Broccoli Rice Casserole
A creamy and cheesy broccoli rice casserole featuring tender broccoli, fluffy rice, and melted cheddar for a comforting and easy-to-make side dish perfect for family meals.
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.