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

Scale

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.