Save This comforting Cheesy Broccoli Rice Casserole is the kind of warm, hearty dish that always brings everyone to the table. Packed with tender broccoli, creamy sauce, fluffy rice, and lots of gooey melted cheese, this recipe is my go-to for family gatherings or when I need an easy weeknight dinner that makes great leftovers.
I first made this when my youngest was learning to love vegetables and to this day it is the only way broccoli disappears in minutes at my table.
Ingredients
- Broccoli florets: Fresh or frozen both work but crisp fresh broccoli gives a little extra bite and color
- Onion: Finely chopped sweet onion adds robust flavor and a touch of sweetness
- Garlic: Minced garlic brings mellow aromatic warmth to the base
- Cooked white rice: Make sure the grains are fluffy and not wet for the best casserole texture
- Sharp cheddar cheese: I love the bold flavor of sharp cheddar but use your favorite good-melting cheese for variety
- Sour cream: This gives the casserole creamy body and a gentle tang that balances the richness
- Whole milk: Helps tie the creamy mixture together and keeps it smooth and luscious
- Unsalted butter: Melting the butter before sauteing amps up the savory base
- Condensed cream of mushroom soup: This is the shortcut ingredient that brings everything into a cohesive silky sauce
- Salt and black pepper: Classic seasonings to enhance the flavors without overpowering
- Paprika: A sprinkle on top adds golden color and a gentle smokiness
- Breadcrumbs: Adds a crunchy contrast if you like a crispy baked topping
Instructions
- Prepare the Oven and Dish:
- Set your oven to three hundred fifty degrees Fahrenheit. Coat a nine by thirteen inch baking dish with butter or nonstick spray so your casserole will not stick.
- Prep the Broccoli:
- If you have fresh broccoli steam the florets for three to four minutes until just tender but still bright green. For frozen broccoli make sure it is fully thawed and drained so extra moisture does not water down the casserole.
- Saute the Aromatics:
- Melt the butter in a large skillet over medium heat. Stir in the finely chopped onion and let it cook gently for three to four minutes until it softens and turns translucent. Toss in the minced garlic and stir just until fragrant about one minute.
- Combine the Main Ingredients:
- In a large bowl mix the cooked rice steamed or thawed broccoli sauteed onions and garlic. Add one and one half cups of shredded cheddar cheese with the sour cream milk and condensed soup. Sprinkle in the salt and pepper then stir slowly until everything is fully blended and creamy.
- Assemble the Casserole:
- Scoop the rice and broccoli mixture into your prepared baking dish. Spread it out evenly. Sprinkle the remaining half cup of cheddar cheese over the top. If you like a crunchy crust scatter breadcrumbs and dust with paprika for added flavor and color.
- Bake to Perfection:
- Slide the dish into the oven and bake for thirty to thirty five minutes. You will know it is done when the top is bubbling around the edges and turns golden brown. Rest for five minutes before scooping to help the casserole set.
Save My favorite part is the crisp cheesy layer on top. As a kid I would fight over the corners where the cheese got perfectly golden. Now my own family does the very same and it always makes me smile to serve up the cheesiest bits first.
Storage Tips
Keep any leftovers in an airtight container in the fridge for up to four days. To reheat scoop into a microwave safe bowl and cover loosely or rewarm in a low oven until the cheese is melty and steamy. If you need to freeze cool the casserole completely first then portion into airtight containers. Thaw in the fridge before reheating gently so the texture stays creamy.
Ingredient Substitutions
Swap in brown rice or even cooked quinoa for an extra boost of whole grains. If you have a can of cream of chicken soup instead of mushroom go ahead and use that. For those avoiding gluten look for condensed soups labeled gluten free and use gluten free breadcrumbs or skip them altogether. Extra veggies like chopped bell pepper or peas stir in well for a heartier dish.
Serving Suggestions
Pair this casserole with a crisp green salad that is tossed with a light vinaigrette to balance the creamy flavors or serve alongside roasted carrots for a pop of color. It is also a simple but filling vegetarian main on its own or a potluck favorite that travels well. I love adding a scatter of fresh herbs on top just before serving for a burst of freshness.
Cultural and Historical Context
Broccoli rice casseroles became American classics in the mid twentieth century when canned soups started appearing in home pantries. They were prized for feeding big families on a budget and have never fallen out of favor. Today this dish is still a beloved centerpiece at family nights and holiday gatherings often tweaked with new cheeses and vegetables based on the season.
Save This casserole is warm comfort in every bite and sure to become a favorite for busy nights or cherished celebrations alike.
Recipe FAQs
- → Can I use frozen broccoli?
Yes, thaw and drain frozen broccoli before combining to avoid excess moisture in the casserole.
- → What rice works best for this dish?
Cooked white rice is traditional, but cooked brown rice or a wild rice blend can also be used.
- → Is it possible to prepare this ahead of time?
You can assemble everything, cover, and refrigerate for up to a day. Bake just before serving.
- → Can I make this gluten-free?
Substitute gluten-free condensed soup and breadcrumbs to create a gluten-free version.
- → How can I add more protein?
Stir in cooked, diced chicken or turkey for a heartier variation without changing the core flavors.
- → What are good side dish pairings?
A crisp green salad or roasted vegetables complement this rich casserole beautifully.