Go Back
–+ servings
broccoli rice baked cheesy casserole

Broccoli Rice Cheese Casserole

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 large skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 aluminum foil sheet optional

Ingredients
  

  • 2 cup broccoli florets chopped
  • 2 cup cooked rice cooled
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 can condensed cream of mushroom soup 10.5 ounces
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cup sharp cheddar cheese shredded, divided
  • 1/4 teaspoon black pepper ground
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry mustard powder optional
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter melted
  • 2 tablespoon parmesan cheese grated
  • 1 tablespoon fresh parsley chopped, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the 9x13-inch baking dish.
  • Steam or blanch the chopped broccoli for 2 to 3 minutes until crisp-tender, then drain well.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat.
  • Sauté the diced onion for 4 to 5 minutes until translucent, then add the garlic and cook 30 seconds more.
  • In a mixing bowl, whisk together the condensed soup, sour cream, and milk until smooth.
  • Stir in 1.5 cups shredded cheddar, black pepper, salt, paprika, and mustard powder until combined.
  • Fold the cooked rice, sautéed onions and garlic, and drained broccoli into the cheese mixture until evenly coated.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • In a small bowl, toss panko with melted butter and parmesan, then sprinkle evenly over the casserole.
  • Top with the remaining 1/2 cup shredded cheddar.
  • Cover loosely with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more until bubbly and golden.
  • Let the casserole rest for 5 minutes, garnish with parsley, and serve warm.

Notes

For best texture, ensure the broccoli is well-drained to prevent a watery casserole, and use day-old or cooled rice so the grains stay separate. You can swap cream of mushroom for cream of chicken or make a quick homemade sauce with a butter-flour roux and milk if avoiding canned soup. Mix in cooked chicken, ham, or sautéed mushrooms for a heartier version, or use a blend of cheddar and Gruyère for deeper flavor. If prepping ahead, assemble up to one day in advance, refrigerate, and add 5 to 10 minutes to the initial covered bake time. Leftovers reheat well covered at 325°F, and the breadcrumb topping stays crisp if refreshed under the broiler for 1 to 2 minutes.
Tried this recipe?Let us know how it was!