A creamy and cheesy casserole packed with tender broccoli, fluffy rice, and a rich cheese sauce—perfect as a comforting side dish or main course.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for meal prep or family dinners
- Can be served as a main dish or side
- Great way to incorporate veggies into a meal
- Customizable with different cheeses and toppings
Ingredients
- 2 cups cooked white or brown rice
- 3 cups fresh or frozen broccoli florets
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup crushed Ritz crackers or panko breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Steam or blanch the broccoli for 2-3 minutes until just tender. Drain and set aside.
- In a skillet, melt butter over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.
- In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, cream soup, milk, Dijon mustard, 1 ½ cups of shredded cheddar cheese, salt, black pepper, and paprika. Stir until well mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- In a small bowl, mix the crushed crackers or panko breadcrumbs with melted butter. Sprinkle over the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown on top.
- Let cool for a few minutes before serving. Enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories per serving: 320 kcal
Variations
- Spicy Kick: Add a dash of cayenne pepper or red pepper flakes.
- Protein Boost: Mix in cooked chicken or turkey for a heartier dish.
- Different Cheeses: Swap cheddar for Monterey Jack, mozzarella, or a blend.
- Gluten-Free Option: Use gluten-free breadcrumbs or omit the topping.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 300°F (150°C) for 10-15 minutes or microwave for 1-2 minutes until warmed through.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use frozen broccoli?
Yes! Just steam or microwave it before adding to the casserole.
What type of rice works best?
Both white and brown rice work well, but brown rice adds extra fiber.
Can I make this ahead of time?
Absolutely! Assemble the casserole and refrigerate until ready to bake.
How do I make it vegetarian?
Use cream of mushroom soup instead of cream of chicken.
Can I use a different cheese?
Yes! Try gouda, Swiss, or a Mexican cheese blend for variety.
What if I don’t have Dijon mustard?
You can skip it or use yellow mustard for a milder flavor.
Can I add more vegetables?
Absolutely! Bell peppers, mushrooms, or carrots make great additions.
How do I prevent the casserole from drying out?
Cover loosely with foil if needed during baking to retain moisture.
Can I make this in a slow cooker?
Yes! Cook on low for 2-3 hours until heated through and bubbly.
Is this kid-friendly?
Yes! The cheesy goodness makes it a great way to get kids to eat veggies.
Conclusion
Cheesy Broccoli Rice Casserole is a comforting and easy dish perfect for any meal. With a creamy texture, delicious cheese flavor, and the added nutrition of broccoli, this recipe is a fantastic way to bring warmth to your table. Customize it to your liking and enjoy this family favorite!
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Cheesy Broccoli Rice Casserole
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy, cheesy, and absolutely delicious! This Cheesy Broccoli Rice Casserole is the perfect comforting family side dish or hearty meal.
Ingredients
- 2 cups cooked white or brown rice
- 3 cups fresh or frozen broccoli florets
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup crushed Ritz crackers or panko breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Steam or blanch the broccoli for 2-3 minutes until just tender. Drain and set aside.
- In a skillet, melt butter over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.
- In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onion and garlic, cream soup, milk, Dijon mustard, 1 ½ cups of shredded cheddar cheese, salt, black pepper, and paprika. Stir until well mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- In a small bowl, mix the crushed crackers or panko breadcrumbs with melted butter. Sprinkle over the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown on top.
- Let cool for a few minutes before serving. Enjoy!
Notes
- For extra creaminess, add 1/4 cup sour cream.
- Swap cheddar for mozzarella or a cheese blend.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American