Cheesy Broccoli Rice Casserole
Cheesy broccoli rice casserole turns cooked rice, tender broccoli, and cheddar into a bubbly, golden dinner that tastes rich without stretching your budget.
This is the kind of casserole I make when the fridge has leftover rice, a head of broccoli, and a little cheese that needs using. The creamy mushroom base keeps every spoonful soft and savory, while the buttered breadcrumb topping adds the crisp edge that makes the whole dish feel special.
Why You Will Love This Recipe
- Creamy and cheesy: The cheddar melts into the rice and broccoli, while sour cream adds a gentle tang.
- Crisp golden topping: Buttered breadcrumbs bake into a crunchy layer that balances the soft filling.
- Great for leftovers: Cooked rice works perfectly, so this recipe helps cut food waste.
- Easy weeknight prep: Simple pantry ingredients come together in one baking dish.
Fabian’s Budget & Health Tip: Use leftover rice and frozen broccoli florets when fresh broccoli costs more. Grate cheddar from a block instead of buying it shredded. It melts better, tastes fresher, and usually costs less per ounce.
Ingredients (Serves 4)
- 4 cups cooked rice (740 g)
- 4 cups broccoli florets (360 g)
- 2 cups shredded cheddar cheese, divided (225 g)
- 1 can condensed cream of mushroom soup, 10.5 ounces (298 g)
- 1/2 cup milk (120 ml)
- 1/2 cup sour cream (120 g)
- 1 small onion, finely diced (110 g)
- 2 garlic cloves, minced (6 g)
- 3 tablespoons butter, melted, plus a little more for the baking dish (42 g)
- 1 cup breadcrumbs (60 g)
- 3/4 teaspoon salt (4 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Heat the Oven and Prepare the Dish
Heat the oven to 375°F (190°C). Rub a 9 by 13 inch baking dish with a thin layer of butter. The butter helps the edges brown and keeps the creamy rice from sticking.
2. Steam the Broccoli
Steam the broccoli florets for 3 to 4 minutes, just until they turn bright green and feel barely tender when pierced with a fork. Do not cook them until soft. They will finish in the oven and keep a better bite.
3. Mix the Creamy Filling
In a large bowl, stir together the cream of mushroom soup, milk, sour cream, diced onion, minced garlic, salt, and black pepper. The mixture should look smooth, creamy, and lightly speckled with onion and pepper.
4. Fold in the Rice, Broccoli, and Cheese
Add the cooked rice, steamed broccoli, and 1 1/2 cups cheddar cheese (170 g) to the bowl. Fold gently so the broccoli stays in bite size pieces. The rice should look evenly coated, with cheese tucked throughout the creamy mixture.
5. Add the Crunchy Topping
Spoon the mixture into the prepared baking dish and spread it into an even layer. In a small bowl, mix the melted butter with the breadcrumbs until the crumbs look moist and sandy. Sprinkle them over the casserole, then add the remaining 1/2 cup cheddar cheese (55 g).
6. Bake Until Bubbly and Golden
Bake for 25 to 30 minutes, until the edges bubble and the top turns golden brown. Your kitchen should smell savory and cheesy, with a toasted breadcrumb aroma. Let the casserole rest for 5 minutes before serving so the creamy filling settles.
Expert Troubleshooting & FAQs
Why is my casserole watery?
The broccoli may have released extra moisture, or the rice may have been too wet. After steaming the broccoli, let it sit for a minute so steam can escape. If your rice feels damp, spread it on a plate for a few minutes before mixing.
Can I use frozen broccoli?
Yes. Thaw it first, then press out extra water with a clean towel. Frozen broccoli is already partly cooked, so you only need to warm it before adding it to the filling.
Can I make this cheesy broccoli rice casserole ahead of time?
Yes. Assemble the casserole without the breadcrumb topping, cover it, and refrigerate it for up to 24 hours. Add the buttered breadcrumbs right before baking so they stay crisp.
What kind of rice works best?
Long grain white rice, brown rice, and jasmine rice all work well. Cold leftover rice is especially good because the grains hold their shape and do not turn mushy in the sauce.
How do I make the topping extra crisp?
Use dry breadcrumbs and coat them well with melted butter. Bake uncovered. If the filling is hot but the top still looks pale, broil it for 1 to 2 minutes and watch closely until the crumbs turn golden.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the exact soup, cheese, rice, and milk you use.
- Calories: 485
- Protein: 17 g
- Carbs: 58 g
- Fats: 22 g
Cheesy Broccoli Rice Casserole
Ingredients
- 4 cups cooked rice (740 g)
- 4 cups broccoli florets (360 g)
- 2 cups shredded cheddar cheese, divided (225 g)
- 1 can condensed cream of mushroom soup, 10.5 ounces (298 g)
- 1/2 cup milk (120 ml)
- 1/2 cup sour cream (120 g)
- 1 small onion, finely diced (110 g)
- 2 garlic cloves, minced (6 g)
- 3 tablespoons butter, melted, plus a little more for the baking dish (42 g)
- 1 cup breadcrumbs (60 g)
- 3/4 teaspoon salt (4 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Heat the Oven and Prepare the Dish. Heat the oven to 375°F (190°C). Rub a 9 by 13 inch baking dish with a thin layer of butter. The butter helps the edges brown and keeps the creamy rice from sticking.
- 2. Steam the Broccoli. Steam the broccoli florets for 3 to 4 minutes, just until they turn bright green and feel barely tender when pierced with a fork. Do not cook them until soft. They will finish in the oven and keep a better bite.
- 3. Mix the Creamy Filling. In a large bowl, stir together the cream of mushroom soup, milk, sour cream, diced onion, minced garlic, salt, and black pepper. The mixture should look smooth, creamy, and lightly speckled with onion and pepper.
- 4. Fold in the Rice, Broccoli, and Cheese. Add the cooked rice, steamed broccoli, and 1 1/2 cups cheddar cheese (170 g) to the bowl. Fold gently so the broccoli stays in bite size pieces. The rice should look evenly coated, with cheese tucked throughout the creamy mixture.
- 5. Add the Crunchy Topping. Spoon the mixture into the prepared baking dish and spread it into an even layer. In a small bowl, mix the melted butter with the breadcrumbs until the crumbs look moist and sandy. Sprinkle them over the casserole, then add the remaining 1/2 cup cheddar cheese (55 g).
- 6. Bake Until Bubbly and Golden. Bake for 25 to 30 minutes, until the edges bubble and the top turns golden brown. Your kitchen should smell savory and cheesy, with a toasted breadcrumb aroma. Let the casserole rest for 5 minutes before serving so the creamy filling settles.
