Introduction

This broccoli cheese rice casserole is a comforting and easy dish perfect for busy weeknights. With tender broccoli, creamy mushroom soup, and melted cheddar cheese, it’s a satisfying side or main that the whole family will enjoy.

The image shows a close-up of a baked broccoli and cheese casserole on a white plate with ridged edges. There are two main layers visible: the bottom layer is creamy white rice mixed with small bright green broccoli florets, while the top layer is a thick, bubbly golden-orange melted cheese covering the broccoli and rice with some browned spots. The texture looks soft and moist with slightly crispy areas on the cheese. The white marbled texture under the plate is softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice
2 cups broccoli florets
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the cooked rice, broccoli florets, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
Step 3: Stir in half of the shredded cheddar cheese until evenly distributed.
Step 4: Transfer the mixture to a greased baking dish, spreading it out evenly.
Step 5: Sprinkle the remaining cheddar cheese over the top.
Step 6: Bake for 30-35 minutes, or until the casserole is heated through and the cheese is bubbly and golden.

Tips & Variations

For extra flavor, try adding cooked chicken or mushrooms to the casserole.
Swap the cream of mushroom soup for cream of chicken or celery soup for a different taste.
Use fresh steamed broccoli if you prefer a firmer texture.
Top with breadcrumbs before baking for a crunchy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a cheesy broccoli rice casserole piece on a white plate, showing three visible layers: the bottom layer is soft white rice mixed with small green broccoli pieces, the middle layer is a creamy sauce with more broccoli, and the top layer is melted golden-yellow cheese with browned spots and small green herbs sprinkled throughout. The cheese layer looks gooey and slightly crispy on the edges. The background has a blurred window view with greenery and a white marbled texture under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just thaw and drain any excess water before mixing to avoid sogginess.

Is this casserole suitable for vegetarians?

Yes, this recipe is vegetarian as written, but if you add meat, it will no longer be suitable for vegetarians.

Broccoli Cheese Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This Broccoli Cheese Rice Casserole is a warm, comforting dish combining tender broccoli, creamy mushroom soup, cheddar cheese, and fluffy cooked rice. Perfect as a hearty side or a cozy main meal, it’s easy to prepare and bakes to a bubbling cheesy finish, delivering creamy, cheesy, and savory flavors in every bite.

Author: zara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 cups cooked rice
2 cups broccoli florets
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese, divided
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
Combine ingredients: In a large bowl, mix together the cooked rice, broccoli florets, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
Add cheese: Stir in half of the shredded cheddar cheese into the mixture, ensuring the cheese is evenly distributed.
Prepare the baking dish: Grease a baking dish lightly to prevent sticking, then transfer the rice and broccoli mixture into the dish, spreading it out evenly.
Top with cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
Bake the casserole: Bake in the preheated oven for 30-35 minutes, or until the casserole is heated through and the cheese on top is bubbly and slightly golden.

Notes

Use day-old cooked rice for best texture in the casserole.
Fresh or frozen broccoli florets can be used; if using frozen, thaw and drain excess water before mixing.
For a creamier casserole, add an extra 1/4 cup of milk.
Feel free to substitute sharp cheddar with your preferred cheese such as Monterey Jack or Colby.
This casserole can be made ahead and baked when ready.
For a gluten-free version, ensure the cream of mushroom soup is gluten-free.

Keywords: broccoli casserole, cheese rice casserole, comfort food, baked casserole, easy side dish, vegetarian casserole