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- 2 cups cooked rice (white or brown) - 1 large head of broccoli, chopped into small florets - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup - 1/2 cup milk - 1/2 cup onion, finely chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon salt - 1/2 cup crispy breadcrumbs (optional, for a crunchy topping) - 2 tablespoons olive oil or butter, for sautéing Gathering the right ingredients is key to making this dish shine. Start with two cups of cooked rice. You can use white or brown rice based on your preference. I love brown rice for its nutty flavor and texture. Next, grab a large head of broccoli and chop it into small florets. This will help the broccoli cook evenly and blend well with the other ingredients. Next, we need a cup of shredded cheddar cheese. This cheese melts beautifully and adds a creamy texture. You can also use a mix of cheeses if you want to experiment. Don’t forget a cup of cream of mushroom soup. This adds richness and flavor. If you prefer a homemade version, you can make it from scratch. For liquid, we’ll use half a cup of milk. It helps make the casserole creamy. You also need half a cup of finely chopped onion. The onion adds sweetness and depth. Now, let’s talk about seasonings. You’ll need half a teaspoon of garlic powder, half a teaspoon of black pepper, and a quarter teaspoon of salt. These add flavor and balance the dish. If you like a crunchy topping, grab half a cup of crispy breadcrumbs. They’re optional, but I highly recommend them for texture. Lastly, use two tablespoons of olive oil or butter for sautéing the onions and broccoli. This adds flavor and helps cook them perfectly. With these ingredients, you’re ready to make a delicious Cheesy Broccoli Rice Casserole that’s sure to please! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). This helps the casserole cook evenly. - In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. - Add 1/2 cup of finely chopped onion. Sauté for about 3-4 minutes. - Once the onion is soft and clear, add 1 large head of chopped broccoli. - Sauté the broccoli for 5 minutes. It should look bright and firm. - In a big bowl, mix together 2 cups of cooked rice, the sautéed onions, and broccoli. - Add 1 cup of shredded cheddar cheese, 1 cup of cream of mushroom soup, and 1/2 cup of milk. - Sprinkle in 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. - Stir until everything is well mixed. - Transfer this mix to a greased 9x13 inch baking dish. Spread it out evenly. - If you want a crunchy top, sprinkle 1/2 cup of crispy breadcrumbs over the casserole. - Cover the dish with aluminum foil. This keeps moisture in while it cooks. - Place the dish in the oven and bake for 25 minutes. - After 25 minutes, take off the foil to let it brown. - Bake for another 10-15 minutes until the top is golden and bubbly. - Once it's done, let the casserole cool for a few minutes before serving. You can change the cheese you use. Swap cheddar for mozzarella or pepper jack. Each cheese adds a unique flavor. You can also mix cheeses for a fun twist. If you have leftover veggies, feel free to add them. Peas, carrots, or even corn work well. Just chop them small and mix them in. This makes your casserole tasty and colorful. Avoid overcooking the broccoli. Cook it just until it turns bright green. This keeps it crunchy and full of nutrients. Overcooked broccoli can become mushy fast. To get the right casserole consistency, mix well. Make sure all ingredients blend evenly. If it seems too dry, add a bit more milk. If it's too wet, let it bake a little longer. This helps achieve that perfect creamy texture. Pro Tips Use Fresh Broccoli: For the best flavor and texture, opt for fresh broccoli instead of frozen. Fresh broccoli retains its crispness and vibrant color when cooked. Cheese Variations: Feel free to mix different types of cheese. A combination of cheddar, mozzarella, and gouda can elevate the creaminess and flavor of your casserole. Make Ahead: This casserole can be prepared a day in advance. Simply assemble it, cover it, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if baking from the fridge. Breadcrumb Alternatives: If you want a gluten-free option, consider using crushed gluten-free crackers or panko instead of traditional breadcrumbs for a crunchy topping. {{image_4}} You can change the recipe to fit your diet. For a vegetarian or vegan dish, swap the cream of mushroom soup with a plant-based version. Use vegan cheese to keep it dairy-free. You can also add more veggies like bell peppers or carrots. These add color and flavor. If you want to try different cheeses, cheddar is great, but it's not your only choice. You can use mozzarella for a stretchy texture. Gouda gives a nice smoky taste, while pepper jack adds a spicy kick. Mix and match to find your favorite! Want to make this dish easier? Use a slow cooker. Just mix all the ingredients in the cooker and set it on low for about 4 to 5 hours. This method lets the flavors blend well. You can also cook it on the stovetop. Cook the rice and broccoli in a pot, then mix in the cheese and soup. Stir until melted. Pour into a baking dish and bake for about 20 minutes. Both methods make this dish fun and easy! Store your leftover Cheesy Broccoli Rice Casserole in an airtight container. It keeps well in the fridge for up to 3 days. If you want to reheat it, use the oven for best results. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes, or until it's warm all the way through. To freeze the casserole, let it cool completely first. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When you're ready to enjoy it again, take the casserole out of the freezer. Move it to the fridge for a day to thaw. Once it's thawed, reheat it in the oven. Preheat the oven to 350°F (175°C) and cover it with foil. Bake for about 25-30 minutes until hot. Cheesy Broccoli Rice Casserole lasts about 3 to 5 days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty for your next meal. Yes, you can use fresh broccoli. Just chop it into small florets. Fresh broccoli gives a nice, crisp texture. Sauté it until it is bright green and tender, but still a bit firm. This casserole pairs well with many sides. Try serving it with grilled chicken, a fresh salad, or crusty bread. These sides add more flavor and balance to your meal. Absolutely! You can prepare the casserole a day before. Just cover it and store it in the fridge. When ready to bake, let it sit at room temperature for a bit, then follow the baking steps. Yes, you can use other soups. Cream of chicken or cream of celery works well too. These options keep the dish creamy and delicious while adding different flavors. Cheesy Broccoli Rice Casserole combines simple ingredients and easy steps for a tasty dish. You learned how to prepare it, tweak it, and store leftovers. Remember, this recipe is flexible. You can use different cheeses or veggies to fit your taste. Don’t be afraid to try new twists, like making it in a slow cooker. Enjoy your cooking journey and create a meal that brings joy to your table.

Cheesy Broccoli Rice Casserole

A comforting and cheesy casserole featuring broccoli and rice, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked rice (white or brown)
  • 1 large head broccoli, chopped into small florets
  • 1 cup shredded cheddar cheese
  • 1 cup cream of mushroom soup
  • 0.5 cup milk
  • 0.5 cup onion, finely chopped
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon salt
  • 0.5 cup crispy breadcrumbs (optional)
  • 2 tablespoons olive oil or butter, for sautéing

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent.
  • Add the chopped broccoli florets to the skillet and sauté for an additional 5 minutes until vibrant and slightly tender.
  • In a large mixing bowl, combine the cooked rice, sautéed onions and broccoli, shredded cheddar cheese, cream of mushroom soup, and milk. Add garlic powder, black pepper, and salt. Mix thoroughly.
  • Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly. If desired, sprinkle breadcrumbs on top.
  • Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown.
  • Allow the casserole to cool for a few minutes before serving.

Notes

Serve hot, garnished with fresh parsley or green onions for added color.
Keyword broccoli, casserole, cheese, rice