use hot broth: Pouring hot broth over the ingredients helps the rice start cooking immediately, ensuring it cooks through evenly. This is a must! The rice will not cook properly unless you do this.
- Cover tightly: Make sure the foil is sealed well around the edges so the steam stays trapped inside. That’s how the rice cooks perfectly.
- Check the rice before adding cheese: If your rice still looks a bit undercooked after 45 minutes, cover and bake another 5–10 minutes before adding the cheese.
- Broil carefully: Watch closely when melting the cheese. It only takes a minute or two to get that golden, bubbly top.
- Try adding my toasted panko breadcrumbs on top for crunch!
More Casserole Recipes
Storage
Once the casserole has cooled to room temperature (no more than two hours out), transfer leftovers to an airtight container and refrigerate. Stored this way, it’s best eaten within 3-4 days.
When reheating, add a splash of broth or water to restore moisture, cover loosely, and heat.
FAQs
No, you don’t need to pre-cook the rice. When you pour hot broth over the uncooked long-grain white rice and cover the dish tightly, the rice will cook in the oven and absorb the flavors around it.
If you’ve made this Artichoke Casserole recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Artichoke Rice Casserole Recipe with Rice (No Boil)
Equipment
Ingredients
- 2 ½ cups broth
- 1 onion diced
- 240 gram artichokes canned, chopped
- 2 celery chopped
- 1 can white beans
- 1 cup long grain white rice
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 oz Havarti cheese
- 30 grams grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Add chopped onions, celery, and artichokes to the baking dish. Next add the beans, and mix everything together and spread it evenly.
- Sprinkle the rice over top. Grate the Parmesan over top.
- Bring the broth to a boil and then add the lemon juice and spices. Mix well. Pour carefully and slowly over into the casserole dish. Gently press the ingredients down into the broth. Everything should be submerged. Add foil. Bake for 45 minutes.
- Remove the foil. Add the Havarti. Return to the oven and broil for 2-3 minutes or bake for 5 minutes, to melt the cheese. Serve hot.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
