Nina Johnson
Creamy, cheesy, and irresistibly comforting — Cheesy Broccoli Rice Casserole is the ultimate feel-good dish that brings the whole table together. Perfect as a hearty side or a stand-alone vegetarian meal, this casserole layers rich cheddar cheese with tender broccoli florets and perfectly cooked rice, all wrapped in a creamy sauce that bakes to bubbly golden perfection.
Whether you’re planning a weeknight dinner, a potluck contribution, or a holiday spread, this casserole checks all the boxes for ease, flavor, and satisfaction. It’s also wonderfully flexible, allowing room for your own twists like adding protein or swapping cheeses. Once you try it, it might just earn a permanent place in your recipe rotation.
Ingredients for this Cheesy Broccoli Rice Casserole
- 2 cups cooked white rice (or brown rice for a healthier twist)
- 2 cups broccoli florets (fresh or frozen, chopped)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
- ½ cup sour cream (or Greek yogurt)
- 1 cup milk
- 2 ½ cups shredded sharp cheddar cheese (divided)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Chopped fresh parsley for garnish (optional)
Step-by-Step Instructions for Cheesy Broccoli Rice Casserole
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) to warm up while you prepare the casserole.
Step 2: Prepare the Baking Dish
Grease a 9×13 inch baking dish with non-stick spray or butter to prevent sticking and ensure easy serving later.
Step 3: Sauté Onion and Garlic
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until it softens, about 4–5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 4: Prep the Broccoli
- Fresh broccoli: Blanch in boiling water for 2–3 minutes, then drain and cool.
- Frozen broccoli: Thaw and pat dry to avoid extra moisture in the casserole.
Step 5: Combine the Filling
In a large bowl, mix together:
- 2 cups cooked rice
- 2 cups broccoli florets
- Sautéed onion and garlic
- 1 can of cream of mushroom soup
- ½ cup sour cream
- 1 cup milk
- 1½ cups shredded cheddar cheese
- Salt, pepper, and optional paprika
Stir until everything is well combined.
Step 6: Layer the Casserole
Pour the mixture into the prepared baking dish. Spread evenly and top with the remaining 1 cup of shredded cheddar cheese. Sprinkle a little paprika if desired for color.
Step 7: Bake
Place in the oven and bake for 25–30 minutes, or until the cheese is bubbly and golden.
Step 8: Garnish and Serve
Let the casserole sit for 5 minutes after baking. Sprinkle with fresh parsley before serving if desired.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or bake in the oven at 325°F until warmed through.
For longer storage, freeze the cooled casserole (preferably in portions) for up to 2 months. Thaw overnight in the fridge before reheating.
Estimated Nutrition
Per serving (based on 8 servings):
- Calories: ~320
- Protein: 13g
- Fat: 17g
- Carbohydrates: 29g
- Fiber: 3g
- Sugars: 3g
- Sodium: 620mg
(Note: Nutritional values are approximate and can vary based on exact ingredients used.)
Frequently Asked Questions
Q1: Can I use brown rice instead of white rice?
Yes! Brown rice works well and adds a nutty flavor and extra fiber.
Q2: What’s a good substitute for cream of mushroom soup?
You can use cream of chicken or make a homemade white sauce with butter, flour, milk, and broth.
Q3: Can I add protein to make this a full meal?
Definitely. Cooked chicken, turkey, or even ground beef can be stirred in.
Q4: Is this casserole gluten-free?
Only if you use a gluten-free cream soup and check that all other ingredients are certified gluten-free.
Q5: Can I make this ahead of time?
Yes, assemble it and refrigerate (unbaked) for up to 24 hours. Bake just before serving.
Q6: How do I make it spicy?
Add diced jalapeños or a pinch of cayenne pepper to the mix.
Q7: What cheeses work best?
Sharp cheddar is classic, but you can blend in Monterey Jack, Gruyère, or mozzarella for variety.
Q8: Can I make this vegan?
Yes, with plant-based milk, vegan cheese, and dairy-free cream soup alternatives, it’s doable.
Cheesy Broccoli Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6–8 1x
Description
This Cheesy Broccoli Rice Casserole is the ultimate comfort food classic. Loaded with fluffy rice, crisp-tender broccoli, and a creamy cheddar sauce, it’s baked to golden perfection. Whether served as a hearty vegetarian main or a crowd-pleasing side dish, this casserole hits every note of creamy, cheesy, and satisfying. Perfect for family dinners, potlucks, or make-ahead meals.
Ingredients
2 cups cooked white rice (or brown rice)
2 cups broccoli florets (fresh or frozen, chopped)
1 tablespoon olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
½ cup sour cream (or Greek yogurt)
1 cup milk
2 ½ cups shredded sharp cheddar cheese (divided)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika (optional)
Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with non-stick spray or butter.
- In a skillet over medium heat, sauté onion in olive oil or butter until translucent. Add garlic and cook for 30 seconds. Remove from heat.
- Blanch fresh broccoli in boiling water for 2–3 minutes (or thaw frozen broccoli) and drain.
- In a large bowl, mix together rice, broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, 1½ cups cheddar cheese, salt, pepper, and optional paprika.
- Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
- Bake for 25–30 minutes, until bubbly and golden.
- Let rest for 5 minutes, garnish with chopped parsley if desired, and serve warm.
