Broccoli cheese rice casserole is one of those dishes that feels like a warm, cozy hug after a long day. The creamy cheese combined with tender broccoli and fluffy rice creates a satisfying, simple meal that’s perfect for weeknights or potlucks. I’ve made this casserole countless times, tweaking it here and there until it hits just the right balance of cheesy goodness and wholesome texture.
It’s a recipe that’s approachable, even if you don’t consider yourself a confident cook. Plus, it uses basic ingredients you probably have in your pantry and fridge. Whether you’re cooking for your family or bringing something comforting to a friend’s table, this broccoli cheese rice casserole is the kind of homemade dish that brings smiles all around.
Ingredients for Broccoli Cheese Rice Casserole
When I first tried this recipe, I learned just how important it is to have clear, exact measurements and prep notes. Here’s what you’ll need to get started:
- 2 cups cooked white or brown rice (preferably cooled)
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup chopped onion (about 1 small onion)
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup crushed butter crackers or breadcrumbs for a crunchy topping
Make sure to chop your broccoli florets evenly to ensure they cook at the same rate. The rice can be leftover or freshly cooked, but let it cool so the casserole doesn’t turn mushy. And the shredded cheddar? I’ve found using sharp cheddar gives that perfect punch of flavor without overpowering the broccoli.
How to Prepare Broccoli Cheese Rice Casserole: Step-by-Step Instructions
Follow these steps closely for a smooth cooking process and a perfect casserole every time:
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly greasing it with butter or nonstick spray.
- Steam or blanch the broccoli for about 3-4 minutes until slightly tender but still bright green. Drain and set aside to cool slightly.
- In a skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes. This step helps release sweet onion flavor that enhances the casserole.
- In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onions, sour cream, cream of mushroom soup, 1 1/2 cups shredded cheddar, garlic powder, salt, and pepper. Mix everything thoroughly so the flavors blend evenly.
- Transfer the mixture into the prepared casserole dish and spread out evenly.
- Sprinkle the remaining shredded cheddar cheese evenly over the top to create a melty, cheesy crust while baking.
- Optional: Add a crunchy topping by evenly spreading crushed butter crackers or breadcrumbs over the cheese layer.
- Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned on top.
- Let it rest at least 5 minutes before serving. This helps the casserole set and makes it easier to scoop out.
Each step builds flavor and texture, so I recommend not skipping the sautéed onions or steaming the broccoli properly. If you want to prep early, you can mix everything and refrigerate it overnight, then bake when ready—just add a few extra minutes to the bake time if it’s going into the oven cold.
Equipment Needed for Broccoli Cheese Rice Casserole
- 9×13-inch casserole dish
- Large mixing bowl
- Skillet or sauté pan
- Steamer basket or pot for blanching broccoli
- Measuring cups and spoons
- Sharp knife and cutting board
Having the right equipment saves you from last-minute scrambling and makes your cooking flow smoother.
Tips for Success with Broccoli Cheese Rice Casserole
- Cook rice ahead of time. Freshly cooked but cooled rice works best to avoid sogginess. If you’re using leftover rice, fluff it well to break up clumps.
- Don’t overcook broccoli. It should be tender-crisp for the best texture and color.
- Use sharp cheddar cheese. It melts well and adds a bold flavor that balances the creamy base.
- Customize seasoning. Taste the mixture before baking and adjust salt or pepper as needed.
- For extra creaminess, you can stir in a handful of cream cheese along with the sour cream.
- Wait to serve. Let the casserole rest so it firms up for easy slicing and serving.
These simple tips can make the difference between a meh casserole and a “wow, make this again” meal.
Ingredient Notes and Substitutions
- Rice: White or brown rice works well, but brown rice adds nuttier flavor and more fiber.
- Broccoli: Fresh is best. Frozen works if thawed and well-drained, but can add extra moisture.
- Cheese choices: You can mix in Monterey Jack or mozzarella for a milder taste.
- Sour cream swap: Plain Greek yogurt is a healthier alternative with similar creaminess.
- Cream of mushroom soup: Use low-sodium or homemade versions to control salt levels.
Storage and Reheating Instructions for Broccoli Cheese Rice Casserole
This casserole makes great leftovers. Here’s how you can keep it fresh and reheat it well:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, stirring halfway, until heated through.
- For larger servings, cover the casserole dish with foil and warm in a 350°F oven for 15-20 minutes.
- Freeze portions by wrapping tightly with plastic wrap and foil, then thaw in the fridge overnight before reheating.
Reheating makes the cheese melty again, and the broccoli holds up nicely if not overcooked the first time.
Nutritional Information Disclaimer
Nutritional values for the broccoli cheese rice casserole can vary widely depending on the exact ingredients and brands you use. This post does not provide precise nutrition data. For the most accurate information, please calculate based on your selected ingredients.
Frequently Asked Questions About Broccoli Cheese Rice Casserole
Can I use frozen broccoli in this casserole?
Yes, you can use frozen broccoli if fresh isn’t available. Just make sure to thaw it fully and squeeze out any excess water. Too much moisture can make the casserole runny.
How can I make this casserole healthier?
Try swapping sour cream for plain Greek yogurt and using brown rice instead of white. You can also reduce cheese amounts slightly or use lower-fat cheese varieties.
Can I prepare this casserole in advance?
Absolutely. You can assemble it and refrigerate overnight, then bake when you’re ready. Just add a few extra minutes to baking time if it’s cold from the fridge.
Is this casserole suitable for meal prep?
Definitely. It stores well in portioned containers and reheats easily, making it a good option for lunches or quick dinners throughout the week.
What can I serve with broccoli cheese rice casserole?
This casserole can be a complete meal on its own, but it pairs nicely with roasted chicken, grilled pork, or a fresh green salad for some crunch and brightness.
PrintBroccoli cheese rice casserole
Broccoli cheese rice casserole packed with 5 flavors to satisfy your hunger and bring comfort to every meal Try this easy recipe now
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Cuisine: American
Ingredients
- 2 cups cooked white or brown rice (preferably cooled)
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup chopped onion (about 1 small onion)
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/2 cup crushed butter crackers or breadcrumbs for a crunchy topping
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly greasing it with butter or nonstick spray.
- Steam or blanch the broccoli for about 3-4 minutes until slightly tender but still bright green. Drain and set aside to cool slightly.
- In a skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.
- In a large mixing bowl, combine the cooked rice, steamed broccoli, sautéed onions, sour cream, cream of mushroom soup, 1 1/2 cups shredded cheddar, garlic powder, salt, and pepper. Mix thoroughly.
- Transfer the mixture into the prepared casserole dish and spread out evenly.
- Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Optional: Add a crunchy topping by evenly spreading crushed butter crackers or breadcrumbs over the cheese layer.
- Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned on top.
- Let it rest at least 5 minutes before serving.
