Description
Easy Broccoli Cheese Rice Casserole is a creamy, cheesy weeknight favorite made with tender broccoli, fluffy rice, and melty cheddar. This comforting broccoli cheese rice casserole bakes up bubbly and golden, perfect as a cozy side dish or a simple vegetarian main.
Ingredients
2 cups cooked white rice
3 cups broccoli florets (fresh cooked or frozen thawed and well-drained)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
2 cups shredded sharp cheddar cheese (divided)
1/2 cup finely chopped onion
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp butter or cooking spray (for greasing the dish)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large bowl, stir together the cooked rice, broccoli, cream of mushroom soup, milk, chopped onion, garlic powder, salt, and black pepper until evenly combined.
3. Mix in 1 1/2 cups of the shredded cheddar cheese, saving the remaining 1/2 cup for the top.
4. Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the surface.
5. Bake uncovered for 30 to 35 minutes, until hot throughout and the cheese is melted and lightly golden.
6. Rest for 5 to 10 minutes before serving so it sets up nicely.
Notes
For the best texture, make sure broccoli is well-drained so the casserole stays creamy, not watery.
Sharp cheddar gives the strongest flavor, but you can mix in Monterey Jack for extra meltiness.
If you want a crunchier top, broil for 1 to 2 minutes at the end and watch closely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 330
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg