When you’re craving a warm and comforting side dish that brings both flavor and nutrition to the table, this Broccoli Rice Casserole is exactly what you need. The creamy, cheesy texture combined with tender broccoli and fluffy rice creates a delightful harmony that’s perfect for family dinners or potlucks.
This casserole combines simple, wholesome ingredients into an unforgettable dish that garners compliments every time. The golden, bubbly cheese topping hints at the rich flavors beneath, making it an absolute crowd-pleaser.
- Combines tender broccoli and fluffy rice with creamy, cheesy goodness for a comforting side dish.
- Uses easy-to-find, pantry-friendly ingredients that come together quickly.
- Versatile dish perfect for family meals, potlucks, or meal prep.
Ingredients
- Unsalted Butter (2 tablespoons): Softened at room temperature to evenly coat the baking dish and prevent sticking for easy cleanup.
- Cooked Long Grain White Rice (3 cups): Jasmine rice is preferred for its fluffy texture and fragrant aroma, cooked perfectly according to package instructions.
- Broccoli Florets (3 cups): Steamed from frozen or fresh, cut into bite-sized pieces to provide vibrant color and tender crunch.
- Yellow Onion (1 cup, small diced): Adds a mild sweetness and depth of flavor that complements the creamy soup base.
- Cream of Mushroom Soup (10.5 ounces): Provides a rich, earthy creaminess that binds the ingredients together smoothly.
- Cheddar Cheese Soup (10.5 ounces): Brings sharp, savory cheddar flavor to the casserole, enhancing the cheesy taste.
- Whole Milk (½ cup): Adds moisture and creaminess for the perfect casserole consistency without overpowering the flavors.
- Seasoned Salt (1½ teaspoons): Lawry’s brand preferred; balances and intensifies all savory elements in the dish.
- Garlic Powder (½ teaspoon): Offers a subtle garlicky aroma that complements the cheese and vegetables.
- Black Pepper (¼ teaspoon): Adds mild heat and depth, rounding out the overall flavor profile.
- Shredded Mild Cheddar Cheese (for topping): Melted on top for a beautifully golden, bubbly finish and extra cheesy richness.
Instructions
- Preheat and Prepare Baking Dish
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Set your oven to 350°F (175°C) and coat a 9×13 inch baking dish with softened butter. This prevents sticking and helps create a flavorful crust on the casserole edges.
- Cook Rice According to Package Directions
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Prepare the long grain white rice, ideally Jasmine, by following the package instructions closely to achieve fluffy, separate grains. Let it cool slightly before combining.
- Steam Broccoli Florets
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Steam broccoli florets until tender but still bright green. This retains nutrition and texture, preventing mushiness in the casserole.
- Combine Rice and Broccoli
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In a large bowl, gently fold the cooked rice and steamed broccoli together, maintaining broccoli integrity for a pleasing bite and even vegetable distribution.
- Prepare Creamy Soup Mixture
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In a medium bowl, whisk diced onions with cream of mushroom soup, cheddar cheese soup, whole milk, seasoned salt, garlic powder, and black pepper. This creates a smooth, flavorful binder.
- Mix Soup Mixture with Rice and Broccoli
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Pour the creamy mixture over the rice and broccoli, folding gently to coat all pieces evenly without mashing the broccoli.
- Assemble the Casserole
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Spread the combined mixture evenly into the buttered baking dish to ensure consistent cooking and browning.
- Add Cheese Topping
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Sprinkle shredded mild cheddar cheese generously over the top to melt into a golden, bubbly crust during baking.
- Bake Until Golden and Bubbly
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Bake the casserole for 30-35 minutes. Look for melted cheese that is lightly golden and bubbly around the edges to know it’s perfectly done.
- Rest Before Serving
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Remove from oven and let rest for 5 minutes. This allows the casserole to set slightly for clean slices and enhanced flavor melding.
- Fresh or frozen broccoli both work well; cut frozen pieces to uniform, bite-sized florets for even cooking.
- The double soup base of mushroom and cheddar soups delivers balanced creaminess and cheesy flavor.
- Cooking the rice a day ahead will save time and improve texture as it absorbs flavors better.
- Mild cheddar cheese melts beautifully while providing a rich but not overpowering cheese taste.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain creamy texture without drying out.
Serving Suggestions
Serve this casserole as a comforting side alongside baked or grilled chicken, roasted meats, or your favorite holiday feast. It also pairs nicely with fresh green salads for added freshness.
- Use Jasmine rice to prevent the casserole from becoming too sticky or mushy after baking.
- For extra flavor and texture, sauté the diced onions lightly before adding to the soup mixture.
- If preferred, substitute the cheddar cheese soup with cream of chicken or an extra can of cream of mushroom soup for a milder taste.
FAQs
- Can I use fresh broccoli instead of frozen?
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Yes, fresh broccoli works great. Just cut it into 1-2 inch florets and steam until tender before mixing.
- What can I substitute for the cheddar cheese soup?
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You can use an additional can of cream of mushroom or cream of chicken soup for a different but still delicious creamy base.
- Is it possible to make this recipe gluten-free?
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Check that the soups you use are labeled gluten-free, and use a gluten-free rice variety to make this casserole safe for gluten-sensitive diets.
- Can I prepare this casserole ahead of time?
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Yes, you can assemble it and refrigerate uncovered for up to 24 hours before baking. Add extra baking time if baking directly from the fridge.
- How do I reheat the leftovers?
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Reheat in the oven at 350°F until warmed through or microwave individual portions, covering loosely to maintain moisture.
- Can I add other vegetables?
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Absolutely. Diced carrots, mushrooms, or bell peppers sautéed before mixing add great flavor and texture variety.
- What cheese alternatives work well for topping?
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Cheddar-jack or colby-jack shredded cheese blends are excellent melting options that complement the casserole’s flavors.
Broccoli Rice Casserole
Equipment
- 1 9x13 baking dish buttered
- 1 large mixing bowl
- 1 medium mixing bowl
Ingredients
- 2 tablespoons unsalted butter room temperature
- 3 cups cooked long grain white rice Jasmine preferred
- 3 cups broccoli florets steamed
- 1 cup small diced yellow onion
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cheddar cheese soup
- 1/2 cup whole milk
- 1 1/2 teaspoons seasoned salt Lawry’s
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- shredded mild cheddar cheese for topping
Instructions
- Preheat oven to 350°F and butter a 9x13 baking dish evenly on the bottom and sides.
- Cook the long grain white rice according to package directions and set aside.
- Steam the broccoli florets according to package directions and set aside.
- In a large mixing bowl, combine the cooked rice and steamed broccoli.
- In a medium bowl, mix together the diced onion, cream of mushroom soup, cheddar cheese soup, whole milk, seasoned salt, garlic powder, and black pepper until fully combined.
- Pour the soup mixture over the rice and broccoli, gently folding to coat without breaking the broccoli too much.
- Spread the mixture evenly into the prepared baking dish.
- Top with shredded mild cheddar cheese.
- Bake for 30 to 35 minutes until the cheese is melted, lightly golden, and bubbly around the edges.
- Remove from oven and let rest at room temperature for 5 minutes before serving.
Notes
- Use Jasmine rice for a fluffy texture that won't get mushy.
- Prepare rice a day ahead and refrigerate to save time.
- Frozen or fresh broccoli florets both work; cut large florets into 1-2 inch pieces.
- Cheddar cheese soup can be substituted with extra cream of mushroom or cream of chicken soup.
- Cheddar-jack or colby-jack cheeses are good alternatives for topping.
- Perfect as a potluck side or family meal accompaniment with chicken.
