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Broccoli Rice Casserole

A simple, creamy side that combines tender broccoli and fluffy rice with cheddar and a savory soup base, perfect for weeknight meals and holiday spreads.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Use long-grain white or jasmine rice.
  • 2 cups broccoli florets Fresh or frozen.
  • 1 cup shredded cheddar cheese Grate fresh cheddar for better melt.
  • 1 cup cream of mushroom soup Can substitute with cream of chicken soup.
  • 1/2 cup milk Adjust to thin the mixture if needed.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper Use low-sodium soup if concerned about sodium.
  • 1/2 cup breadcrumbs Optional, for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the cooked rice, broccoli florets, cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
  3. Stir until well mixed.
  4. Transfer the mixture to a greased baking dish.
  5. If using, sprinkle breadcrumbs on top for added crunch.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
  2. Remove from oven, let cool slightly, and serve warm.

Notes

To store, cool the casserole to room temperature before transferring to an airtight container. Refrigerate for up to 3 days. For freezing, store in freezer-safe containers for up to 2 months. Reheat in a 350°F oven unless thawed first.