Description

This Cheesy Broccoli Rice Casserole is a comforting, easy-to-make side dish that blends tender broccoli, creamy sauce, and melted cheddar cheese baked to perfection. Perfect for family dinners or potlucks, it uses simple ingredients like cooked rice, cream of mushroom or chicken soup, and a crunchy buttery topping for added texture.

Ingredients

Main Ingredients

2 cups cooked white or brown rice
2 cups broccoli florets (fresh or frozen)
2 tablespoons butter
1 small yellow onion, diced
2 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom or cream of chicken soup
1/2 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)

Optional Topping

1/2 cup crushed butter crackers or breadcrumbs

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Instructions

Preheat and Prepare Broccoli: Preheat your oven to 350°F and lightly grease a 9×9-inch baking dish. Steam or blanch the broccoli florets until just tender, about 3 to 4 minutes, then drain well and set aside to prevent excess moisture in the casserole.
Sauté Aromatics: In a skillet over medium heat, melt the butter. Add diced onion and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Mix Casserole Ingredients: In a large bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, condensed soup, sour cream, milk, 1½ cups of shredded cheddar cheese, salt, black pepper, and paprika if using. Stir everything thoroughly until evenly mixed.
Assemble and Top: Transfer the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. If desired, add the crushed butter crackers or breadcrumbs evenly over the cheese layer for a crunchy topping.
Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes, until the casserole is bubbly and the top is golden brown. Allow the casserole to cool slightly before serving to let it set.

Notes

For a vegetarian version, use cream of mushroom soup and substitute vegetable broth if replacing any liquids.
Add cooked chicken to the mix for a hearty main dish instead of a side.
This casserole is great for make-ahead meals—prepare and refrigerate, then bake just before serving.