Broccoli-Rice Casserole Recipe

Introduction

This Broccoli-Rice Casserole is a comforting and easy-to-make dish that combines tender broccoli, creamy mushroom soup, and cheesy goodness. Perfect as a side or a main, it’s a great way to enjoy a warm, satisfying meal with simple ingredients.

Ingredients

• 3 cups cooked rice (about 1 cup uncooked)
• 1 (16 oz.) package frozen broccoli florets
• 1 small onion, finely chopped
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 cups shredded mild or medium cheddar cheese, divided

Instructions

1. Step 1: Thaw the frozen broccoli and warm it in the microwave for about 5 minutes. Drain very well, and cut any large florets into smaller, bite-sized pieces.
2. Step 2: In a bowl, combine the warm cooked rice, chopped onion, cream of mushroom soup, milk, salt, black pepper, garlic powder, paprika, and 1 cup of shredded cheddar cheese. Stir until well mixed, then gently fold in the broccoli.
3. Step 3: Spoon the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
4. Step 4: Bake at 350°F (175°C) for 35 to 40 minutes, until the casserole is bubbly and the cheese is beginning to develop golden brown spots.

Tips & Variations

• Use frozen chopped broccoli instead of florets for quicker prep, though florets offer a nicer texture.
• For a richer flavor, swap cream of mushroom soup with cream of chicken or celery soup.
• Add a crunchy topping by sprinkling breadcrumbs mixed with melted butter before baking.
• Include cooked chicken or cooked bacon to make it a heartier main dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If preparing ahead, assemble the casserole and refrigerate before baking. Increase baking time to 60–75 minutes, covering loosely with foil partway through if the cheese browns too quickly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli can be used. Steam or blanch it until just tender before folding it into the casserole to ensure proper cooking time and texture.

Is it possible to make this casserole dairy-free?

To make it dairy-free, substitute the cheddar cheese with a vegan cheese alternative and use a dairy-free cream soup and milk substitute such as almond or oat milk.

Broccoli-Rice Casserole Recipe

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4.9 from 118 reviews

A comforting Broccoli-Rice Casserole featuring tender broccoli florets, savory cream of mushroom soup, and melted cheddar cheese baked to golden perfection. This easy-to-make dish is perfect as a hearty side or a satisfying vegetarian main course.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups cooked rice (about 1 cup uncooked)
• 1 (16 oz.) package frozen broccoli florets
• 1 small onion, finely chopped
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 cups shredded mild or medium cheddar cheese, divided

Instructions

1. Prepare the Broccoli: Thaw the frozen broccoli florets and warm them in the microwave for about 5 minutes. Once heated, drain the broccoli very well to remove excess moisture. Cut any large florets into smaller, bite-sized pieces to ensure even distribution in the casserole.
2. Mix Ingredients: In a large bowl, combine the warm cooked rice, finely chopped onion, cream of mushroom soup, milk, salt, black pepper, garlic powder, paprika, and 1 cup of the shredded cheddar cheese. Stir the mixture thoroughly until all ingredients are well incorporated. Gently fold in the drained broccoli florets, ensuring an even mix without breaking the pieces.
3. Assemble the Casserole: Grease a 9×13-inch baking dish to prevent sticking. Spoon the broccoli and rice mixture evenly into the dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top to create a cheesy crust during baking.
4. Bake the Casserole: Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 35 to 40 minutes. Bake until the casserole is bubbly and the cheese on top starts to develop golden brown spots, indicating it is perfectly melted and lightly crisped.
5. Optional Broccoli Variation: You may substitute frozen chopped broccoli for the florets, although the recipe creator prefers using florets for better texture and appearance.
6. Make-Ahead Instructions: This casserole can be prepared ahead of time. After combining the broccoli mixture and topping with cheese, cover and refrigerate until ready to bake. When baking from cold, increase the baking time to 60 to 75 minutes. To prevent excessive browning of the cheese, cover the dish loosely with foil halfway through baking if needed.

Notes

• Ensure broccoli is well drained before mixing to prevent a watery casserole.
• Using mild or medium cheddar cheese affects the flavor intensity; medium provides a slightly sharper taste.
• For a gluten-free option, substitute the cream of mushroom soup with a certified gluten-free variety.
• Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
• Adding a topping of breadcrumbs mixed with melted butter before the cheese could add extra crunch.

Keywords: Broccoli Rice Casserole, Cheesy Broccoli Casserole, Easy Vegetarian Casserole, Comfort Food, Baked Casserole