Cheesy Broccoli Rice Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender broccoli and fluffy rice. It’s a nostalgic dish that brings back memories of family dinners, potlucks, and holiday spreads. This casserole is beloved for its simplicity and versatility: it can be served as a hearty side or a satisfying vegetarian main. The combination of velvety cheese sauce, perfectly cooked rice, and vibrant broccoli creates a dish that’s both indulgent and nourishing. Whether you’re feeding a crowd or prepping meals for the week, this casserole is a dependable go-to that never fails to please.
Ingredients:
- 1 cup uncooked white rice (or 3 cups cooked rice)
- 4 cups fresh broccoli florets (or 1 package frozen, thawed)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken or mushroom soup
- ½ cup whole milk
- 1 teaspoon Dijon mustard (optional, for depth)
- 2 cups shredded cheddar cheese (divided)
- Salt and black pepper to taste
- ½ teaspoon paprika (optional)
- ½ cup crushed buttery crackers or potato chips (for topping)
- 1 tablespoon melted butter (for topping)
Instructions:
- Cook the Rice:
Begin by cooking the rice according to package instructions. You’ll need about 3 cups of cooked rice. Set aside and fluff with a fork. - Blanch the Broccoli:
Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside. - Sauté the Aromatics:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Make the Cheese Sauce:
Reduce the heat to low. Stir in the cream of chicken or mushroom soup, milk, and Dijon mustard (if using). Mix until smooth and heated through. Add 1½ cups of the shredded cheddar cheese and stir until melted and creamy. Season with salt, pepper, and paprika to taste. - Combine the Casserole:
In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Stir until everything is evenly coated. Taste and adjust seasoning if needed. - Assemble and Top:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the mixture into the dish and spread it evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top. - Add Crunchy Topping:
In a small bowl, mix the crushed crackers or chips with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the casserole for a golden, crispy finish. - Bake to Perfection:
Bake uncovered for 25–30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown. Let it rest for 5 minutes before serving.
Serving Suggestions & Variations:
- Add cooked shredded chicken or turkey to make it a complete meal.
- Swap cheddar for Monterey Jack, Gruyère, or a smoky gouda for a flavor twist.
- For a vegetarian version, use cream of mushroom soup and vegetable broth.
- Want a healthier spin? Use brown rice and low-fat cheese, or add cauliflower florets alongside the broccoli.
This Cheesy Broccoli Rice Casserole is a warm hug in a baking dish—perfect for cozy nights, family dinners, or holiday tables. If you’re in the mood to elevate it even further, I can help you turn it into a layered bake with caramelized onions or a spicy jalapeño kick. Just say the word! 🧀🥦🍚